Sugar Cookie Stuffed with an Oreo

These cookies are insanely easy to make and turn out delicious every time. They seem challenging at first but really only require a few extra steps. If you love anything Oreo, you have to try these.

Whenever you make a stuffed cookie, you can follow the same steps in this recipe. You can stuff cookies with nut butter, chocolate, cookies, literally anything. If you are doing chocolate, you have to melt it first and create a disc like shape so that you can form the dough around that. The same goes for any nut butter.

I love making different variations of this every time I make this recipe. I typically always add Oreo in the center but sometimes I top with sprinkles rather than chocolate chips. These make the perfect Valentine’s Day treat to make as you can add festive sprinkles or frosting.

Sugar: I have found that white sugar works the best for this recipe. However, any granulated sugar should work. Be sure not to use a liquid sweetener such as maple syrup as that will not work.

Vegan butter: any vegan butter will work. You can also use oil; however, I have found vegan butter works better. If you aren’t vegan, traditional butter works as well.

Nondairy milk: any nondairy milk will work. I used unsweetened almond milk.

All-purpose flour: I haven’t tested any other flours in this recipe. The closest substitute would be oat flour or a gluten-free 1:1 flour.

Oreos: any cookie will work.

Chocolate chips: you can use any chocolate chips you prefer, or you can omit completely if you don’t want the chocolate.

Ingredients:

• Sugar

• Vegan butter

• Nondairy milk

• Baking powder

• All-purpose flour

• Oreos

• Chocolate chips

Recipe:

• 1/3 cup sugar

• 3 tablespoons vegan butter

• 2 tablespoons nondairy milk

• 2 teaspoons baking powder

• 2/3 cup all-purpose flour

• 4 Oreos

• ½ cup chocolate chips

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit.

2.    In a bowl melt the butter. Add in the sugar and nondairy milk. Stir to combine.

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

4.    Scoop about 2 tablespoons of dough and press flat. Place the Oreo in the center and fold over the dough until you can’t see the Oreo anymore. Optional: top with chocolate chips.

5.    Repeat this step until you run out of dough. Mine made about 4 large cookies.

6.    Bake for 8 minutes. Keep the cookies on the tray to cool. Allow to completely cool before eating (about an hour)

Be sure to store this in the refrigerator or freezer. The cookies should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!