Oreo Sprinkle Cookies
PREP TIME: 1 HR | COOK TIME: 12 MIN | YIELD: 12-15 COOKIES
Scrumptious Moment -
I’ve always loved funfetti desserts. There’s just something about sprinkles that instantly feels happy and reminds me of childhood birthday cakes. But I wanted to take that classic funfetti flavor and give it a little upgrade. Enter these Oreo Sprinkle Cookies. They keep all the cheerful, colorful fun of funfetti while adding a twist of crushed Oreos for extra texture and flavor. The Oreos don’t overpower the dough with chocolate. Instead, they balance the sweetness and make every bite just a little more exciting. It’s funfetti at heart, but with a playful cookies and cream twist.
OREO SPRINKLE COOKIES
These Oreo Sprinkle Cookies are all about simple creativity and playful flavor. The dough itself is soft, buttery, and chewy, with a caramel sweetness from brown sugar and a hint of vanilla. What makes them stand out, though, is the homemade Oreo-white chocolate bar. I melt a bar of white chocolate, scatter crushed Oreos over the top, then let it set before breaking it into pieces. Those chunks get folded into the dough along with sprinkles, creating pockets of creamy sweetness, light crunch, and colorful fun. The result is a cookie that tastes nostalgic yet new. They are soft in the center, slightly crisp on the edges, filled with specks of Oreo, and brightened up with sprinkles. And the best part? They’re easy to make!
INGREDIENTS
1 1/2 sticks of salted butter
1 cup of light brown sugar
1/4 cup of white granulated sugar
1 large egg, and 1 egg yolk
1 teaspoon pure vanilla extract
1 3/4 cup of all-purpose flour
3/4 teaspoon of baking soda
1 Lindt White Chocolate bar, roughly chopped and melted
3-4 Oreo cookies
1/2 cup to 1 cup sprinkles
flaky sea salt for sprinkling (I use Maldon's)
INSTRUCTIONS
Melt your butter in the microwave or in a small pot over the stove. If you want an extra nutty flavor, you can brown your butter on stovetop on medium to medium low. Stir every 30 seconds - it will start out foamy and slowly the bubbles will get smaller, and the butter will emit a nutty flavor and start to turn light brown or caramel in color. Once it begins doing this, take off the heat as it will continue to brown on its own. Allow to cool for 5 minutes.
In a large mixing bowl, combine your browned/melted butter and the two sugars using a whisk until well incorporated. Add the egg & egg yolk, orange zest, orange juice/extract and vanilla extract and beat well to mix sure the egg has completely dispersed.
In a separate small bowl, combine the flour and baking soda. Then slowly begin to add the dry ingredients to the wet mixture, pouring about 1/4 at a time. I recommend switching over from the whisk to a spatula.
Chop the bar of white chocolate and melt until smooth. Chop the Oreos and
Add in your chocolate and mix until both are dispersed throughout the cookie dough. Save some of the chocolate pieces to add to the top of the dough before they bake.
Cover the mixing bowl with plastic wrap and allow to chill in the fridge for 45 minutes to 1 hour. You can store these in the freezer for about 3 months for later use.
While the cookies are chilling, preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper. Once the cookies have chilled, take a 1–2-inch cookie scoop or a large spoon (depending on how big of cookies you want), roll the dough into a ball, and place it on the cookie sheet, leaving about 3 inches from one another (standard cookie sheet will likely fit 6 cookies so you may need to repeat or use two sheets).
Bake for 10 minutes, then take the pan out and gently slam it on the counter to create the wrinkly look on the top of the cookies. Then place back in the oven for 1-2 minutes or until they are golden brown on the sides and the center is only slightly gooey.
As soon as you take them out of the oven, sprinkle the flaky sea salt. Allow to cool for 10 minutes before inhaling these. Enjoy!
Oreo Sprinkle Cookies
Ingredients
Instructions
- Melt your butter in the microwave or in a small pot over the stove. If you want an extra nutty flavor, you can brown your butter on stovetop on medium to medium low. Stir every 30 seconds - it will start out foamy and slowly the bubbles will get smaller, and the butter will emit a nutty flavor and start to turn light brown or caramel in color. Once it begins doing this, take off the heat as it will continue to brown on its own. Allow to cool for 5 minutes.
- In a large mixing bowl, combine your browned/melted butter and the two sugars using a whisk until well incorporated. Add the egg & egg yolk, orange zest, orange juice/extract and vanilla extract and beat well to mix sure the egg has completely dispersed.
- In a separate small bowl, combine the flour and baking soda. Then slowly begin to add the dry ingredients to the wet mixture, pouring about 1/4 at a time. I recommend switching over from the whisk to a spatula.
- Chop the bar of white chocolate and melt until smooth. Chop the Oreos and
- Add in your chocolate and mix until both are dispersed throughout the cookie dough. Save some of the chocolate pieces to add to the top of the dough before they bake.
- Cover the mixing bowl with plastic wrap and allow to chill in the fridge for 45 minutes to 1 hour. You can store these in the freezer for about 3 months for later use.
- While the cookies are chilling, preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper. Once the cookies have chilled, take a 1–2-inch cookie scoop or a large spoon (depending on how big of cookies you want), roll the dough into a ball, and place it on the cookie sheet, leaving about 3 inches from one another (standard cookie sheet will likely fit 6 cookies so you may need to repeat or use two sheets).
- Bake for 10 minutes, then take the pan out and gently slam it on the counter to create the wrinkly look on the top of the cookies. Then place back in the oven for 1-2 minutes or until they are golden brown on the sides and the center is only slightly gooey.
- As soon as you take them out of the oven, sprinkle the flaky sea salt. Allow to cool for 10 minutes before inhaling these. Enjoy!