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More is more with these Oreo stuffed funfetti cookies. Take your favorite funfetti sugar cookies to the next level with a whole Oreo in the middle for the ultimate maximalist treat!
Funfetti Oreo Cookies
I’ve always consider myself a bit of a maximalist. As in, more is more. I want everything with allll the chocolate, sugar, sprinkles, candy bars, etc. Like, if you’re going to eat a cookie, might as well make it the most decadent, fun cookie you can, right?! Go big or go home. And boy did we go big on these funfetti cookies stuffed with a whole golden Oreo.
They are a maximalist’s dream.
Soft, tender, buttery, and loaded with rainbow sprinkles, these cookies are absolutely scrumptious even without a golden Oreo in the center. Take two delicious things and smoosh them together for the ultimate festive cookie for any occasion! Plus, they’re pretty darn easy to make.
Ingredients for Oreo stuffed funfetti cookies
Shockingly these over the top cookies don’t call for any crazy ingredients. We based the recipe off of our favorite chocolate chip cookies recipe so the cookies would be soft, chewy, gooey and slightly crunchy on the edges. And then we, ya know…stuffed it with a whole Oreo. What’s not to like?
Tips for the best funfetti oreo cookies
Chill the cookies: Chilling cookie dough helps the flavors to settle into the dough. It will also help the funetti cookies stay nice and thick and prevent them from spreading too much. We recommend chilling the dough balls for at least an hour, but preferably overnight!
Under bake them: If you want your cookies to stay soft and tender you should always under bake them. Remember that baked goods continue to bake as they cool, so if something is already fully baked when you take it out of the oven it will taste over baked once it’s cooled!
If cookies stuffed with more cookies aren’t your thing, no worries! You can always make these funfetti cookies without anything in the middle and they will be just as delicious.
In a stand mixer fit with the whisk attachment, beat the room temperature butter, brown sugar and white sugar until light and fluffy, about 3 minutes.
Scrape down the bowl and add the vanilla extract, almond extract, egg and egg yolk. Beat until completely combined, about 1 minute.
Add the flour, baking soda, and salt and beat until just combined. Take the bowl off of the stand mixer, scrape down the sides, and add the rainbow sprinkles. Fold the dough to even distribute the sprinkles.
Use a 2 ounce cookie scoop to scoop out dough balls 2 inches aparet onto 2 cookie sheets lined with parchment paper. Take each ball and flatten it between your palms. Place one Oreo cookie in the middle and fold the dough around the Oreo. Roll the dough between your hands to create a round ball. Repeat with the remaining cookies.
Place the trays in the fridge to set for at least an hour or overnight. When ready to bake the cookies, preheat the oven to 350°F. Bake the cookies fro 11 to 13 minutes or until the edges are set but the centers are still gooey.