Candy Corn Oreos hit the shelves this week, and I immediately got to work baking these Candy Corn Oreo Stuffed White Chocolate Chip Cookies. I love the combination of white chocolate and candy corn, so I thought it would be fun to bake them up inside a big buttery white chocolate chip cookie. These are heavenly served warm, and if you are a candy corn fan or a cake batter lover, you will adore these cookies!
I started by making a traditional cookie dough and chilling it for about two hours. I scooped out a rounded tablespoon of the dough and flattened it slightly, then placed the Candy Corn Oreo on top. Then scooped out another rounded tablespoon of cookie dough, flattened it and placed it on top of the Oreo.
I popped them into a muffin tin, sprayed with a generous amount of nonstick cooking spray, so the cookie dough wouldn’t spread as it baked. After the cookies came out of the oven, I ran a very thin plastic spatula around the edges to help release them from the muffin pan.
Such a fun treat for Halloween, of course you can substitute any Oreo flavors. My husband spied an Orange Creamsicle Oreo that would be delicious in this recipe!
My kids are crazy over these cookies. Two cookies in one, who wouldn’t be?
By the way, the dough is fabulous as a stand alone cookie too. Just bake them up and enjoy.
Candy Corn Oreo Stuffed White Chocolate Chip Cookies
by Melissa at No. 2 Pencil
Makes about 20 cookies
1 package of Candy Corn Oreo Cookies
2 sticks of butter, softened to room temperature
1/2 cup of granulated sugar
3/4 cup of packed dark brown sugar
1 teaspoon of kosher salt
2 teaspoons of vanilla
1 large egg plus 1 egg yolk
1 3/4 cups of all-purpose flour
1/2 teaspoon of baking soda
2 cups of white chocolate chips
In the bowl of a stand mixer, combine butter and sugars and beat until fluffy with a paddle attachment. Add salt and vanilla and mix well. Then add egg and egg yolk one at a time until well combined.
In a separate bowl, stir together baking soda and flour. Add slowly to mixer bowl. Continue stirring with paddle attachment until flour is mixed in, scrape down sides of mixer bowl if necessary. Add white chocolate chips and stir.
Refrigerate cookie dough for about two hours, or until chilled.
Preheat oven to 350 degrees
Spray muffin tins very well with nonstick spray, or use paper liners
To assemble cookies:
Scoop out a rounded tablespoon of the dough, and flatten it slightly. Place the Candy Corn Oreo on top, then scooped out another rounded tablespoon of cookie dough, flatten it slightly and placed it on top of the Oreo. Pop them into muffins tins and bake 12-14 minutes.
Remove from tins while still warm. Run thin knife or spatula around edge of cookie to loosen and turn them out onto a clean dishtowel. You can also use paper liners to make sure they do not stick to the pan.
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