Instructions

1. 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.
2. Scrape down the bowl and add the vanilla extract, almond extract, egg and egg yolk. Beat until completely combined, about 1 minute.
3. 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.
4. 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.
5. 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.
6. Allow the cookies to cool before eating!