Funfetti stuffed cookies are thick, chewy cookies filled with a whole golden Oreo and packed with white chocolate chips and rainbow sprinkles for a colourful birthday cake-style treat.

If you’re looking for a cookie that feels extra special, these funfetti stuffed cookies are exactly the kind of bake that will impress. Soft, buttery cookie dough is packed with white chocolate chips, rainbow sprinkles, and crushed golden biscuits, then wrapped around a whole golden Oreo for a surprise centre. The result is a thick, bakery-style cookie with a colourful, fun twist.

These cookies are perfect for birthdays, celebrations, or simply when you want something a little more indulgent than a classic chocolate chip cookie. The melted butter creates a rich, chewy texture, while the sprinkles add that classic funfetti look that makes every batch feel festive.

One of the best things about this recipe is how easy it is to make. There’s no complicated technique required – simply mix the dough, wrap it around the biscuits, and bake until the edges are golden and the centres are soft. Each cookie bakes up thick and chewy with a hidden biscuit centre that makes every bite a little bit exciting.

Why You’ll Love This Recipe

Thick, bakery-style cookies with a soft, chewy centre
Hidden golden biscuit filling for a fun surprise
White chocolate chips add creamy sweetness
Rainbow sprinkles give the cookies a colourful funfetti look
Easy recipe with simple pantry ingredients
Perfect for birthdays, celebrations, or bake sales

Ingredients Breakdown

To make these delicious funfetti cookies you’ll need the following ingredients. Be sure to check the recipe card for the quantities.

Unsalted Butter – Melted butter gives these cookies a rich flavour and chewy texture. Let it cool slightly before mixing so it doesn’t cook the egg.

Light Brown Sugar – Adds moisture and a subtle caramel flavour, helping the cookies stay soft.

Caster Sugar (granulated sugar) – Provides sweetness and helps the cookie edges crisp up slightly during baking.

Vanilla Extract – Enhances the overall flavour and complements the white chocolate and biscuit filling. Use extract and not essence for a natural taste (essence tastes a bit perfumey!)

Egg – Binds the dough together and gives the cookies structure.

Plain Flour – The base of the cookie dough. Measure carefully to avoid dense cookies.

Salt – Balances the sweetness and enhances the flavour of the chocolate and biscuits.

Bicarbonate of Soda – Helps the cookies spread slightly and creates a tender texture.

White Chocolate Chips – Add creamy sweetness and contrast nicely with the biscuit filling.

Rainbow Sprinkles – Give the cookies their funfetti appearance and a little extra crunch. I like to use bake-stable funfetti so the colours stay true.

Golden Oreos – The surprise centre of each cookie. They stay slightly soft inside the dough, creating a delicious layered texture.

Step-by-Step Instructions

Preheat the oven to 175°C and line a baking sheet with greaseproof paper.
Melt the butter and allow it to cool for about 5-10 minutes until it is just slightly warm.

In a large mixing bowl or stand mixer, beat together the melted butter, brown sugar and granulated sugar until smooth.
Add the vanilla extract and egg and mix until fully combined.
In a separate bowl, whisk together the flour, bicarbonate of soda and salt.

Add half of the dry ingredients to the wet ingredients and mix until just combined. Add the remaining flour mixture and stir until a soft cookie dough forms.
Fold in the white chocolate chips, rainbow sprinkles and crushed golden Oreos.
Scoop about 1½ tablespoons of dough and flatten it in your hand. Place a golden Oreo in the centre, then cover it with another 1½ tablespoons of dough, sealing the edges so the biscuit is completely enclosed.
Roll into a smooth ball and place onto the prepared baking sheet, leaving about 5-7 cm between each cookie.
Sprinkle a few extra rainbow sprinkles and crushed Oreos on top if you like.
Bake for 10-12 minutes, until the edges are golden and the centres are still slightly soft.

Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.

Tips for Perfect Stuffed Cookies

Don’t overbake – the cookies will continue to firm up as they cool.
Make sure the Oreo is fully sealed inside the dough so it doesn’t peek out while baking.

Add extra sprinkles on top before baking for a more colourful finish.

Storage Tips

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. To freeze, wrap the cookies well and thaw at room temperature before serving.

Frequently Asked Questions

How do you make stuffed cookies?

Stuffed cookies are made by wrapping cookie dough around a filling before baking. In this recipe, a scoop of dough is flattened, a golden Oreo is placed in the centre, and more dough is added on top. The dough is sealed around the biscuit and rolled into a ball before baking.

How do you stop stuffed cookies from leaking?

Make sure the filling is completely sealed inside the dough before baking. If the biscuit is exposed, the cookie may crack or spread unevenly during baking.

Can I use regular Oreos instead of golden Oreos?

Of course! Regular chocolate Oreos work just as well in this recipe. They will give the cookies a slightly more chocolatey flavour, while golden Oreos keep the cookies lighter and more “funfetti” style.

Why are my cookies spreading too much?

Cookies may spread if the butter is too hot when mixed, or if the dough is too soft. Allow the melted butter to cool slightly before mixing, and if the dough feels very soft, chill it for 20-30 minutes before baking.

Can I make the cookie dough ahead of time?

Yes. The dough can be made ahead and stored in the fridge for up to 24 hours. You can also shape the stuffed cookie dough balls in advance and refrigerate them until ready to bake.

Can I freeze stuffed cookie dough?

Yes. The unbaked cookie dough balls can be frozen for up to 3 months. Bake them straight from frozen, adding an extra 1-2 minutes to the baking time.

How do I keep the cookies soft and chewy?

Bake the cookies until the edges are lightly golden but the centres still look slightly soft. They will continue to set as they cool on the baking tray.

How should I store funfetti stuffed cookies?

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months.

Tips for Perfect Stuffed Cookies

Stuffed cookies are easy to make, but a few simple tips will help you get thick, chewy bakery-style results every time.

Let the butter cool before mixing – because this recipe uses melted butter, allow it to cool for about 5-10 minutes before mixing. If the butter is too hot, it can make the dough overly soft and cause the cookies to spread too much.

Fully seal the Oreo inside the dough – make sure the biscuit is completely covered in cookie dough before baking. Any exposed edges can cause the cookie to crack open during baking.

Don’t overcrowd the baking tray – leave around 5-7 cm between each cookie dough ball. These cookies spread slightly as they bake and need space.

Bake until the edges are just golden – the centres should still look slightly soft when you remove them from the oven. The cookies will continue to set as they cool on the baking sheet.

Add extra sprinkles for decoration – press a few extra rainbow sprinkles and crushed Oreos onto the tops of the cookie dough balls before baking for a colourful bakery-style finish.

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Recipe Variations

One of the best things about this stuffed cookie recipe is how easy it is to customise. Here are a few fun variations to try.

Birthday Cake Stuffed Cookies – Add extra rainbow sprinkles and use birthday cake Oreos for an even more colourful celebration-style cookie.

Chocolate Funfetti Cookies – Replace 2 tablespoons of flour with cocoa powder for a chocolate version of the cookie dough.

Nutella Stuffed Cookies – Instead of an Oreo centre, freeze small scoops of Nutella and wrap the cookie dough around them before baking – you can find a Nutella Stuffed Cookie Recipe here.

Double Chocolate Cookies – Swap the white chocolate chips for milk or dark chocolate chips for a richer chocolate flavour.

Cookies and Cream Stuffed Cookies – Use regular chocolate Oreos and add white chocolate chips for a classic cookies-and-cream flavour combination, similar to these Bakery Style Oreo Stuffed Cookies.