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OREO™-Stuffed Chocolate Chip Cookie Bombs
OREO™-Stuffed Chocolate Chip Cookie Bombs
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Prep Time:
50 minutes
Total Time:
5 hours 45 minutes
Upgrade classic chocolate chip cookie dough with stuffed mini OREOs, chocolate frosting, and white chocolate drizzle for a decadent twist.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
  • 1/2 cup butter, softened
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 egg
  • 36 Oreo mini chocolate sandwich cookies (from 8-oz bag)
  • 1 2/3 cups from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
  • 1/3 cup white vanilla baking chips
  • 1 teaspoon shortening
Instructions:
  • Preheat your oven to 375°F. Mix cookie mix, softened butter, flour, and egg in a large bowl until a soft dough forms. Shape the dough into 36 (1 1/4-inch) balls and place them in 36 ungreased mini muffin cups. Press one OREO™ mini into the center of each cookie.
  • Bake for 10 to 12 minutes until edges turn a beautiful golden brown. Allow the cookies to cool in the pan for 10 minutes, then use a small knife to gently loosen them before transferring to a cooling rack. Cool them completely for about 30 minutes. Once cooled, place the cookies on a cooling rack over a cookie sheet or waxed paper. Flip the cookies so the OREO™ mini side is facing down.
  • In a small microwave-safe bowl, heat the frosting uncovered on High for 30 to 60 seconds until it reaches a pourable consistency. Drizzle slightly less than 1 tablespoon of the warmed frosting over each cookie to fully coat them, using a spoon to spread it evenly if necessary. Reheat the frosting in the microwave as needed to keep it at the right pouring consistency.
  • Microwave white vanilla baking chips and shortening in a small microwavable bowl on High for 30 to 60 seconds until smooth. Drizzle over cookies and let sit for about 4 hours until glaze sets. Store in an airtight container at room temperature.

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