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Oreo-Stuffed White Chocolate Raspberry Kiss Cookies

1 1/2 cups powdered sugar

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

2 teaspoons vanilla extract

1 large egg

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 (8 ounce) package mini Oreos

Hershey Raspberry Hugs

Granulated sugar, for rolling cookies in

Preheat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray or line with a Silpat baking mat. Set aside. 

Unwrap Hershey kisses and place in a small bowl in the freezer until ready for use. (Make sure there's room in your freezer for a cookie sheet too.)

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

In a large bowl, cream together the butter, powdered sugar, vanilla, and egg for 2-3 minutes until smooth and creamy, scraping down the sides of the bowl as needed.

Add the flour mixture to the butter mixture and beat an additional 1-2 minutes, until well combined. 

Scoop dough using a teaspoon: place a mini Oreo cookie on top of a teaspoon of cookie dough, then another teaspoon scoop of dough on top. Press dough around the edges until Oreo is completely covered, then gently roll into a ball, roll in granulated sugar, and place on prepared baking sheet 1-inch apart.

Bake for 10-12 minutes. Remove from oven and gently press a frozen Hershey kiss into the center of each cookie, pushing down slightly until edges began to crack. Immediately place cookie sheet in the freezer for 5-10 minutes or until chocolate is set. (Tip: I moved my cookie sheets from the freezer to the refrigerator after five minutes to allow the cookies to cool completely without the Kisses melting). 

Makes 3 dozen cookies.

Source: Adapted from Recipe Girl.

Printed From: Bakergirl