Oreo Stuffed Valentine’s Day Sprinkle Cookies

Sugar Cookie Base, Oreo Center, Coated in Sprinkles

I was never a huge sugar cookie fan until I created this recipe. They are not overly sweet, and the texture is chewy on the inside but slightly crunchy on the outside.

Is there anything better than a sugar cookie with an Oreo stuffed on the inside?! These cookies never disappoint, and nobody can ever tell they are vegan. They make the perfect recipe for any Valentine’s Day gatherings as they use very simple ingredients and come together quickly.

Everything is made in one bowl, so you don’t have to worry about a lot of dishes either. If you don’t love Oreos as much as I do, feel free to stuff the cookies with chocolate or any filling you prefer.

Vegan butter: any vegan butter will work. You can also try liquid oil or normal butter if you aren’t vegan.

Nondairy milk: I always use unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk should also work.

Sugar: I used white sugar in this recipe to ensure the dough didn’t change a different color. You could use any granulated sugar of your choice.

Vanilla extract: the vanilla gives the cookies an extra burst of flavor. You can omit if you want or use almond extract.

All-purpose flour: I haven’t tested any other flours in this recipe.

Sprinkles: any sprinkles will work. I bought my Valentine’s Day sprinkles from Target.

Oreos: any Oreos will work. You could also use any sandwich cookie of your choice. The Oreos can be left out as well.

Ingredients:

• Vegan butter

• Nondairy milk

• Sugar

• Vanilla extract

• Baking powder

• All-purpose flour

• Sprinkles

• Oreos

Recipe:

Makes about 7-9 cookies

• 3 tablespoons vegan butter

• 2 tablespoons nondairy milk

• 1/3 cup sugar

• 1-2 teaspoons vanilla extract

• 2 teaspoons baking powder

• 2/3 cup all-purpose flour

• About 1/3 cup sprinkles (or enough to coat each cookie)

• 7-9 Oreos (1 for each cookie, depends on size you make each)

Directions:

1.    Preheat the oven to 350F. Line a cookie sheet with parchment paper or spray with cooking spray. Set aside.

2.    In a medium sized bowl, melt the butter. Add in the nondairy milk, sugar, and vanilla extract. Stir to combine.

3.    Add in the baking powder and all-purpose flour. Stir until a dough is formed.

4.    Use a cookie scoop to scoop the dough. Press the dough flat in the palm of your hand and add the Oreo in the center. Fold the dough over the edge of the Oreos so the whole thing is covered.

5. Roll each in sprinkles of choice then place on cookie sheet.

6. Bake for 7-9 minutes. Allow to completely cool before eating.

Be sure to store the cookies in an airtight container in the refrigerator. They should last up to 1 week. You can store them in the freezer to last longer.

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