What’s better than one cookie? How about two cookies in one? These Oreo stuffed cookies are M&M meets Oreo cookies and they’re absolutely fantastic. Try these cookies along with dessert recipes like my thumbprint cookies, Italian cookies and funfetti cookies for your next bake sale! M&M cookies are one of my all time favorites, I even prefer them to classic chocolate chip cookies. When you take your basic M&M cookie and stuff a whole Oreo inside, you end up with a super fun treat that will earn you tons of rave reviews!
Oreo Stuffed Cookies Ingredients
To make this recipe, you will need butter, granulated sugar, brown sugar, large eggs, vanilla extract, all purpose flour, cornstarch, baking soda, baking powder, salt, miniature M&M candies and Oreo cookies.
How Do You Make Oreo Stuffed Cookies?
Preheat the oven, and line a cookie sheet with parchment paper or a nonstick baking mat. Place the butter and sugars in the bowl of a mixer, then cream until light and fluffy. Add the eggs and vanilla, then beat everything together. Place the dry ingredients in a separate bowl, and stir them together. Add half of the dry ingredients to the wet ingredients and stir to just combine. Mix in the rest of the dry ingredients, then fold in some of the M&M’s. Cover the dough and chill it. Take two cookie dough balls and flatten each one between your hands. Lay one flat dough piece down on the baking sheet, place an Oreo on top, then place the second flat piece of dough on top of the Oreo. Repeat the process with the remaining dough and Oreos. Seal the edges of each packet of dough and Oreo. Shape the cookies into discs where about 75% of the dough is on top of the Oreo, and 25% of the dough is under the Oreo. Freeze until firm, then bake the cookies until they’re light brown. Immediately press the rest of the M&M’s on top of the hot cookies. Transfer the cookies to a wire cooling rack, then serve and enjoy.
Tips For The Perfect Cookies
There is a trick to stuffing your cookies to make them look perfect. You need to put about 75% of the dough on top of the Oreo, and 25% on the bottom. If you try and put equal amounts of dough on both sides, you’ll end up with a flat cookie with a big lump in the middle where the Oreo is. Placing more of the dough on top helps to keep the cookies uniformly shaped when they come out of the oven. After my cookies are done baking, I quickly press some more mini M&M’s into the tops of the warm cookies for a nicer presentation. The balls of cookie dough can be stored in the fridge for up to 2 days before you plan to bake them. Use a cookie scoop to make sure all your dough balls are the same size.
Flavor Variations
You can make a few adjustments to the recipe to customize the flavors of the cookies to your taste.
Add-Ins: You can swap out some or all of the M&M’s for other mix-ins such as semisweet chocolate chips, white chocolate chips, milk chocolate chips or peanut butter chips to make Oreo stuffed chocolate chip cookies. Other options include nuts or Reese’s Pieces Oreos: Feel free to use any flavor of Oreo that you like. I sometimes make this recipe with birthday cake or double chocolate Oreos. Toppings: Instead of adding more M&M’s on top, try rolling the discs of uncooked dough in rainbow sprinkles before they go into the oven. You can also skip the M&M’s and do a drizzle of chocolate on top.
Your family and friends are sure to enjoy this unique and totally delicious cookie recipe!
