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These Soft and Chewy Oreo Funfetti Cookies are a soft baked sugar cookie stuffed with crushed Oreos and sprinkles. These would be great cookies for a birthday party!
I wish I could take credit for the idea for these Soft and Chewy Oreo Funfetti Cookies, but I cannot! Not that it’s a new or unique thing, but WHY haven’t I ever made them before?
A few months ago, the hair and makeup stylist I hired for my wedding, Lori, was having her own bridal shower and asked if I could make desserts for her shower. I happily agreed, but the only problem was, we live three hours apart.
Pretty much the only thing I could bake for her would be cookies. I asked her what some of her favorite flavors were and she told me she like lemon, Oreo and funfetti. Cha-ching! I will surprise her with TWO of her favorite flavors in one and that’s where these Oreo Funfetti Cookies came from.
In addition to these cookies, I also sent a batch of Salted Caramel Cashew Oatmeal Cookies which are one of my favorites.
Anyhow, these Oreo Funfetti Cookies are a variation of my master soft and chewy cookie dough. At this point I think I have over a dozen variations on the recipe because it’s just so simple to make and you can take the flavor in so many different directions.
No matter what flavor your cookie is, one thing is consistent: they stay super soft and chewy for days after you bake them!
The chewiness from this recipe is in part due to the cream of tartar in the recipe. However, the dough is refrigerated before baking, which helps the centers of the cookies stay soft while the edges get a little bit crispy. They are just ever so slightly under baked in the center and that is what creates the perfect cookie!
Be sure not to rush this step. You need to refrigerate the dough for a minimum of 30 minutes, but 60 minutes is preferred. Otherwise you will have flat-as-a-pancake cookies. I even make the cookie dough a day ahead of time (and pre-scoop it). Then I just need to let the cookies sit at room temperature for about 15 minutes before baking.
I chose to use a standard Oreo Cookie, but you could certainly use Golden Oreos, Birthday Cake or another favorite flavor of your choosing. You need to crush them in a large Ziploc bag using a heavy object such as a rolling pin.
You want to smash the cookies to break apart any larger pieces. The larger the pieces, the more awkward or misshaped your final cookies will be. The Oreos will soften when baked but they help add a little bit of texture to the baked cookies
I own a ridiculous amount of sprinkles, as in, I should never buy sprinkles ever again. For this recipe I used my go-to jimmies, which are colorful and hold up nicely when baking. The colors don’t run or bleed into the dough either.
I hope you enjoy some Oreo Funfetti Cookies for your next birthdsy party or Saturday night!
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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!Print
These Soft and Chewy Oreo Funfetti Cookies are a soft baked sugar cookie stuffed with crushed Oreos and sprinkles.
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 2 Large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tarter
- 15 crushed Oreos, approx. 2 cups
- 1/2 cup sprinkles
- Combine the butter and sugar and beat on medium speed until well creamed together.
- Add the eggs and vanilla extract. Mix into butter and sugar until the eggs are well beaten.
- In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough starts to form.
- Next add the crushed Oreos and sprinkles and mix to combine.
- Use a large cookie scoop (3 tbsp) and scoop cookie dough onto a parchment paper lined baking sheet. Refrigerate the dough for a minimum of 30 minutes, but the longer the better.
- Preheat the oven to 350° F. Place about 2 inches apart and bake at 350° F for 11-13 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely
This dough can be prepared a day ahead of time and refrigerated. I suggest to pre-scoop the dough prior to refrigerating and cover the cookies with plastic wrap. Allow to sit at room temperature for 15 minutes prior to baking.
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