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Fireworks Cookies and Cream Cookies

Fireworks Cookies and Cream Cookies

Thick, chewy, and packed with Oreo chunks and festive red, white, and blue sprinkles, these cookies and cream cookies are the ultimate 4th of July dessert for a crowd. Easy to make, bakery-style, and perfect for BBQ parties, they stay soft for days and deliver a nostalgic, crowd-pleasing flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 22 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter (browned)
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 oz cream cheese, softened
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 15-18 Oreo cookies, roughly crushed
  • 1/3 cup red, white, and blue sprinkles, plus extra for topping

Equipment

  • saucepan for browning butter
  • mixing bowls
  • whisk
  • spatula
  • baking sheet
  • parchment paper
  • cooling rack

Method
 

  1. Brown the butter in a saucepan over medium heat, stirring constantly until golden and nutty, about 4 to 5 minutes. Transfer to a bowl and cool for 10 minutes.
  2. Whisk the granulated sugar and brown sugar into the cooled butter until combined.
  3. Add softened cream cheese and whisk until smooth and fully incorporated.
  4. Add eggs one at a time, whisking well after each addition, then stir in vanilla extract.
  5. In a separate bowl, whisk together flour, baking soda, and salt.
  6. Fold dry ingredients into wet ingredients until just combined. Do not over-mix.
  7. Crush Oreos into chunks and crumbs, then fold gently into the dough.
  8. Fold in sprinkles with minimal mixing to prevent color bleeding.
  9. Cover and refrigerate dough for at least 30 minutes or up to 24 hours.
  10. Preheat oven to 375°F and line baking sheets with parchment paper.
  11. Scoop dough into 2-tablespoon balls, place 2 inches apart, and top with extra sprinkles.
  12. Bake for 11 to 13 minutes until edges are set and centers slightly underdone.
  13. Cool on baking sheet for 5 minutes, then transfer to a rack to cool completely.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Do not over-mix after adding flour to keep cookies soft. Keep Oreo pieces chunky for better texture. Fold sprinkles at the last moment to prevent color bleeding. For perfectly round cookies, swirl a glass around them right after baking.