Christmas Oreo Cookies
Soft, chewy cookies filled with chopped Double Stuf Oreos and festive red and green M&Ms. These bakery-style holiday treats are quick to make and perfect for Christmas cookie trays, parties, or gift giving.
Ingredients
- 1 3/4 cups flour
- 2 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup chopped Oreos 10-12 cookies, plus some extra to press into the tops of the cookies
- 3/4 cup red and green M&Ms plus extra to press into the tops of the cookies
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until smooth and fluffy (about 2 minutes).
- Beat in the egg and vanilla until well combined.
- Slowly mix in the dry ingredients until just incorporated.
- Gently stir in chopped Oreos and M&Ms, reserving a handful to press on top before baking. You can chill the dough at this point for around 30 minutes if you want to. It will help your cookies stay nice and thick during baking, but you can also go straight to baking.
- If you chilled your dough and you see it's rather crumbly, gently press it down with your hands into your mixing bowl.
- Roll or scoop 1 ½–2 tablespoon portions of dough onto the prepared baking sheet, spacing them out. If your dough is crumbly, make sure you really press it into your cookie scoop or just roll the rough into balls with your hands.
- Press a few extra M&Ms and Oreo chunks on top of each dough ball.
- Bake for 9–11 minutes, until edges are set but centers are still soft.
- Let the cookies cool on the baking sheet completely. You might need a rubber spatula to get them off.
- If you see that your first batch of cookies got a little bit runny and didn't keep their shape, then you might need to chill your dough. You can either scoop the dough onto a baking sheet and stick the baking sheet in the fridge for 20-30 minutes (My preferred method), or you can put your mixing bowl of dough in the fridge for 30 minutes.
Notes
*Chilling the dough for 30 or more minutes helps your cookies stay nice and fluffy, but it's not absolutely necessary.