Is there anything better than a warm, gooey cookie straight from the oven? These OREO-studded cookies are a cookies and creme dream come true. With real cookie pieces baked into every bite, they’re soft on the inside with perfectly set edges.
No mixing, no slicing, no mess—just break, bake, and dig in. The hardest part is waiting for them to cool! Perfect for a quick dessert or a crowd-pleasing treat.
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Ingredients
Instructions
- Preheat your oven to 350°F (325°F if using a nonstick baking sheet). Lightly grease a baking sheet or line with parchment paper.
- Place portions of cookie dough about 2 inches apart on the prepared baking sheet.
- Bake until the edges are set and lightly golden, 14–16 minutes. If baking from frozen dough, add 3 minutes to the bake time.
- Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack or plate. Serve warm or at room temperature.
Useful Cookware
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Parchment paper or cooking spray
Recipe Tips
For softer cookies, bake on the lower end of the time range.
If using a nonstick baking sheet, reduce oven temperature by 25°F to prevent over-browning.
Let cookies cool on the sheet for exactly 5 minutes to set before moving.
FAQ
Can I freeze the dough and bake later?
Yes! Freeze portions of dough on a baking sheet, then transfer to a freezer bag. Add 3 minutes to the bake time when baking from frozen.
How should I store leftover cookies?
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies for up to 2 months.
Can I add extra mix-ins?
Absolutely! Feel free to fold in chocolate chips, nuts, or extra crushed cookies before baking for more texture.
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