Some Guilty Pleasures…
Betsey Johnson. Obvi.
Hamburger Helper. Scrunch your nose all ya want, but I friggin’ love the saucy boxed stuff.
French fries. They can do no wrong.
Ridiculously fake-long eyelashes. Love ‘em.
Nonfat iced chai tea lattes at Starbucks. The $4 somehow makes them taste better. Or not.
Doughnuts because duh.
Real Housewives. I love my California girls, OC & Beverly Hills.
Sprinkles. Tons of them. All day, everyday. I. love. sprinkles.
So when I got the crazy idea to wrap sugar cookies around Oreos, I knew those aforementioned sugar cookies would be positively smothered in rainbow sprinkles. Is there any other way to eat sugar cookies? (I think not).
These Sugar Cookie-Covered Oreos are a fun surprise snack. Buttery sugar cookie dough is wrapped around both Golden and regular Oreos, then rolled in sprinkles and baked until golden. The result is a crispy, chewy, sprinkle-filled cup that’s as sweet to eat as it is to look at.
So eat up, sweetie.
1 pkg refrigerated sugar cookie dough, room temperature (can use homemade, I used store-bought because it was easy)
12 Oreos (I used 6 Golden and 6 Double-Stuffed)
1. Preheat oven to 350 degrees F. Line a muffin pan with 12 paper liners for easy removal. Set aside. Meanwhile, in a small bowl, pour some of the rainbow sprinkles.
2. Using your palms, flatten out one square of cookie dough into a flat disk. Place a cookie on top of the dough and sandwich between another flattened disk of dough. Seal the dough edges together around the Oreo to enclose it completely. Roll the stuffed cookie into the rainbow sprinkles and place in the muffin liner.
3. Bake for approx. 15-18 minutes or until the edges are light golden and the center appears set. Allow them to cool completely before removing the liners and eating. Best kept at room temperature, airtight, up to 2 days.