Oreo Stuffed Vanilla Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1/2 cup butter, slightly softened
02 -
1/2 cup coconut oil, solid but creamy
03 -
1 1/2 cups sugar
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1 1/4 teaspoons kosher salt
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1 teaspoon baking powder
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1 tablespoon vanilla extract
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1 large egg
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2 1/3 cups all-purpose flour
09 -
20 Oreo cookies, chopped and frozen until cold
# Instructions:
01 -
Heat oven to 350°F. Line two baking sheets with parchment paper or silicone mats so your cookies don't stick.
02 -
In a stand mixer with paddle attachment (or use a hand mixer), combine butter, coconut oil, sugar, salt, baking powder and vanilla. Mix on low until combined, then increase to medium speed and beat for about 5 minutes until light and fluffy, scraping the bowl as needed.
03 -
Add the egg and mix until well incorporated. Turn mixer to low, add flour, and mix just until combined.
04 -
Toss in your frozen Oreo pieces and mix until they're evenly distributed throughout the dough.
05 -
Scoop the dough into 2-tablespoon portions and roll into balls with your hands. Place on baking sheets about 2 inches apart. Gently flatten each ball with your palm to about 1/2 inch thick.
06 -
Bake for 10-12 minutes until the cookies are puffy and the edges are set but not golden (they'll look a bit underdone). This ensures a soft cookie - if you want them crunchier, bake until edges just start turning golden.
07 -
Let the cookies cool on the baking sheet for a couple minutes, then transfer to a cooling rack to finish cooling.
# Notes:
01 -
For softer cookies, make sure to remove from the oven before edges turn golden.
02 -
The dough freezes well if you want to bake some later.
03 -
Try different Oreo flavors like mint or golden for fun variations.