Aug 02

Mini Oreo Stuffed Sugar Cookies

Skinny Mini Oreo Stuffed Sugar Cookies


There are a few Oreo recipes on this blog and they seem to be so popular. Who doesn’t love Oreos and warm sugar cookies? I wanted to incorporate the two but my obstacle is always the same: how to make this delicious and still keep it on the skinnier side? I also wanted to make this a quick and easy recipe that you would be able to throw together fast. I hope you like this three ingredient recipe.

Nutrition: calories 64, fat 2.7 g, carbs 9.6 g, fiber less than 1 g, sugar 5.3 g, sodium 90.7 mg, protein 0.5 g, Weight Watcher PointsPlus® 2


Mini Oreo Stuffed Sugar Cookies



  • 1 tube of Pillsbury sugar cookie dough
  • 30 mini Oreo cookies — they come in a large pouch in the cookie isle
  • Powdered sugar for dusting — optional



  1. Preheat oven to 350 degrees and mist a nonstick mini muffin pan with cooking spray.
  2. Open the tube of the Pillsbury sugar cookie dough and let soften for a few minutes on the counter (this makes the dough easier to handle).
  3. Count out 30 mini Oreo Cookies and them have ready to go.
  4. You should have enough cookie dough to make 30 cookies. You can divide the dough and get ready to stuff.
  5. Take a piece of dough; flatten it out in your hand and place the Oreo cookie in the middle. Fold the cookie dough over the Oreo and gently roll into a ball. Place cookies in each muffin tin. Do not flatten. It will do this on its own.
  6. Place on the middle rack of the oven and bake for about 8 -10 minutes or until the tops get a little golden in color. Turn the pan around after 4 minutes, and then continue baking until they are ready. Please do not over bake.
  7. When you take the pans out of the oven, place the pan on a cooling rack and after about 10 minutes, take a wooden skewer or the tip of a knife and pop them out of their tins; let cool on the cooling rack or eat them while they are still warm. Sprinkle cookies with sugar (optional). Enjoy!


Permanent link to this article: