If you love red velvet and you’re obsessed with cookies ‘n cream, this recipe is going to blow your mind. These red velvet cookies & cream stuffed cookies are part of my Sunday Softies series with Betty Crocker™—and they might just be the most indulgent ones yet.
I wanted to create something that felt a little over-the-top (in the best way), combining the rich flavor of red velvet with the classic cookies & cream combo we all know and love. Using Betty Crocker Soft Baked Red Velvet Cookie Mix keeps things easy, while stuffing each cookie with an OREO® Cookie and topping them with OREO® Creme Flavored Whipped Frosting and crushed cookies takes them straight into bakery-style territory.
They’re soft, sweet, and stuffed with nostalgic goodness. Basically, the ultimate weekend treat!
In a large bowl, combine the cookie mix, softened butter, water, and eggs. Mix until a soft dough forms.
Using a large (3-tablespoon) cookie scoop, drop the dough into 10 equal portions onto a parchment-lined baking sheet. Flatten each dough ball in your hand, place an OREO® Cookie in the center and wrap the dough around it, sealing the edges completely. If the dough is too sticky, dust your hands with flour before rolling. Refrigerate 30 minutes.
Meanwhile, heat oven to 350°F.
Bake about 15 minutes, or until the edges are set and the tops look slightly cracked. Let cookies cool on the pan for 5 minutes before transferring to a wire cooling rack to cool completely.
Top each cooled cookie with a generous swirl of OREO® Creme Flavored Whipped Frosting and finish with crushed OREO® Cookies.
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