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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Recipe details
Nutrition per serving
Dietary labels
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
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.
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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