It’s a cookie… stuffed inside a cookie… Need we say more?
This was all Spencer… he woke up a few mornings ago and said to me “What if we stuffed an Oreo inside a sugar cookie and called them Uh-Oh Oreo Cookies??”
While the concept of stuffing Oreo’s (or anything else for that matter) inside cookies, isn’t new (there are a million recipes and flavors out there), I was genuinely surprised that Spencer was so adamant about making these. Usually I am the sweet chef and he’s the savory one… but I guess we all have our cravings from time-to-time! This actually gave me an opportunity to test out some sugar cookie recipes and find what works well and what doesn’t… we tried adding some powdered sugar as a replacement for granulated to one batch and somehow it turned out to be the WORST sugar cookie dough EVER. Powdered sugar is NOT strong enough to overtake the flour taste. I believe Spencer said it tasted like ‘cardboard’ and I honestly agree. It was not good.
I’ll give you some advice on cookies here, if the dough tastes awful, the cookie isn’t going to be any better….YUCK!
We did finally land on a delicious sugar cookie recipe that pairs well with the added sweetness from being stuffed with an Oreo. It’s chewy and mild in flavor and holds up well to being stuffed! It may be a good cookie on it’s own, but as I mentioned, it is mild in flavor, so if you end up just using this recipe for the sugar cookie alone, I would recommend doubling up on the vanilla, and maybe even zesting in some lemon (I LOVE a good sugar cookie with the tiniest hint of lemon zest).
While not very “technical”, this cookie recipe does require a little bit of assembly. It may take a few minutes, but making sure the cookie dough completely covers the Oreo is vital to the baking process.
What you will need:
- Unsalted Butter
- Granulated Sugar
- Baking Soda
- Baking Powder
- Iodized Salt
- Vanilla Extract
- Powdered Sugar
- Oreos (Any type of ‘stuffed” cookie will do, we chose regular stuffed Oreos.)
Uh-Oh! Oreo Cookies
- 1 cup (2 sticks) Unsalted Butter Softened
- 1 1/4 cup Granulated Sugar
- 1 Large Egg
- 2 1/2 cup Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Iodized Salt
- 2 tsp Vanilla Extract
- Powdered Sugar To roll the cookie dough
- 12 Oreos
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of your stand mixer with the paddle attachment, cream together your butter and granulated sugar until pale and fluffy. Add in your egg and vanilla and mix thoroughly.
- To the stand mixer, beat in your flour mixture in three batches, scraping down the sides between each addition.
- Place the bowl of dough in the fridge to chill for 45 minutes. This will help the dough set up and make it easier to roll into balls.
- While your dough is chilling, prepare a baking sheet with a silicone baking mat or buttered parchment paper. Heavily dust your work surface with powdered sugar- this is vital in helping to press your cookie dough down.
- Preheat the oven to 350 degrees Fahrenheit
- Once chilled, take approximately 2 tablespoons of cookie dough and roll into a ball in the powdered sugar on your work surface. Making sure your hand is powdered well, smash down the ball until you get a flat, round piece of dough large enough to place an Oreo on. Transfer to your baking sheet and place your Oreo cookie in the center (Pictured above). Repeat for all 12 cookies.
- To cover the Oreo cookies, repeat the same same process as above, placing the flat dough on top of each of the twelve Oreo's and press both parts of the dough together. You can use the sides of your hand to "round" out the dough (pictured above).
- Bake your cookies at 350 degrees for 12 - 14 minutes. I add this in all our baked good recipes, but I like a gooey, almost under-baked texture (12 minutes) and Spencer likes his completely baked (14 minutes).
- Let cool, cut in half to see how beautiful it looks and then enjoy!
- You should have enough powdered sugar on your surface so that when you smash down the cookie dough, you can easily peel it off and transfer to the baking sheet. If you are having issues with the dough being too sticky, just add more powdered sugar to the ball and the surface.