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A plate of Oreo stuffed cookies topped with miniature M&M's.
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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
Keyword M&M's cookies, oreo stuffed cookies
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 20 minutes
Total Time 35 minutes
Servings 15
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.
  • Take two balls of dough (1 1/2 tablespoons in size). Flatten them between your hands and place an Oreo cookie in the middle. 
  • Repeat the process with the remaining dough and Oreos.
  • 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.
  • Place the cookies at least 2 inches apart on two sheet pans lined with parchment paper or a silicon baking mat. Freeze for 10-15 minutes or until firm.
  • Preheat the oven to 350 degrees F. 
  • 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.

Nutrition

Calories: 348kcal | Carbohydrates: 49g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 288mg | Potassium: 110mg | Fiber: 1g | Sugar: 25g | Vitamin A: 410IU | Calcium: 37mg | Iron: 2.4mg