Gingersnap Cookie made with OREO Cookie Pieces

A chewy, spiced cookie studded with OREO Cookie Pieces is great for holiday menus, or year round as a morning offering with coffee and tea.



12 cookies, 2.8 oz. each
  • 9½ oz. all-purpose flour
  • 7½ oz. light brown sugar
  • 6 oz. unsalted butter
  • 3 oz. molasses
  • 1 whole large egg
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. kosher salt
  • 4 oz. OREO Medium Cookie Pieces, for inside cookie dough
  • 2½ oz. OREO Medium Cookie Pieces, for topping

Nutrition per serving

Calories350 Total fat15 gSaturated fat8 gTrans fat0 gCholesterol45 mgSodium260 mgCarbohydrate52 gDietary fiber1 gTotal Sugars29 gAdded sugars29 gProtein4 gVitamin A10 %DVVitamin C0 %DVVitamin D0 %DVCalcium2 %DVIron10 %DVPotassium4 %DV

Mix half of the flour with all other ingredients, except the OREO Cookie Pieces, in bowl of electric mixer fitted with paddle attachment until thoroughly combined. Add remaining flour and mix well. Fold in 4 oz. OREO Cookie Pieces. 

Using a #16 scoop, place 12 scoops of dough on parchment paper-lined baking pans. Sprinkle with 2.5 oz. of OREO Cookie Pieces. 

Bake in a preheated 350ºF standard oven for 15 min. or until top of dough is just firm. Remove from oven. 


For a different look, replace the OREO Medium Cookie Pieces with the same amount of OREO Small Cookie Pieces.

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