Oreo Cupcake Cookies

Your favorite cookie just got an upgrade! These Oreo cupcake cookies are nothing short of irresistible. With soft, gooey centers and classic cookie flavor, these cupcake cookies will be on repeat in your kitchen!

The best part about these Oreo cupcake cookies is that they’re a hit with absolutely everyone, but they don’t require much time in the kitchen. In fact, they come together in about 20 minutes from start to finish.

They’re the perfect cookie to whip up when you want a dessert that impresses but doesn’t take too much time. The inside is a rich and fudgy chocolate, but with each cookie, you get the added crunch of a mini-Oreo on top. With just 5 kitchen staples, you’ll be baking these cookies batch after batch.

Ingredients 

• 20 Oreo cookies 
• 9 mini Oreo cookies 
• 1 teaspoon baking powder 
• 4 tablespoons all-purpose flour
• 1/3 cup milk 

Preparation times: 

Making the Dough: 5 minutes (mixing ingredients) 
Form the cookies: 5 minutes. 
Baking time: 10 minutes 
Total Time: 20 minutes 
Serves: 9 cookies 

Directions 

Crush the Oreos: Place the 20 Oreo cookies in a food processor and pulse for a few seconds until finely crushed. 

Mix dry ingredients: In a bowl, combine the crushed Oreos, flour, and baking powder. Stir to evenly distribute the ingredients. 

Add the milk: Gradually pour in the milk, mixing until a smooth dough forms.

Shape the cookies: Use a #20 cookie scoop to form equal-sized dough balls.

Prepare for baking: Place the dough balls on a baking sheet lined with parchment paper. Lightly press down in the center and place a mini Oreo on top of each. 

Bake: Preheat the oven to 350°F (180°C) and bake for 10 minutes.

Cool and decorate: Remove from the oven and let them cool completely. Optionally, drizzle with melted white chocolate for extra flavor.

Substitutions and Variations

Dairy-free: Since Oreo cookies are already naturally dairy-free, all you need to do is substitute the milk in the recipe for almond or oat milk to make the cookies allergy-friendly.

Topping: For aesthetics and flavor, you can drizzle melted white chocolate, sugar glaze, or even Nutella over the top of the cookies.

Peanut butter: Make the cupcake cookies peanut butter flavored by adding some peanut butter chips to the cookies or piping some peanut butter on top once they’re cooled.

Oreo variations: Since Oreo cookies have so many different flavors themselves, try making the cookies with different ones for new tastes! Golden, strawberry, or mint Oreos all give new flavors.

Festive: Sprinkling on some pink candy hearts or red and green sprinkles is an easy way to decorate the cookies for special occasions.

Serving: enjoy the Oreo cupcake cookies on their own or with a side of vanilla ice cream or a small dollop of whipped cream.

How To Make the Best Oreo Cupcake Cookies

Adjust the texture of the cookies by crushing the Oreos more or less, depending on what you enjoy.

Use a cookie scoop to portion the batter so that all of the cookies bake evenly. Know that if you like a crispier texture, you can bake them for an additional 2-3 minutes.

Let the cookies cool completely before you move them from the baking sheet. They’re extremely soft coming out of the oven and giving them a few minutes to firm up helps ensure that they don’t fall apart.

Store the baked cupcake cookies once cooled in an airtight container at room temperature for 3 days. Or store them for 5-7 days in the fridge. Try to leave them in a single layer and not stack them. Otherwise, they may sink into each other and ruin their shape.

If they’ve been stored in the fridge, the Oreo cupcake cookies taste even better when warmed slightly in the microwave for 5-10 seconds.