The ONLY thing better than a cookie is a STUFFED COOKIE. These soft, buttery cookies and cream cookies are stuffed with cookies and cream frosting and I’m convinced it’s physically impossible to eat just one.
NO Chilling Required!
These stuffed cookies and cream cookies are, well, everything you could want in a cookie. Soft, chewy, buttery, with a sweet frosting center. Best of all, they don’t require any chilling beforehand! Yep. One of my favourite things about this recipe is that from the moment you decide to bake them, to the moment that sweet frosting center hits your mouth is 45 minutes INCLUDING the time you let the baked cookies cool.
Steps to making stuffed cookies and cream cookies
Now, there are a couple steps to these cookies but I promise it’s worth it!
First, you’re going to make the frosting. Once the frosting is ready, scoop 20 half tablespoon-sized balls, then place on a baking sheet in the freezer while you make the cookie dough.
Next, make the dough. This part is pretty standard, no fancy stuff here. Just be sure to beat the butter and sugar until its fluffy and light in colour to allow enough air into the dough.
And now the grand finale – assembling the cookies!
Assembling the cookies
Start by scooping out 40 tablespoon-sized cookie dough balls, then place them on two lined baking sheets.
Next, using your index finger, gently poke a small hole into 20 of the cookie dough balls, but not all the way through to the baking sheet.
Now remove the frosting balls from the freezer and place one into each of the holes.
Place the remaining balls of dough over the frosting and seal the edges. Very gently, push down the top of the cookie dough ball so that it’s just slightly less tall.
Now, bake the cookies one tray at a time at 350F for between 8-10 minutes, or until the edges look set.
Let the cookies cool on the tray for about 5 minutes, then transfer to a wire rack to cool completely.
P.S. I recommend eating this cookie in no more than 2-3 bites so you get that thick frosting in every bite 😉
More Recipes You’ll Love:
- Sugar Cookie Chocolate Ice Cream
- Wacky Chocolate Cake with Fudgy Buttercream
- Strawberry Banana Chocolate Chunk Muffins
If you make this recipe, tag me on Instagram @cookiedoughdiaries so I can check it out! If you want to save this recipe for later, you can also pin it using the Pinterest button below.
Cookies and Cream Stuffed Cookies
These soft, buttery, cookies and cream cookies are stuffed with cookies and cream frosting for heaven in every bite!
- Cookies & Cream Sugar Cookies
3/4 cup vegan butter
1 cup granulated sugar
1 1/2 tsp vanilla extract
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 1/4 cup all-purpose flour
8 Oreo cookies, chopped into small pieces
- Cookies & Cream Filling
1/4 cup vegan butter
1/2 cup powdered sugar
4 Oreos, crushed up in very small pieces
1/4 tsp salt
1 1/2 tbsp all-purpose flour
- Cookies & Cream Filling
- First, make the frosting filling. In the bowl of a standing or handheld mixer, mix butter and powdered sugar, and salt until combined.
- Crush the Oreos into fine pieces**. Add to butter mixture.
- Add the flour and mix until combined.
- Form the mixture into 10 1/2 tbsp size balls.
- Make 20 frosting balls then place them on a baking sheet in the freezer while you make the cookie dough.
- Cookies & Cream Cookies
- In a medium bowl, combine flour, salt, baking powder, and baking soda. Set aside.
- In the bowl of a standing or handheld mixer, combine butter and sugars, mixing until light and fluffy.
- Add in the egg and vanilla extract, and mix until combined.
- Mix in the dry ingredients until combined.
- Fold in the Oreos.
- Assemble the Cookies
- Preheat oven to 350F and line two baking sheets with parchment paper.
- Form 40 tablespoon-sized balls and place 2-3 inches apart on baking sheets. Use your index finger to create a dent in the middle of the dough without going all the way through to the bottom.
- Remove frosting balls from the freezer, then place into the dent of the cookie dough balls.
- Take a second tablespoon-sized ball and place on top of the frosting, carefully folding the edges to keep the frosting inside (it shouldn’t be showing from outside). Very gently, push down slightly on the top of the cookie dough, careful not to squish it down too much.
- Bake one tray (10 cookies) at a time for 8-10 minutes, until edges look set.
- Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
- CRUSHING THE OREOS: To do this, I like to put them in a Ziploc bag then roll over them a couple times with a rolling pin.
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