Speculoos-Stuffed Oreo Christmas Sprinkle Cookies

Here is what I said in my posting for Cookies and Cream Pudding Cookies about using Oreos in homemade cookies: I had a bit of a hard time trying these because it just doesn’t make any sense, really, to buy lousy cookies, crush them and put them in your home made cookies, which you hope will be delicious.

I was successful here but, next time, I will just try them with chocolate chips and see if they are as good.

If you don’t want them for Christmas, you can just roll them in large sugar crystals. (See below.)

Recipe By:

Good morning America

Yield:

12 large cookies

Ingredients:

1 cup butter
½ cup sugar
1½ cups dark brown sugar
2 teaspoons vanilla extract
1 tablespoon Greek yogurt
1 large egg
1 large egg yolk
2¼ cups flour
½ teaspoon baking soda
½ teaspoon salt
1½ cup chopped Oreos (Keep cream centers.)
¾ cup speculoos
1 cup holiday sprinkles of your choice

Directions:

1. In a medium saucepan over medium heat, melt butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool (you can also refrigerate) before starting to make the dough.

2. To cooled butter, add granulated sugar and brown sugar. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.

3. Beat in vanilla, yogurt, egg and egg yolk until well-combined.

4. In a separate large bowl, whisk together flour, baking soda, and salt. Sift 1/3 of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.

5. Fold in Oreos just to incorporate.

6. Cover bowl with plastic wrap and chill in the refrigerator for 2 hours.

7. Heat the oven to 350°F. Line two baking sheets with parchment paper.

8. Using 2-tablespoon cookie scooper, scoop chilled dough and form into a bowl-shape.
 
Repeat with a second ball. Add 1 tablespoon of speculoos to the center of one of the bowls.

Cover speculoos with the second bowl-shaped cookie dough. Pinch the edges of the dough together around the stuffing. Seal tightly and roll into a ball.

9. Immediately roll the cookie dough ball into holiday sprinkles, completely covering the top and all of the sides. Repeat with the rest of the dough.

10. Place the stuffed and decorated cookie dough balls onto the prepared baking sheets.

11. Bake 13 to 15 minutes or until the cookies are golden brown and evenly spread. Cool on a cooling rack for 10 minutes before devouring!

Here is one rolled in large sugar crystals, if you don’ t want them to have the Holiday spirit.