Oreo Thumbprint Cookies

Course Dessert

Cuisine American

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

These Cookies and Cream Thumbprint Cookies use store bought sugar cookie dough and Double Stuf Oreos to create a delicious yet easy treat!

Preheat the oven to 350°F, line two large baking sheets with parchment paper, and set aside.
Add 9 Double Stuf Oreos to a food processor and pulse until fine crumbs form. Add to a medium bowl and set aside.
In a large bowl or stand mixer, beat together 1 (16 oz.) package refrigerated sugar cookie dough, 4 ounces whipped cream cheese, and ⅓ cup all-purpose flour until combined, Scraping down the sides of the bowl as needed.
Use a small cookie scoop (4 teaspoons) to portion out the dough, pressing the scoop against the sides of the bowl to level it off.
Drop the ball of cookie dough in the Oreo crumbs and roll until coated.
Place the cookies about 2 inches apart on the prepared baking sheets - about 12 cookies per baking sheet.
Bake for 10 to 12 minutes.
Let the cookies cool for 5 minutes on the pan.
Unwrap the 24 Cookies and Cream Hershey Kisses, then gently press one into each cookie on the pan and let sit for another 5 minutes before transferring to a wire rack. The kisses should appear glossy, which means the heat from the cookies has softened them all the way through.
You can swirl the melted kiss so it looks like a puddle or let it reharden into a kiss shape.

These are best enjoyed the same day when the cookies are soft, and the Oreo crust still has crunch. Over time, the moisture from the cookies will soften the Oreo crumbs, and they will get soft.