Oreo Stuffed Cookies

These Oreo stuffed cookies consist of brown sugar cookie dough that's loaded with miniature M&M's and wrapped around an Oreo cookie. Your friends and family will be so impressed when they bite into these cookies and discover a whole Oreo inside!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Chill Time 20

Total Time 55

Servings

Calories 348kcal

Author Sara Welch

Ingredients

1 cup butter softened
1/2 cup granulated sugar
1 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
3 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups miniature M&M's divided use
15 Oreo cookies

Instructions

Place the butter, granulated sugar and brown sugar in the bowl of a mixer. Beat for 2-3 minutes or until light and fluffy.
Add the eggs and vanilla extract to the bowl. Beat until thoroughly mixed.
In a medium bowl, mix together the flour, cornstarch, baking soda, baking powder and salt. Add half the dry mixture to the mixing bowl and mix on low speed.
Add the remaining dry ingredients and mix on low speed until just combined. Fold in 1 cup of the M&M's.
Cover the dough and chill in the freezer for 10 minutes.
Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or nonstick baking mat.
Take two balls of dough (1 1/2 tablespoons in size). Flatten them between your hands. Place one flattened dough piece on the sheet pan, add an Oreo on top, then cover the Oreo with the second flat dough piece.
Repeat the process with the remaining dough and Oreos. Make sure the cookies are at least 2 inches apart.
Seal the edges, then shape the cookies into discs where about 75% of the dough is on top of the Oreo and 25% of the dough is on the bottom of the Oreo.
Freeze for 10-15 minutes or until firm.
Bake one sheet of cookies at a time for 10-12 minutes or until edges are lightly browned.
After the cookies come out of the oven, immediately press the remaining 3/4 cup of miniature M&M's over the tops of all the cookies.
Let the cookies rest for 5-7 minutes, then transfer to a cooling rack. Serve when cooled, or store in an airtight container for up to 5 days.

Notes

The balls of cookie dough can be stored in the fridge for up to 2 days before you plan to bake them.
You can freeze the baked cookies for 2 months in an airtight container or resealable freezer bag.

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