Oreo Truffle Cookies
Servings: 20 filled cookies
Ingredients
Oreo Truffle Filling
- 36 Oreos (I bought a family pack)
- 8 oz cream cheese, softened
Oreo Sugar Cookie
- 1 1/2 cups (333g) salted butter, softened
- 1 1/2 cups (345g) granulated sugar
- 3 eggs
- 1 Tbsp vanilla extract
- 4 1/2 cups (684g) all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 15 Oreos, chopped
- 1 1/2 cups (300g) white chocolate chips, divided
Instructions
- Preheat your oven to 350°F (180°C) and line a cookie sheet with parchment paper.
- Make the truffles by adding the cream cheese and 36 Oreos to a food processor. Process until smooth and combined.36 Oreos (I bought a family pack) , 8 oz cream cheese, softened
- Using a #40 scoop (1.5 Tbsp) portion out the truffle mixture onto the prepared baking sheet. Press down on each slightly.
- Place the baking sheet in the freezer and make the cookie dough by creaming the butter and granulated sugar in the bowl of your stand mixer until light in color and fluffy in texture.1 1/2 cups (333g) salted butter, softened, 1 1/2 cups (345g) granulated sugar
- Scrape down the sides of the bowl and add in the eggs and vanilla. Mix until combined.3 eggs, 1 Tbsp vanilla extract
- Add in the flour, baking powder, and salt. Mix until a soft dough forms.4 1/2 cups (684g) all-purpose flour, 3 tsp baking powder, 1/2 tsp salt
- Add in 15 chopped Oreos and 1 cup of white chocolate chips. Mix until just distributed throughout.15 Oreos, chopped , 1 1/2 cups (300g) white chocolate chips, divided
- Using a #12 scoop (⅓ cup) portion out the dough and flatten each ball into a disc about ½” thick.
- Remove 6 truffles from the freezer and place one in the center of each disc of cookie dough. Close the dough around the truffle and seal. Leave unused truffles in the freezer until needed.
- Bake at 350°F for 12-14 minutes or until the tops of the cookies no longer look glossy.
- Let the cookies cool on the baking sheet for 10 minutes then move to a wire cooling rack.
- Melt remaining ½ cup of white chocolate chips in a microwave safe bowl in 30 second increments, stirring in between. Drizzle the top of the cookies and enjoy.
- Store in an airtight container in the refrigerator for up to 5 days.
