Your shopping bag is empty
What goes better with more cookies and cream than more cookies and cream? This week we bring you OREO stuffed cookies!!!!
- 1 Pint Big Dipper Cookies and Cream Edible Cookie Dough
- 5 Oreos
- 5 tablespoons of flour
- 1 egg.
- Prep your cookie dough by mixing your edible dough with your flour and egg. This will keep your cookie fluffy!
- Shape your cookie dough around your Oreos.
- Bake for 10-15 minutes at 350 degrees, or until edges are golden brown.
- Let cool for 30 minutes and enjoy!