Description
Crumble Confetti Cookies bring sprinkles and buttery goodness together in a delightful treat that sparkles with childhood memories. Crisp edges, chewy centers, and colorful confetti make these cookies perfect for sharing with friends and family.
Ingredients
Scale
Cookies:
- 1 ¼ cups (156 grams) all-purpose flour
- 1 ½ (15) Oreo cookies
Primary Wet Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients and Seasonings:
- ⅓ cup (35 grams) cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Warm your oven to 350°F (175°C). Cover a baking sheet with parchment paper, ensuring your surface is completely flat and clean.
- Sift 1 ¼ cups all-purpose flour, ⅓ cup cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt together in a medium mixing bowl until perfectly combined.
- Cream ½ cup softened unsalted butter with ½ cup granulated sugar and ½ cup brown sugar in a separate large bowl. Beat until the mixture becomes pale and airy, about 3 minutes.
- Crack 1 large egg into the butter mixture. Pour in 1 teaspoon vanilla extract. Blend until the liquid ingredients are completely incorporated and smooth.
- Slowly fold dry ingredients into wet ingredients. Mix gently until a soft, cohesive dough forms without overmixing.
- Take a spoonful of dough and flatten it into a small disc. Place 1 whole Oreo cookie in the center of the disc.
- Carefully wrap the dough around the Oreo, sealing all edges completely so the cookie is fully enclosed.
- Arrange wrapped cookies on the prepared baking sheet, spacing them 2 inches apart to allow room for spreading.
- Slide the baking sheet into the preheated oven. Bake for exactly 10-12 minutes until cookie edges look set but centers remain slightly soft.
- Remove from oven and let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Always use room temperature butter for easier creaming and smoother cookie texture.
- Chill the dough for 30 minutes before wrapping Oreos to help cookies maintain their shape during baking.
- When sealing the dough around the Oreos, make sure there are no gaps to prevent filling from leaking.
- For gluten-free version, swap regular flour with a 1:1 gluten-free baking blend and ensure your Oreos are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 426
- Sugar: 40 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg