• Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Serves: 10

Maple Oreo Stuffed Cookies

  • Recipe Submitted by on

 Ingredients List

  • 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


1 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.

2 Add the egg, maple extract, vanilla extract, cinnamon, nutmeg and salt to the butter-sugar mixture. Mix until all ingredients are incorporated.

3 Switch the mixer to low speed and slowly add the flour, cornstarch and baking soda to the wet ingredients. Mix until just combined.

4 Remove the bowl from the mixer and place in the freezer for 15-20 minutes.

5 Once the dough has chilled, remove the dough from the freezer and line a cookie sheet with parchment paper.

6 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.

7 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.

8 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.

9 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.

10 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.

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