Oreo Cupcake Cookies
Your favorite childhood flavor now in a more delicious form. These Oreo cupcake cookies have a rich and fudgy center with a bite of crunch from the mini-Oreo on top.
Ingredients
- 20 Oreo cookies
- 9 mini Oreo cookies
- 1 tsp baking powder
- 4 tbsp all-purpose flour
- 1/3 cup milk
Instructions
- 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.
Notes
- Milk Substitution: You can use almond, oat, or coconut milk for a dairy-free version.
- Crispier Texture: If you prefer crispier cookies, bake for an additional 2-3 minutes.
- Variety of Toppings: Instead of white chocolate, you can decorate with Nutella, peanut butter, or sugar glaze.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for 1 week.
- Reheating: If you want them slightly warm, microwave them for 5-10 seconds before eating.
- Try other types of Oreos: Use Golden, Strawberry, or Mint Oreos to vary the flavor of the recipe.
Nutrition
Calories: 197kcalCarbohydrates: 31gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 1mgSodium: 201mgPotassium: 108mgFiber: 1gSugar: 16gVitamin A: 15IUCalcium: 46mgIron: 5mg
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