Bakery Style Oreo Stuffed Cookies
Ingredients
Cookie Dough
salted butter (softened)
170 g
brown sugar (packed)
150 g
granulated sugar
50 g
large egg
1 piece
vanilla extract
5 g
all-purpose flour
240 g
cornstarch
8 g
baking soda
3 g
salt
1.5 g
Oreo cookies (whole, roughly chopped)
8 piece
white chocolate
100 g
Instructions
Cream butter and sugars
Cream the butter and sugars together until smooth and slightly fluffy.
Add egg and vanilla
Mix in the egg and vanilla until fully combined.
Mix dry ingredients
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
Combine wet and dry ingredients
Fold the dry ingredients into the wet just until combined.
Prepare Oreos and chocolate
Chop some of the Oreos into small chunks (leave some for topping) and fold them in along with the white chocolate.
Shape cookie dough with Oreo filling
Scoop the dough into 8 portions, flatten and add an Oreo inside and chocolate then shape into tall mounds. Flatten the top but keep them tall.
Bake cookies
Bake at 190°C for 11–14 minutes, until the edges are set and the centers are still soft. Baking time may vary.
Cool cookies
Let cool to set the cookies.
Original recipe
Storage
Store in an airtight container. Cookies can be frozen for up to a month.
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