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Funfetti Oreo and Sprinkles Chocolate Chip Cookies

By Eat More Chocolate Team    ,   

June 11, 2015

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They're soft, moist, buttery, and thick enough to sink your teeth into. There's a hint of chewiness at the base and edges, which balances the soft pillowy centers.

  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins

  • Yields: 16 med/large cookies
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Directions

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.

Stop, scrape down the sides of the bowl, and add the Oreos, chocolate chips, sprinkles, and beat on low speed until just combined, about 30 seconds.

Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few Oreos right on top of each mound of dough by taking chips from the underside and adding them on top.

Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Ingredients

3/4 cup unsalted butter, softened (1 1/2 sticks)

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

one 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not 'cook & serve')

1 teaspoon baking soda

pinch salt, optional and to taste

20 Oreo cookies, coarsely chopped

1 cup semi-sweet chocolate chips

1/2 cup sprinkles

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