Funfetti Inspired Oreo and Sprinkles Chocolate Chip Cookies
Craving something sweet? The Funfetti Inspired Oreo and Sprinkles Chocolate Chip Cookies are the ultimate treat! These cookies feature a delightful mix of crunchy Oreo pieces, colorful sprinkles, and rich chocolate chips that will have everyone coming back for more. Easy to make, these cookies are perfect for any occasion!
Equipment
- Chef's Knife
- Mixing Bowl
- Oven
- Baking Sheet
Ingredients
- ¾ cup unsalted butter (1 ½ sticks)
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 packet instant vanilla pudding mix (3.5 ounces, not sugar-free)
- 1 teaspoon baking soda
- 1 pinch salt optional
- 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 unsalted butter, light brown sugar, granulated sugar, egg, and vanilla extract and beat on medium-high speed until creamed and well combined, about four minutes.
- Stop, scrape down the sides of the bowl, and add the all-purpose flour, instant vanilla pudding mix, baking soda, and optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the Oreo cookies, semi-sweet chocolate chips, and 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 Oreo pieces 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 plastic wrap, 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.