These Oreo stuffed cookies consist of brown sugar cookie dough that’s loaded with miniature M&M’s and wrapped around an Oreo cookie . Your friends and family will be so impressed when they bite into these cookies and discover a whole Oreo inside!
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
- How Do You Make Oreo Stuffed Cookies?
- Tips For The Perfect Cookies
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Cookie Recipes
- Love This Recipe?
- Oreo Stuffed Cookies Recipe
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.
Quick Tip
These cookies are great for the holidays . Simply substitute the multicolored M&M’s for Christmas colored M&M’s.
These cookies are a great candidate for the freezer. You can freeze the baked cookies in a resealable bag or airtight container for up to 2 months. Thaw the cookies at room temperature, then serve. If you’d like to recreate that freshly baked flavor, you can microwave the cookies for 10 seconds before you serve them.
There are two ingredients that help to ensure that your cookies come out moist. One is cornstarch, which produces a softer cookie dough. The other is brown sugar. You’ll want to use more brown sugar than granulated sugar to get the best results.
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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!
More Cookie Recipes
Haystack Cookies
10 mins
Red Velvet Cookies
35 mins
Avalanche Cookies (No Bake)
6 mins
No Bake Peanut Butter Cookies
10 mins
Chocolate Fudge Cookies
1 hr 30 mins
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Ingredients1x2x3x
- ▢ 1 cup butter softened
- ▢ 1/2 cup granulated sugar
- ▢ 1 cup brown sugar
- ▢ 2 eggs
- ▢ 1 1/2 teaspoons vanilla extract
- ▢ 3 cups all purpose flour
- ▢ 2 teaspoons cornstarch
- ▢ 1 teaspoon baking soda
- ▢ 1 teaspoon baking powder
- ▢ 1/4 teaspoon salt
- ▢ 1 3/4 cups miniature M&M’s divided use
- ▢ 15 Oreo cookies
Instructions
- Place the butter, granulated sugar and brown sugar in the bowl of a mixer. Beat for 2-3 minutes or until light and fluffy.
- Add the eggs and vanilla extract to the bowl. Beat until thoroughly mixed.
- In a medium bowl, mix together the flour, cornstarch, baking soda, baking powder and salt. Add half the dry mixture to the mixing bowl and mix on low speed.
- Add the remaining dry ingredients and mix on low speed until just combined. Fold in 1 cup of the M&M’s.
- Cover the dough and chill in the freezer for 10 minutes.
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or nonstick baking mat.
- Take two balls of dough (1 1/2 tablespoons in size). Flatten them between your hands. Place one flattened dough piece on the sheet pan, add an Oreo on top, then cover the Oreo with the second flat dough piece.
- Repeat the process with the remaining dough and Oreos. Make sure the cookies are at least 2 inches apart.
- Seal the edges, then shape the cookies into discs where about 75% of the dough is on top of the Oreo and 25% of the dough is on the bottom of the Oreo.
- Freeze for 10-15 minutes or until firm.
- Bake one sheet of cookies at a time for 10-12 minutes or until edges are lightly browned.
- After the cookies come out of the oven, immediately press the remaining 3/4 cup of miniature M&M’s over the tops of all the cookies.
- Let the cookies rest for 5-7 minutes, then transfer to a cooling rack. Serve when cooled, or store in an airtight container for up to 5 days.
Notes
- The balls of cookie dough can be stored in the fridge for up to 2 days before you plan to bake them.
- You can freeze the baked cookies for 2 months in an airtight container or resealable freezer bag.
Nutrition
These thumbprint cookies are soft vanilla cookies filled with fruit jam and baked until golden brown. An easy and classic cookie recipe that’s perfect for parties, after school snacks and special occasions.
When the holidays roll around, I find myself in the kitchen whipping up plenty of festive Christmas recipes including Italian cookies , Oreo stuffed cookies , eggnog cookies , Nutella cookies and these beautiful little thumbprint cookies.
Thumbprint cookies are a classic for good reason – they’re simple yet look so impressive, and they couldn’t be any easier to make! You can customize your cookies by adding any number of fillings and coatings for a sweet treat that’s delicious any time of the year.
- Thumbprint Cookies Ingredients
- How Do You Make Thumbprint Cookies?
- Tips For Perfect Cookies
- Quick Tip
- Recipe FAQs
- Flavor Variations
- More Great Cookie Recipes
- Love This Recipe?
- Thumbprint Cookies Recipe
Thumbprint Cookies Ingredients
To make this recipe, you will need butter, granulated sugar, light brown sugar, a large egg, vanilla extract, all purpose flour, baking soda, salt and jam.
How Do You Make Thumbprint Cookies?
Thumbprint cookies are all about the perfect dough that bakes up crisp on the outside, yet soft on the inside. Make this dough by beating sugar, brown sugar and butter together. Mix in an egg, some vanilla, flour and baking soda and the dough is ready to go. Chill the dough in the fridge and roll it into balls. Dip the dough balls in sugar, then place them on a baking sheet. Press wells into the cookies with a spoon. Fill the cookies with a little jam, you can use any flavor of your choice. Bake until light golden brown, then cool and enjoy.
Tips For Perfect Cookies
- Keep the dough cold when you roll it into balls. If the dough warms up, it can get sticky and the balls can become rough instead of smooth. You can place sticky dough in the fridge or freezer to chill if needed.
- After you put the jam in the cookies, place the sheet pan of cookies in the freezer for about 10 minutes before baking. Chilling the dough prevents the dough from spreading too much as it bakes.
- Some dark jams and jellies can “stain” the dough of the cookies. If you are worried about staining, avoid using blackberry or grape jams or jellies. I typically use raspberry, strawberry or apricot jam.
- Make sure you don’t overfill the cookies or the jam may bubble over and run down the sides of the cookies.
- If your balls of dough crack as you make the indentations in the middle, your dough may be overly cold and stiff. You can simply patch any cracks with your fingers .
Quick Tip
If you have trouble shaping the dough into balls, try putting a little cooking spray on your hands.
You can freeze baked thumbprint cookies. Just place them in an airtight container in a single layer. If you want to stack cookies, put a piece of waxed paper, plastic wrap or parchment paper between the layers. The frozen cookies stay fresh for about a month. When you are ready to eat the cookies remove them from the container and let them thaw on the counter.
There is no need to refrigerate thumbprint cookies, and they will stay fresh at room temperature in an airtight container for 5 days.
It’s very important to chill your cookie dough before you bake it. This will prevent the cookies from spreading too much in the oven.
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Flavor Variations
While this recipe is delicious as written, you can easily customize the flavors to suit your tastes.
- Coatings: Try rolling your balls of cookie dough in coatings such as sprinkles, coconut, finely minced almonds, pecans, walnuts or cinnamon sugar.
- Fillings: The filling possibilities are endless and include ingredients such as Nutella, lemon curd, chocolate ganache, marshmallow cream or caramel sauce.
This thumbprint cookie recipe is so fun to make because you can fill the cookies with all different kinds of flavors. This is a holiday classic that never goes out of style!
More Great Cookie Recipes
S’mores Cookies
27 mins
Monster Cookies
25 mins
Cake Mix Cookies
20 mins
Snowball Cookies
50 mins
Chocolate Spritz Cookies
20 mins
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Ingredients1x2x3x
- ▢ 1 cup unsalted butter softened
- ▢ 1/2 cup granulated sugar plus more for rolling the cookies
- ▢ 1/4 cup light brown sugar packed
- ▢ 1 egg
- ▢ 1 1/2 teaspoons vanilla extract
- ▢ 2 1/2 cups all purpose flour
- ▢ 1/4 teaspoon baking soda
- ▢ 1/4 teaspoon salt
- ▢ 1/2 cup jam
Instructions
- Place the butter, granulated sugar and brown sugar in the bowl of a mixer. Beat until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, then beat for 1-2 minutes or until well combined.
- Add the flour, baking soda and salt to the bowl. Beat until just blended.
- Place the dough on a large sheet of plastic wrap and form it into a disk. Cover the dough completely with the plastic wrap, then refrigerate for at least one hour, or up to 3 days.
- Remove the cookie dough from the refrigerator about 10 minutes before you plan to use it.
- Preheat the oven to 375 degrees F.
- Roll the dough into 1 inch balls, then coat each ball in granulated sugar.
- Place the balls of dough 3 inches apart on 2 sheets pan lined with parchment paper or silicon baking mats.
- Use your thumb, the back of a teaspoon, or the round end of a pestle to make an indentation in each cookie. Be gentle as you make each indentation so that the cookies don’t crack.
- Fill each cookie with 1/2 teaspoon of jam.
- Place the trays of cookies in the freezer. Chill for 10-15 minutes or until cookies are firm.
- Bake for 10-11 minutes or until light golden brown around the edges. Let sit for 5 minutes, then transfer to a rack and cool completely.
Notes
- Keep the dough cold when you roll it into balls. If the dough warms up, it can get sticky and the balls can become rough instead of smooth. You can place sticky dough in the fridge or freezer to chill if needed.
- If you have trouble shaping the dough into balls, try putting a little cooking spray on your hands.
Nutrition
Oreo Stuffed Cookies
Ingredients
- 1 cup butter softened
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cups miniature M&M’s divided use
- 15 Oreo cookies
Instructions
- Place the butter, granulated sugar and brown sugar in the bowl of a mixer. Beat for 2-3 minutes or until light and fluffy.
- Add the eggs and vanilla extract to the bowl. Beat until thoroughly mixed.
- In a medium bowl, mix together the flour, cornstarch, baking soda, baking powder and salt. Add half the dry mixture to the mixing bowl and mix on low speed.
- Add the remaining dry ingredients and mix on low speed until just combined. Fold in 1 cup of the M&M’s.
- Cover the dough and chill in the freezer for 10 minutes.
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or nonstick baking mat.
- Take two balls of dough (1 1/2 tablespoons in size). Flatten them between your hands. Place one flattened dough piece on the sheet pan, add an Oreo on top, then cover the Oreo with the second flat dough piece.
- Repeat the process with the remaining dough and Oreos. Make sure the cookies are at least 2 inches apart.
- Seal the edges, then shape the cookies into discs where about 75% of the dough is on top of the Oreo and 25% of the dough is on the bottom of the Oreo.
- Freeze for 10-15 minutes or until firm.
- Bake one sheet of cookies at a time for 10-12 minutes or until edges are lightly browned.
- After the cookies come out of the oven, immediately press the remaining 3/4 cup of miniature M&M’s over the tops of all the cookies.
- Let the cookies rest for 5-7 minutes, then transfer to a cooling rack. Serve when cooled, or store in an airtight container for up to 5 days.
Notes
- The balls of cookie dough can be stored in the fridge for up to 2 days before you plan to bake them.
- You can freeze the baked cookies for 2 months in an airtight container or resealable freezer bag.
