These strawberry Oreo cookies are a perfect Valentine’s Day treat. The cookies and cream cookie combines with the melty sweetness of your strawberry chocolate candies. They’re a little bit sweet, a little bit strawberry, and oh so tasty. If you can find them, definitely use the Hershey strawberry creme hearts. They add the perfect amount of strawberry flavor to each cookie bite.
First up is your cookie. The cookie dough is pretty similar to your standard chocolate cookie dough recipe. But instead of chocolate chips, you fold in crushed Oreos. I would recommend that you try to keep the Oreo pieces around the size of a dime. Pieces bigger than that will give you oddly shaped cookies. Another trick is to add sour cream. I know it sounds weird, but the sour cream adds a tangy bite that counteracts the sweetness of the dough and candies.
You will need to chill the strawberry Oreo cookies for at least 30 minutes. The sour cream makes the dough a bit too sticky to work with right away. Pull the dough out and preheat your oven. Scoop out the dough into balls about an inch and a half in size and place on a lined cookie sheet. You’ll bake them for 10-12 minutes. The cookies won’t get too brown.
Cool your cookies for a few minutes. Then unwrap your strawberry chocolate candies and gently press one into the top of each cookies. You’ll make these the same way you make peanut butter blossoms. Once the strawberry Oreo cookies are assembled, you’ll either want to eat them immediately while the chocolate is gooey and warm or let the candies set up for at least 30 minutes if you’re taking them somewhere. You can also pop them in the fridge to help the chocolate cool.
Strawberry Oreo cookies
- Total Time: 1 hour 12 minutes
- Yield: 18 1x
Ingredients
- 1/2 cup of softened butter (1 stick)
- 2 tablespoons of sour cream
- 1 cup of granulated sugar
- 3/4 of brown sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 2 1/3 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 1/2 sleeves of Oreo cookies, crushed
- 1 bag of Hershey strawberry creme hearts candy, unwrapped
Instructions
- In a large mixing bowl, beat the butter and sour cream until combined.
- Add in the sugars and cream together until light and fluffy.
- Add in the eggs and vanilla and beat until smooth.
- In a separate bowl, combine the flour, baking soda, and salt.
- Fold the dry ingredients into the butter mixture. Stir until mostly combined.
- Fold in the crushed Oreos.
- Cover and place in the refrigerator for 30 minutes to one hour.
- Preheat your oven to 350 degrees. Remove the cookie dough from the fridge.
- Line two large cookie sheets with parchment paper. Shape the cookie dough into about 1 1/2 inch balls and place on the cookie sheet about two inches apart.
- Bake for 10-12 minutes until the cookies are set (they won’t get too golden brown).
- Cool for about 5 minutes. Place one unwrapped creme heart in the center of each cookie and press down slightly.
- Allow the cookies to cool completely and the creme hearts to set.
- Prep Time: 1 hour
- Cook Time: 12 minutes
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