Maple Oreo Stuffed Cookies. Whhhhhaaaatttt?!?! Ok. Before you think I have gone totally crazy, these maple cookies are stuffed with a SPECIAL variety of Oreo cookie. And it is probably the BEST Oreo cookie variety yet! So I figured, why not stuff homemade maple brown sugar cookie dough with Oreo’s, and then bake it into massive-sized cookies? Yup. Brace yourself…these cookies are not for the faint of heart.
You know, when I was a kid, we only had one variety of Oreo cookies: the classic chocolate cookies with the (lard filled) vanilla cream. Nabisco doesn’t use lard in their Oreo cookie recipe anymore just in case you were wondering. But now Oreo has a ton of varieties of their cookie, with special and limited edition varieties hitting certain stores throughout the year. So what variety of Oreo beats out the original??
Waffles & Syrup variety Oreo cookies!! Ummmm. Are you freaking out?! I did! These Oreo’s are amazing! If you can find these Oreo’s at the store, you must buy them and try ’em out. I found mine at Safeway (I live in Northern California). If you can’t find this variety of Oreo cookie, then you could use the vanilla variety of Oreo’s with vanilla cream filling instead, to make this recipe.
So how do we take an amazing Oreo cookie and make it better? Well, we make a maple brown sugar cookie dough and stuff a Waffles & Syrup Oreo in the middle, roll the cookie ball in sugar and bake! That’s how!
Maple extract or maple flavoring gives the dough that hint of maple flavor. You can find maple extract in the grocery store next to the vanilla extract.
After you make the cookie dough, you will need to chill it for 15-20 minutes in the freezer, so it isn’t too sticky to work with. Then you take about 1/3 cup of chilled dough and work it completely around an Oreo cookie, covering the Oreo entirely in cookie dough. Place dough balls in the refrigerator to chill again, for 2-hours or overnight. Once chilled, roll dough balls in sugar and BAKE!
Maple Oreo Stuffed CookiesPrint Recipe
- 1 cup unsalted butter, room temperature
- 1/2 cup dark brown sugar, packed
- 1/2 cup light brown sugar, packed
- 1 egg, room temperature
- 1 teaspoon maple extract
- 1-1/2 teaspoons vanilla extract (I used LorAnn Oils Butter Vanilla Bakery Emulsion)
- pinch of cinnamon
- pinch of nutmeg
- pinch of salt
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 10 whole Oreo cookies (I used Waffles & Syrup variety)
- 1/4 cup white granulated sugar
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter and beat on medium-high speed until smooth and creamy. Add the dark and light brown sugars to the butter and mix on medium-high until light and fluffy. Scrape down the sides of the bowl as needed.
Add the egg, maple extract, vanilla extract, cinnamon, nutmeg and salt to the butter-sugar mixture. Mix until all ingredients are incorporated.
Switch the mixer to low speed and slowly add the flour, cornstarch and baking soda to the wet ingredients. Mix until just combined.
Remove the bowl from the mixer and place in the freezer for 15-20 minutes.
Once the dough has chilled, remove the dough from the freezer and line a cookie sheet with parchment paper.
Take approximately 1/3 cup of cookie dough and portion the dough ball into two pieces. Flatten out a portion of the dough and place one whole Oreo cookie on the bottom portion of the dough, and then top with the second portion of cookie dough. Now the Oreo is sandwiched in the middle of the two portions of cookie dough. Roll the cookie dough around in your hands until the dough has formed a ball and the dough covers the Oreo entirely. Cookie balls will be huge. Continue process until all dough is used.
Place cookies dough balls in the refrigerator to chill for 2-hours or overnight. If leaving balls in the refrigerator overnight, cover the cookie sheet with plastic wrap or place cookie dough balls in an airtight container.
After cookie dough balls have chilled and you are ready to bake, preheat the oven to 350-degrees. Line an additional cookie sheet with parchment paper. In a small bowl, add 1/4 cup granulated sugar. Remove the cookie dough balls from the refrigerator.
Roll the cookie dough balls in the sugar, covering the balls completely in sugar. Bake cookie dough balls 5-6 cookies per cookie sheet, as these cookies will spread a lot during baking.
Bake one cookie sheet at a time, in 350-degree oven. Set timer for 13-minutes. Remove cookies after 13-minutes and gently press the tops of the cookies down. Place cookies back in the oven to continue baking for an additional 7-minutes. Remove cookies from the oven and let set on the cookie sheet for several minutes, before transferring to a wire rack to finish cooling completely. Repeat process with the second cookie sheet.
These cookies spread a lot when baking. Right when I took the cookies out of the oven after they had finished baking completely, I used a spatula to gently push the sides of the cookies in, to form the shape of cookie that I wanted. Store cookies in an air tight container at room temperature.
One cookie will satisfy any craving…but I am pretty sure I could eat this entire plate if left alone with these cookies for too long.
These cookies are EPIC.
My Chief Tasting Officer was on hand to take a bite of one of these stuffed cookies, to show you the middle of the cookie….
What’s your favorite variety of Oreo? How do you like to eat your Oreo’s? Did you know that women are more likely to pull their Oreo’s apart before eating them? Apparently there are quite a few studies out there on how people like to eat their Oreo’s. I think you should eat you Oreo’s stuffed in maple brown sugar cookie dough!