Stuffed Sugar Cookies made with OREO Cookies

OREO…three ways! This traditional sugar cookie gets stuffed with OREO Cookie Pieces, topped with ganache made from OREO Cookie Pieces, and topped with even more OREO Cookie Pieces.



28 servings, 1 cookie each

  • OREO Ganache

  • 6½ oz. water
  • 11 oz. finely chopped semi-sweet chocolate
  • 1 oz. OREO Base Cake
  • 1 oz. OREO Small Cookie Pieces
  • ¼ oz. black cocoa powder
  • ½ tsp. kosher salt
  • ½ tsp. vanilla extract

  • Cookies

  • 1 lb. unsalted butter, softened
  • 1½ lb. granulated sugar
  • 1 Tbsp. vanilla extract
  • 7½ oz. whole eggs
  • 1 lb. 10 oz. all-purpose flour
  • 1 Tbsp. baking soda
  • 1½ tsp. kosher salt
  • 8½ oz. OREO Small Cookie Pieces

  • Garnish

  • 13 oz. prepared OREO Ganache
  • 14 oz. OREO Medium Cookie Pieces

Nutrition per serving

Calories470 Total fat22 gSaturated fat11 gTrans fat0.5 gCholesterol65 mgSodium360 mgCarbohydrate66 gDietary fiber2 gAdded sugars37 gProtein5 gVitamin A15 %DVVitamin C0 %DVVitamin D0 %DVCalcium2 %DVIron15 %DVPotassium2 %DV
For OREO Ganache:  

Heat water to boiling. Combine chocolate, OREO Base Cake and cookie pieces, cocoa, salt and vanilla in large bowl. Pour water over mixture and let stand 3 min.

Transfer mixture to food processor or blender. Blend 20 seconds. Pour into clean bowl. Refrigerate several hours or overnight. 

For Cookies:  

Cream butter, sugar and vanilla in bowl of electric mixer fitted with paddle attachment 3 min. or until smooth. Gradually add eggs, beating well after each addition. Stir in combined flour, baking powder and salt until well blended. 

Use #30 scoop to portion dough onto parchment paper-lined full sheet pan. For each stuffed cookie, flatten 1 scoop of dough to a 3-inch circle. Place 0.3 oz. OREO Small Cookie Pieces in center of the circle, leaving a 1/4-inch edge. Flatten a second scoop of dough and place over the cookie pieces. Gently seal edges. Arrange 6 stuffed cookies on parchment paper-lined half sheet pans. 

Bake in 325°F convection oven 15 to 18 min. or until light golden brown. Cool completely on pan.

For Garnish:  

Spread tops of each cookie with 0.45 oz. OREO Ganache to within 1/4-inch of the edge, then sprinkle with 0.5 oz. cookie pieces. 


Substitute OREO Small Cookie Pieces for the garnish if medium pieces are not available.

To prevent cookie pucks from sticking to hands, lightly flour hands before working with dough.

© Mondelēz International group