Big Dipper Dough

What goes better with more cookies and cream than more cookies and cream? This week we bring you OREO stuffed cookies!!!! 

INGREDIENTS:

• 1 Pint Big Dipper Cookies and Cream Edible Cookie Dough
• 5 Oreos
• 5 tablespoons of flour
• 1 egg. 

INSTRUCTIONS: 

1. Prep your cookie dough by mixing your edible dough with your flour and egg. This will keep your cookie fluffy! 
2. Shape your cookie dough around your Oreos. 
3. Bake for 10-15 minutes at 350 degrees, or until edges are golden brown. 
4. Let cool for 30 minutes and enjoy!