These sprinkle sandwich cookies are made with super soft pudding cookies that are filled with sprinkles and crushed Golden Oreo’s. The cookies are then sandwiched between a rich layer of cream cheese frosting. Add sprinkles to fit any occasion!
Cookie recipes that contain instant vanilla pudding are definitely one of my favorites since they produce such a soft and moist cookie. These cookies are great on their own or as a sandwich cookie – so choose what sounds best to you! Add your favorite sprinkles to the dough and you’ll be left with a perfectly sweet and colorful treat.
Quick Tips
- Make sure to use room temperature/softened butter & cream cheese for both the cookies and the frosting. Pop them in the microwave for 15-30 seconds if needed to make them soft (but not melted)
- Make sure that you use instant vanilla pudding and not cook & serve pudding – the cook & serve does contain the same thickening agents as the instant pudding, so your cookies would not come out as thick and moist as desired
- Add as many crushed Oreos as you would like! I prefer to not have them take up too much of the cookie dough, so I have added 15 crushed Golden Oreo’s
- Roll the balled cookie dough in more sprinkles, if desired, to add more color to the baked cookie
Ingredient Notes
- All-purpose flour
- Granulated sugar
- Instant vanilla pudding: make sure to use instant pudding and not cook and serve
- Unsalted butter: salted butter can be substituted, but decrease added salt by ¼ teaspoon if you do
- Eggs
- Baking soda
- Salt: reduce to ¼ teaspoon if using salted butter
- Vanilla extract
- Golden Oreo’s: be sure to coarsely crush them, do not over crush them (especially if using a food processor)
- Sprinkles: jimmies or confetti sprinkles work best, but use whatever kind you’d like!
- Cream cheese
- Powdered sugar
Try these other desserts with sprinkles!
How to make sprinkle sandwich cookies
Making these cookies can be broken down into three simple steps!
- Make the cookies
- Make the cream cheese frosting
- Assemble the sprinkle cookie sandwiches
How to make the cookies
Preheat the oven to 350 degrees, then lightly grease a cookie sheet or line it with parchment paper and set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth.
Next, add in eggs and vanilla extract, beat until combined. Scrape down the bowl once complete.
In a separate bowl, whisk together the dry ingredients (flour, pudding mix, salt, baking soda).
Then add the dry ingredients to the wet ingredients in 2-3 portions, mixing after each addition. Scrape down the bowl once complete.
Coarsely crush the Golden Oreos by placing them in a gallon bag and rolling them with a rolling pin. Add them to the dough and mix until combined. Mix the sprinkles into the dough.
Use a spoon or cookie dough scoop to measure and ball the cookie dough (if you are not using a cookie dough scoop, you should roll the dough into balls with your hands).
Place balled cookie dough on to prepared cookie sheet, leaving at least 1 inch in between each cookie.
Bake for 10-12 minutes or until the bottom just begins to brown (cookie edges should just barely brown before removing from the oven). Allow the cookies to cool completely before assembling the cookie sandwiches.
How to make the cream cheese frosting
Use a hand mixer to combine the softened cream cheese, butter and vanilla in a medium bowl. Mix until smooth.
Add powdered sugar, ½-1 cup at a time. Mix well in between each addition.
Add additional powdered sugar if needed for desired taste and consistency.
How to assemble the sprinkle cookie sandwiches
Fill a piping bag or a gallon bag with the cream cheese frosting. Cut a ½-inch tip in the bag.
Pipe a generous portion of frosting on the bottom side of one cookie. Pipe right up to the edge of the cookie.
Add another cookie on top of the frosting to sandwich them together, pressing lightly.
Roll the sides in additional sprinkles, if desired. Store at room temperature and enjoy within 1 week, or freeze them.
Try these other delicious cookie recipes!
- Peeps Filled Cookies
- Loaded Chocolate Chip Cookies
- Chocolate-Filled Peanut Butter S’more Cookies
- Coffee Cake Cookies
Sprinkle Cookie Sandwiches
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees.
- Lightly grease a cookie sheet or line with parchment paper, set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth.
- Add in eggs and vanilla extract, beat until combined. Scrape down the bowl once complete.
- In a separate bowl, whisk together dry ingredients (flour, pudding mix, salt, baking soda).
- Add dry ingredients to wet ingredients in 2-3 portions, mixing well after each addition.
- Coarsely crush the Golden Oreos by placing them in a gallon bag and rolling them with a rolling pin. Add them to the dough and mix until combined.
- Use a wooden spoon or rubber spatula to fold the sprinkles into the dough.
- Use a spoon or cookie dough scoop to measure and ball the cookie dough (if you are not using a cookie dough scoop, you should roll the dough into balls with your hands).
- Place balled cookie dough on to prepared cookie sheet, leaving at least 1 inch in between each cookie.
- Bake for 10-12 minutes or until the bottom just begins to brown (cookie edges should just barely brown before removing from the oven).
- Let the cookies rest for 5-10 minutes, then move them to a cooling rack and cool to room temperature before assembling the cookie sandwiches.
- Use a hand mixer to combine the softened cream cheese and butter in a medium bowl. Mix until smooth.
- Add vanilla extract. Mix until combined.
- Add powdered sugar, ½ cup at a time. Mix well in between each addition.
- Add additional powdered sugar if needed for desired taste and consistency.
- Fill a piping bag or a gallon bag with the cream cheese frosting. Cut a ½-inch tip in the bag.
- Pipe a generous portion of frosting on the bottom side of one cookie. Pipe right up to the edge of the cookie.
- Add another cookie on top of the frosting to sandwich them together, pressing lightly.
- Roll the sides in additional sprinkles, if desired. Store at room temperature and enjoy within 1 week, or freeze them.
Zach says
These cookies are delicious and easy to make! I love how thick and soft they are! Taking these over to dinner with the neighbors tonight! Thanks Jackie!
turkce says
Hey there! Someone in my Facebook group shared this site with us so I came to look it over. Engracia Rickey Maressa
Pam says
Made these today – so good!
Just wondering – do you leave the frosting in the Oreo ? I did …
Jackie says
So glad you liked them! Yes, I leave the frosting in the Oreo’s 🙂