Oreo Stuffed Funfetti Cookies
Oreo stuffed funfetti cookies bake soft and chewy with rainbow sprinkles and a hidden Oreo center for a fun surprise. They mix quickly and bake in minutes.
Servings: 12 cookies
Equipment
- Baking Sheet Large
Ingredients
- ½ Cup salted butter at room temperature
- ½ Cup white granulated sugar
- ½ Cup brown sugar firmly packed
- 1 egg large
- 1 Teaspoon vanilla extract
- 1 ½ Cups all-purpose flour
- ½ Teaspoon baking powder
- ½ Teaspoon baking soda
- ½ Cup rainbow sprinkles
- 12 Golden Oreo cookies
Instructions
- Preheat the oven to 350°F.
Prepare the Cookie Dough
- Add your softened butter, granulated sugar and brown sugar to a large mixing bowl.
- Use an electric hand mixer to cream the ingredients together for about 2 minutes, or until the sugar is completely dissolved.
- Whisk in the egg and vanilla for another 2 minutes, or until the creamed sugar mixture looks light and fluffy.
- Reduce the speed on your hand mixer and gently whisk in the flour, baking powder, and baking soda.
- Once the wet and dry ingredients are fully combined, fold in the rainbow sprinkles with a spatula.
Shape and Bake
- Use a standard size cookie scoop to divide your cookie dough into 12 balls.
- Mold each ball of cookie dough around a golden Oreo and then space your cookies about 2 inches apart on a large baking sheet.
- Bake for 11 minutes.
Cool and Serve
- Let your cookies cool on the baking pan for a few minutes.
- Transfer them onto a wire cooling rack to cool completely.
Notes
Cover Oreos fully: Make sure no cookie seams are exposed.
Thorough whisking: Whisk the egg and vanilla until light in color and fluffy. That's how you know the egg is thoroughly beaten and combined. You can use an electric mixer or stand mixer.
Cookie scoop: I used a #40 cookie scoop. You can use a scoop or a large spoon.
Use room temperature butter: It creams better with the sugar.
Don’t overmix: Mix until ingredients are just combined for soft cookies.
Use a prepared baking sheet: Either lightly grease the cookie sheet or use parchment paper to prevent sticking.
Space cookies well: They spread slightly while baking and the Oreo pushes the dough outwards during baking, which means they can spread more than other cookies.
Thorough whisking: Whisk the egg and vanilla until light in color and fluffy. That's how you know the egg is thoroughly beaten and combined. You can use an electric mixer or stand mixer.
Cookie scoop: I used a #40 cookie scoop. You can use a scoop or a large spoon.
Use room temperature butter: It creams better with the sugar.
Don’t overmix: Mix until ingredients are just combined for soft cookies.
Use a prepared baking sheet: Either lightly grease the cookie sheet or use parchment paper to prevent sticking.
Space cookies well: They spread slightly while baking and the Oreo pushes the dough outwards during baking, which means they can spread more than other cookies.
Nutrition
Calories: 284kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 179mg | Potassium: 48mg | Fiber: 1g | Sugar: 28g | Vitamin A: 256IU | Calcium: 27mg | Iron: 1mg
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