Sprinkle Cookie Sandwiches
These 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!
Equipment
- Hand mixer or stand mixer
- Mixing bowls
- measuring cups or spoons
- silicone spatula
- piping bag (or ziploc gallon bag)
Ingredients
For the cookies
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1 packet instant vanilla pudding mix ~3.5 ounces
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sprinkles
- 15-20 Golden Oreos crushed
For the cream cheese frosting
- ¼ cup unsalted butter softened
- 4 ounces cream cheese softened
- ½ teaspoon vanilla extract
- 1½ cups powdered sugar
- 1 cup additional sprinkles for edges of cookie sandwiches if desired
Instructions
To make the cookies
- 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.
To make the cream cheese frosting
- 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.
To assemble the 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.