These Brown Butter Funfetti Cookies Stuffed with Golden Oreos are soft, chewy, and have a crunchy, creamy filled center. A classic funfetti cookie made with toasty brown butter that adds an extra hint of flavor and means no mixer needed! These come together in one-bowl and in just minutes, trust me they’ll be a favorite.
If you’re a cookie fan you must try these! My funfetti cookies have always been a favorite but made with a nutty brown butter base and stuffed with sweet golden Oreo’s they are even better. Perfect for birthday’s or weekend baking sessions, turn into ice cream sandwiches or crumbled and add to ice cream and milk shakes!
You will also like my classic funfetti cookies or these funfetti shortbread cookies. Find all of my cookie and dessert recipes here!
Why You’ll Love These
If you’re into soft, bakery-style cookies with a fun twist, these are for you. The brown butter adds rich, toasty depth, the sprinkles bring that nostalgic vibe, and the surprise Golden Oreo center makes every bite extra special. They’re easy to make but feel like something you’d find in a fancy cookie box, perfect for birthdays, gifting, or just baking something fun at home.
– Rachel
Key Cookie Ingredients
Unsalted Butter: Use room temperature butter for easy mixing. If using salted, reduce added salt.
Granulated Sugar: Stick with classic white sugar for proper texture and spread.
Eggs: Room temperature eggs help everything mix smoothly.
Vanilla Extract: Adds warmth and depth. Almond extract is a fun optional twist.
All-Purpose Flour: The best choice for structure, don’t swap for anything else.
Sprinkles: any type of sprinkles will work!
Golden Oreo Cookies: Leave whole for that signature stuffed center, any type of Oreo cookie will work!
How to Make The Stuffed Funfetti Cookies
Let’s talk a little about how to make the Brown Butter Funfetti Cookies Stuffed with Golden Oreos (The printable instructions are in the recipe card below.)
Quick overview:
- Make brown butter.
- Combine butter and sugars.
- Add in eggs and vanilla.
- Mix in dry ingredients and sprinkles.
- Chill, fold around Oreos, bake, and enjoy!
- Add butter to a large skillet, heat over medium-high heat stirring constantly for 7-10 minutes until the butter starts to brown. Scrape any brown bits off the bottom. Remove butter from the heat before it burns, you want it to have a dark amber color and nutty smell.
- Add browned butter to a large mixing bowl, let cool down for a few minutes. Add in sugar, eggs, and vanilla. Whisk to combine.
- Mix in the all-purpose flour, baking soda, and salt. Fold in the sprinkles. Cover and let chill in the fridge for 20 minutes. After chilling, line a sheet pan with parchment paper and preheat oven to 350 degrees F.
- Using a measuring spoon or a cookie scoop, scoop out even amounts of dough, about 2.5 ounces per cookie. Flatten the dough out in your palm, place one Oreo cookie in the center of the dough and wrap the dough around the Oreo, covering it completely. Form into a ball and place onto prepared baking sheets spacing about 3″ apart. Repeat with remaining cookie dough.
- Bake for 9-11 minutes until slightly golden brown, the cookies will still be soft. Allow to cool 3-5 minutes on the baking sheet before transferring to a wire rack. Store in an airtight container for up to a week.
Brown Butter Funfetti Cookies Stuffed with Golden Oreos
Equipment
Ingredients
- 1 cup Unsalted Butter, room temperature
- 1 1/2 cups Granulated sugar
- 2 Eggs, room temperature
- 2 tsps Vanilla Extract
- 2 1/2 cups All-purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 3/4 cup Sprinkles
- 16 Golden Oreo cookies
Instructions
- Add butter to a large skillet, heat over medium-high heat stirring constantly for 7-10 minutes until the butter starts to brown. Scrape any brown bits off the bottom. Remove butter from the heat before it burns, you want it to have a dark amber color and nutty smell.1 cup Unsalted Butter
- Add browned butter to a large mixing bowl, let cool down for a few minutes. Add in sugar, eggs, and vanilla. Whisk to combine.1 1/2 cups Granulated sugar, 2 Eggs, 2 tsps Vanilla Extract
- Mix in the all-purpose flour, baking soda, and salt. Fold in the sprinkles. Cover and let chill in the fridge for 20 minutes. After chilling, line a sheet pan with parchment paper and preheat oven to 350 degrees F.2 1/2 cups All-purpose Flour, 1 tsp Baking Soda, 1 tsp Salt, 3/4 cup Sprinkles
- Using a measuring spoon or a cookie scoop, scoop out even amounts of dough, about 2.5 ounces per cookie. Flatten the dough out in your palm, place one Oreo cookie in the center of the dough and wrap the dough around the Oreo, covering it completely. Form into a ball and place onto prepared baking sheets spacing about 3" apart. Repeat with remaining cookie dough.16 Golden Oreo cookies
- Bake for 9-11 minutes until slightly golden brown, the cookies will still be soft. Allow to cool 3-5 minutes on the baking sheet before transferring to a wire rack. Store in an airtight container for up to a week.
Notes
Nutrition
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How To Store Cookies
These cookies keep well at room temperature in an airtight container for up to 4 days. For longer storage, freeze baked cookies for up to 2 months. You can also freeze the stuffed dough balls — just bake straight from frozen, adding 1–2 extra minutes to the bake time.
Recipe FAQs
Browning the butter adds a rich, nutty flavor that makes these cookies extra flavorful. You can use regular melted butter in a pinch.
Yes! Golden Oreos give that classic birthday cake vibe, but feel free to try them with regular Oreos, birthday cake-flavored, or even seasonal varieties.
Yes, chilling cookie dough allows the fat to set up so the cookie doesn’t spread too thin. This dough only needs to chill for 20 minutes, if you do not chill this dough – the cookies could spread into each other. You don’t want to chill too long or the dough is hard to form around the Oreos.
Because of the stuffed center, these are meant to be large cookies. You can try cutting the Oreos in half, but baking time and texture will change, you need the 2.5 oz. of cookie dough to be able to wrap around the whole Oreos.
The edges should be lightly golden and the centers still slightly soft. They’ll continue to set as they cool on the baking sheet.
Tools I Recommend
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
