OREO Crinkle Cookies
28 servings
2h 30min Cook
Ingredient List
- 24 OREO Cookies, divided
- 1 cup flour
- ½ cup unsweetened cocoa powder
- 2 tsp. baking powder
- ⅓ cup butter, softened
- 1 cup granulated sugar
- 4 eggs
- 1 tsp. vanilla
- ¼ cup powdered sugar
Nutritional Information
| Calories | 130 |
| Total fat | 5g |
| Saturated fat | 2.5g |
| Trans fat | 0g |
| Cholesterol | 30mg |
| Sodium | 95mg |
| Total Carbohydrate | 20g |
| Dietary fiber | 1g |
| Total sugars | 12g |
| Added sugars | 12g |
| Protein | 2g |
| Vitamin D | 0% DV |
| Calcium | 2% DV |
| Iron | 4% DV |
| Potassium | 2% DV |
- 1Chop 8 cookies; reserve for later use. Finely crush remaining cookies.
- 2Reserve 1/4 cup crushed cookies for later use. Place remaining crushed cookies in medium bowl. Add flour, cocoa powder and baking powder; mix well.
- 3Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Add flour mixture; mix well. Stir in reserved chopped cookies.
- 4Refrigerate 2 hours.
- 5Heat oven to 350°F. Combine powdered sugar and reserved crushed cookies in pie plate. Roll dough into 56 (1-inch) balls. Add, 1 at a time, to powdered sugar mixture; turn to evenly coat all sides of each ball with powdered sugar mixture.
- 6Place, 2 inches apart, on parchment-covered baking sheets.
- 7Bake 10 min. or until tops of cookies are cracked. (Centers of cookies should still be moist. Do not over bake.) Cool 2 min. Remove cookies to wire racks; cool completely.