There’s nothing quite like the aroma of freshly baked cookies wafting through your kitchen. These OREO cookie dough cookies deliver that perfect combination of crisp edges and a soft, gooey center. Each bite is packed with chunks of OREO cookie pieces for a delightful cookies-and-cream flavor.
Best of all, there’s no need to mix dough or slice anything. Simply break apart the pre-made dough, place it on a baking sheet, and let the oven do the work. In under 20 minutes, you’ll have a batch of irresistible cookies that are perfect for sharing – or keeping all to yourself!
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Ingredients
Instructions
- Preheat your oven to 350°F (325°F if using a nonstick baking sheet). Lightly grease the baking sheet.
- Place pieces of cookie dough about 2 inches apart on the prepared sheet.
- Bake until the edges are set, about 14 to 16 minutes. If baking from frozen dough, add 3 minutes to the bake time.
- Let the cookies cool on the sheet for 5 minutes, then carefully transfer them to a plate. Serve warm.
Useful Cookware
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Recipe Tips
For softer cookies, reduce bake time by 1-2 minutes.
If you prefer crispier cookies, bake for an extra minute or two.
Allow cookies to cool on the baking sheet for exactly 5 minutes to set without becoming too hard.
FAQ
Can I freeze the dough for later?
Yes, you can freeze the unbaked dough. When ready to bake, add 3 minutes to the bake time and follow the same instructions.
How should I store leftover cookies?
Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.
Can I use a different brand of cookie dough?
This recipe is designed for Pillsbury Cookie Dough with OREO Cookie Pieces. Other pre-made doughs may vary in bake time and texture.
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