The Ultimate Oreo Funfetti Chocolate Chip Cookies
Two cookies in one --- Oreo Funfetti Chocolate Chip Cookies! Think of a cookie within a cookie, bursting with the crunch of Oreo cookies and the playful colors of rainbow sprinkles. These cookies are soft, chewy, and utterly irresistible, adding a touch of fun + brightness to any moment. Get ready for a melt-in-your-mouth experience. Trust me, making a double batch is a no-brainer! Gluten-free + Vegan Option.
Servings: 8 cookies
Calories: 302kcal
Ingredients
COOKIES:
- 1 ½ cups organic all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup unsalted butter, softened at room temp.
- ¾ cup organic cane sugar
- 1 large organic egg, at room temp.
- 2-3 Tbsps Almond milk (You can also use regular whole milk, if desired)
- 1 teaspoon vanilla extract
- 8-10 Oreo cookies, roughly chopped (I used the vanilla golden Oreos; You can use the original chocolate ones)
- ½ cup rainbow sprinkles
- 8 oz. premium chocolate bar, roughly chopped (You can also use 1 cup of chocolate chips instead, if desired)
Instructions
TO MAKE THE COOKIES:
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, add in the softened butter and sugar, beating them together using a hand mixer (or electric stand mixer)until the mixture looks smooth and fluffy. Add in the egg and vanilla, and continue to mix until combined.
- In a bowl, add together the flour, baking soda, and baking powder, whisking together until combined.
- With the mixer on low-speed, add in the dry ingredients to the wet ingredients (including the milk), mixing until the mixture becomes smooth, moistened, and holds together well. Fold in chopped chocolate, rainbow sprinkles, and Oreo cookies.
- Using a medium-size scoop, scoop (about 3 Tbsps or so) each cookie dough onto the prepared baking sheet, leaving 1-2 inches between each cookie for spreading when they bake. For a bit of extra pizazz, add a few more pieces of of chocolate + Oreo cookies, pressing them in each cookie slightly, if desired. NOTE: See notes for the "banging method" for a nice crinkled, flatter look.
BAKE THE COOKIES:
- Bake for 13 to 15 minutes (checking it after about 10 minutes), or until the edges are golden brown.
- Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before transferring them unto a cooling rack to cool completely.
- Enjoy with your favorite glass of milk, tea, or coffee.
- Bon Appetit!
Notes
- STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
- FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
- BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
- LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
Nutrition
Calories: 302kcal | Carbohydrates: 46g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 174mg | Potassium: 44mg | Fiber: 1g | Sugar: 28g | Vitamin A: 389IU | Calcium: 25mg | Iron: 1mg