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| Mini Golden Oreo Stuffed Snickerdoodles! The title speaks for itself! These are the perfect midnight snack :) They're super moist and chewy, probably because I used a mixture of oil and butter so they aren't dried out. Give 'em a try, you won't regret it! |
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| Try not to sneak them into your mouth while you're making the cookies..or else there will be none left! |
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| Wet ingredients |
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| Wet ingredients |
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| Dry ingredients |
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| You should get a really moist dough. |
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| Sugar with chai mix! |
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| Start with 1 tbls of dough |
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| Add an Oreo on top |
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| Finish with another tbls of dough |
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| Seal it up! |
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| Dunk generously in the sugar mixture |
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| Lay them out an inch or so apart! |
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| 10 minutes later... :) |
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| Golden brown on the bottom, still soft to the touch. |
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| {PERFECTION} |
Ingredients
- 1/2 stick or 1/4 cup unsalted softened butter
- 1/4 cup canola oil
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose Gold Medal Flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 Golden Mini Oreo Go-Pak container (3.5 oz)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon or Chai Mix (that's all I had!)
Directions
- Preheat oven to 375 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
- In a stand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Add egg, oil, and vanilla beating until combined. Add dry ingredients beating on low until just combined. Scoop a small amount of dough into a flat ball, then place a mini Oreo on top, finish it off with another small ball of dough. Seal the sides to enclose the Oreo. Roll into cinnamon and sugar mixture. Place onto prepared baking sheet and bake for 10-12 minutes, until baked through. Let cool for 10 minutes on baking sheet before transferring to cooling rack.
