When I saw these cookies here from Sprinkles bakes, I had to make them right away. There is something amazing about these cookies. The giant balls of red dough stuffed with Oreo cookies, rolled in a generous amount of powdered sugar lined up on a baking sheet. And then in oven they are transformed magically into something amazingly pretty with the beautiful cracks on top. So, if you are looking for a pretty and decadent treat these would definitely fit the bill!
These cookies are deliciously soft, brownie-like texture in center with crispy outside. And they are perfect with a cup of milk or tea. The best part of these crinkles would be biting in those hidden Oreo treat – YUM! And let me tell you they are pretty addictive too. Someone also needs to keep me away from the cookie jar – after baking this I keep sneaking on these here and there.
- 2 cups sugar
- 2 sticks unsalted butter, at room temperature
- 4 extra-large eggs, at room temperature
- 1/4 cup buttermilk
- 2 teaspoon vanilla extract
- 2 tablespoon liquid red food coloring
- 3 1/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 24 Oreo Cookies
- 1 cup powdered sugar
- 1/2 tsp cornstarch
- Preheat oven to 375 deg F. Line two baking sheets with parchment paper or silpat and set aside. Combine powdered sugar and cornstarch in a shallow bowl and set aside.
- Sift together flour, cocoa powder, baking soda, baking powder and salt in a medium bowl; set aside.
- In a bowl of an electric mixer fitted with paddle attachment, cream the butter and sugar on medium speed until light and fluffy and pale in color, about 3-4 minutes.
- Add the eggs to the bowl one at a time and beat to combine. Beat in buttermilk, vanilla and red food coloring. With the mixer on low-speed, gradually add the flour mixture, beating just until combined. The dough will be sticky and very soft. If it is very sticky then add 1/4 cup more all-purpose flour and stir again. Cover and chill in the fridge until the dough is cold and easy to handle.
- Using a cookie scoop take one scoop of cookie dough and place on top of a Oreo Cookie. Take another scoop of dough and place on the bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is covered with dough.
- Drop balls of dough into the powdered sugar-corn starch mixture and roll to coat heavily. Place dough balls on a baking sheet about 3-inch apart.
- Bake for 11-12 minutes, until the tops have cracked and have set (the centers will still be gooey). Allow to sit for 5 minutes and transfer to a cooling rack to cool completely.