Funfetti Oreo Cookies
These mini funfetti oreo cookies are soft, chewy, and irresistibly delicious! They're packed with crushed oreos and rainbow sprinkles.
Servings: 30 cookies
Calories: 167kcal
Ingredients
Funfetti Oreo Cookies
- 3/4 cup unsalted butter, room temperature 170 grams
- 3/4 cup granulated sugar 150 grams
- 1 large egg, room temperature 56 grams
- 1 tsp vanilla extract or vanilla bean paste 4 grams
- 1/4 tsp fine salt 1 gram
- 1 tsp baking powder 4 grams
- 1/2 tsp baking soda 3 grams
- 1 tsp cream of tartar or cornstarch 4 grams
- 1 1/2 cups all-purpose flour 185 grams
- 1/2 cup sprinkles 90 grams
- 1/2 cup crushed or finely chopped oreos - centers included! 50 grams
- 1/2 cup mini chocolate chips 85 grams - optional
Instructions
- In a large bowl, cream 3/4 cup of unsalted butter and 3/4 cup of granulated sugar at a medium high speed for about 2 minutes until the mixture becomes lighter in color.
- Mix in 1 large egg and 1 tsp vanilla, scraping down the sides of the bowl as needed with a rubber spatula.
- Add in 1/4 tsp salt, 1 tsp baking powder, 1/2 baking soda, and 1 tsp of cream of tartar or cornstarch. Mix together on a low speed until the ingredients are just incorporated.
- With the mixer running on low speed, slowly add 1 1/2 cups of all-purpose flour into the batter in two additions. The cookie dough will be quite thick, but that's how it's supposed to be.
- The last step is to add in 1/2 cup of rainbow sprinkles and 1/2 cup of crushed oreos. If you want to add in a bit more chocolate, you can also fold in 1/2 cup of mini chocolate chips or chopped up chocolate chips. Mix them into the dough on a low speed until they're evenly distributed..
- Scoop and roll cookie dough balls that are about 3/4 inch in diameter. Place the balls of dough on cookie sheets lined with parchment paper or a silicone baking mat and chill for an hour in the fridge. This helps make the cookies chewy and prevents them from spreading too much while baking!
- After 40 minutes of chilling your cookie dough, preheat your oven to 350 F.
- Rearrange the cookie dough balls on the baking mats so that they're 2 inches apart from each other.
- Bake the chilled cookie dough for about 9-11 minutes. The cookies will appear undone and soft/puffy, but will continue to bake and firm up while they cool on the baking sheet.
- If desired, press a few pieces of crushed oreos and sprinkles on top of each cookie once they've been out of the oven a few minutes.
- Allow the cookies to cool on the cookie sheets for 10 minutes, then move them to wire rack to cool completely.
Video
Notes
Doubling or Halving This Recipe
This recipe can be doubled or halved! Or you can make smaller cookies by using 1 1/2 tsp of cookie dough instead of 1 Tbsp. Bake the mini cookies for 5-7 minutes at 350 F.Flavor Variations
If you want to incorporate chocolate into these funfetti oreo cookies, you can replace a 1/4 cup of the flour in this recipe with unsweetened baking cocoa. You can also fold in 1/2 cup mini chocolate or chopped up chocolate chips in step #5.Storage
These cookies can be stored in an airtight container for up a week. They can also be frozen for up to a month! Allow them to sit out at room temperature for a few hours to thaw, then enjoy!Tips for Making the Best Funfetti Oreo Cookies:
- Use a cookie scoop (mine fits 1 Tbsp per scoop) to easily scoop and shape your cookies
- Press some additional bits of crushed oreos and sprinkles into the cookies when they're fresh out of the oven.
Nutrition
Serving: 1 | Calories: 167kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 90mg | Fiber: 1g | Sugar: 11g