Cookies and Cream Stuffed Cookies

These cookies and cream stuffed cookies are full of Oreo cookie pieces and stuffed with cookies and cream frosting filling! No chill time required!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 20

Bake Time 9

Total Time 29

Servings cookies

Calories 207kcal

Author Gabby

Equipment

Handheld or Standing Mixer
Baking Sheets
Cooling Rack

Ingredients

Oreo Cookies and Cream Filling

¼ cup butter, softened (regular or dairy free)
½ cup powdered sugar
¼ teaspoon salt
1½ Tablespoon all-purpose flour
4 Oreos, crushed up in very small pieces, like fine crumbs (Oreo baking crumbs work too)

Oreo Cookies and Cream Cookies

1 cup butter, softened (regular or dairy free)
1 cup granulated sugar
1 egg
1½ teaspoon vanilla extract
¾ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2½ cup all-purpose flour
8 Oreo cookies, chopped into small pieces

US Customary - Metric

Instructions

Cookies and Cream Filling

Line a small baking sheet with parchment paper and set aside. In the bowl of a standing or handheld mixer, mix butter, powdered sugar, and salt until combined. Add in the flour.
Crush the Oreos into fine pieces (SEE NOTES), then add to butter mixture.
Form the frosting into ½ Tablespoon sized balls. There should be around 20 balls of frosting. Place them on a baking sheet, then put them in the freezer while you make the cookie dough.

Cookies and Cream Cookies

Preheat oven to 350°F and line two baking sheets with parchment paper, then 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.
Add in the dry ingredients (flour, salt, baking powder, and baking soda) and mix until a dough forms (don't over-mix). Fold in the chopped up Oreo pieces

Assemble the Cookies

Form 40 Tablespoon-sized balls of cookie dough and place 2-3 inches apart on baking sheets. Use your index finger or the back of a teaspoon to create a dent in the middle of half of the balls of dough without going all the way through to the bottom (20 balls of dough should have dents in them).
Remove frosting balls from the freezer, then place into the dents of each of the cookie dough balls. Cover with a second ball of dough, carefully folding the edges to keep the frosting filling sealed 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 the cookies one tray at a time for 8-10 minutes, until edges look set, but the cookies are not golden brown on top. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Measuring Flour: Please properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)

Crushing the Oreos (for the Frosting): To do this, I like to put them in a Ziploc bag then roll over them a couple times with a rolling pin. You can also use Oreo crumbs.

Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.

The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition