These cookies are my kickoff to summer.
They just scream fun and carefree times ahead to me.
I adapted the recipe from my favorite recipe for chocolate chip cookies and loaded them up with Oreos and sprinkles.
They’re the chocolate chip answer to these Softbatch Funfetti Sugar Cookies, which have been pinned over 250,000 times, and one of my most popular recipes.
The cookies are soft, moist, buttery, and thick enough to really sink your teeth into. There’s a hint of chewiness at the base and edges of the cookies, which balances the soft pillowy centers.
The dough is buttery and moist with hints of vanilla, and it’s the perfect canvas for the Oreos, sprinkles, and melted chocolate chips.
The Oreos stay slightly crispy, the sprinkles add bursts of flavor and texture, and the chocolate chips get soft and melty, making for so many textures and flavors in every bite.
One secret to the cookies is instant vanilla pudding mix and there’s no substitutions. It helps the cookies stay really soft for days and adds wonderful depth of flavor you just can’t get without it.
I’ve used it in The Best Soft and Chewy Chocolate Chip Cookies, The Best Coconut Oil Chocolate Chip Cookies, Soft M&M Chocolate Chip Cookies, Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies, Quadruple Chocolate Soft Fudgy Pudding Cookies and swear by it.
If you don’t like pudding mix or can’t find it in your area I recommend you use this recipe and then doctor it up with Oreos and sprinkles.
The cookies are slightly larger than you may be used to baking. There’s about 4 tablespoons of dough (1/4 cup) per cookie, and the batch makes about 16 large-ish cookies. The raw dough balls look pretty huge because of the big chunks of Oreos, which really bulk up the dough, but they shrink down in the oven.
As with all my cookies, you must chill the dough before baking. It’s crucial for thick, puffy, full cookies. If you bake with warm, limp dough, your cookies will spread and bake thinner and flatter. Plan ahead and chill it.
I baked my cookies for 11 minutes, and if you choose to make smaller cookies, you’ll need to bake for less time. How much less? I don’t know.
The secret to these cookies is keeping them a touch underbaked. I think that’s the secret to most good cookies.
They’d be great at birthday parties, graduations, or backyard bbq’s. I bet they’d put a smile on everyone’s face.
They sure put a big smile on mine.
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FUNFETTI®-Inspired Oreo and Sprinkles Chocolate Chip Cookies
Ingredients
- ¾ cup unsalted butter, softened (1 1/2 sticks)
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- one 3.5-ounce packet instant vanilla pudding mix, not sugar-free and not ‘cook & serve’
- 1 teaspoon baking sodapinch salt, optional and to taste
- 20 Oreo cookies, coarsely chopped
- 1 cup semi-sweet chocolate chips
- ½ cup sprinkles
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the Oreos, chocolate chips, sprinkles, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few Oreos right on top of each mound of dough by taking chips from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Adapted from The Best Soft and Chewy Chocolate Chip Cookies
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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