Recipe Review

These Oreo-Stuffed Funfetti Cookies Are the Best Thing You’ll Make All Week

published Jan 26, 2023
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ricotta cookies on wood and blue plate
Credit: Photo: Paola + Murray; Food Styling: Jessie YuChen
Bakery-Style Ricotta Cookies

Ever since my first Philosophy class during my junior year of college, I’ve subscribed to the minimalist idea that less is always more. But now, after coming across Broma Bakery‘s depiction of an Oreo-stuffed Funfetti cookie, I’m ready to throw my whole ideology out the window. With this cookie, more might just actually be more — and you may think so, too.

On her website, Sarah Fennel — the face behind the popular blog — describes the recipe as the “ultimate maximalist treat.” And after reading through the ingredients, I can see why. To make this a dream come true, you’ll need a few staple ingredients that you might already have in your pantry and fridge: I’m talking butter, both brown and white sugar, eggs, flour, baking soda, and salt. You’ll also need vanilla and almond extract, rainbow sprinkles, and Oreos.

The instructions are quite simple and are based around Fennel’s favorite chocolate chip cookie recipe, with the added step of a stuffed Oreo.

In a mixer, whisk together the butter, brown sugar, and white sugar for about three minutes or until the mixture is light and fluffy. Then add the vanilla extract, almond extract, egg, and egg yolk, beating until combined. Next, you’ll add the flour, baking soda, and salt and beat once more until combined. Finally, add your sprinkles and fold the dough until evenly distributed.

On a cookie sheet lined with parchment paper, use a 2-ounce cookie scoop to place the dough 2 inches apart. Flatten the dough with your palms and place an Oreo in the center. Fold and roll the dough around the Oreo and repeat for each cookie. Place the cookie tray in the fridge for an hour or overnight to let the flavors settle. When you are ready to bake, preheat the oven to 350°F, baking for 11 to 13 minutes or until the edges are set.

As an added tip, Fennel suggests under-baking the cookies, as they will continue to cook during the cooling process after they’ve been removed from the oven. But as a personal tip, I recommend checking out more of Fennel’s maximalist recipes, like her Starbucks oat fudge bar and the fudgy Nutella brownies.

I may still maintain my “less is more” philosophy in other aspects of life, but when it comes to baking, I have to side with Fennel.