Fireworks Cookies and Cream Cookies
These Fireworks Cookies and Cream Cookies are thick, chewy, and packed with Oreo chunks and festive red, white, and blue sprinkles. Perfect for 4th of July parties, they are easy to make, crowd-friendly, and ready in under 35 minutes.
Equipment
- mixing bowls
- whisk
- spatula
- baking sheets
- parchment paper
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 0.75 cup unsalted butter, melted and cooled
- 2 oz cream cheese, softened
- 0.75 cup brown sugar, packed
- 0.25 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp pure vanilla extract
- 16 Oreo cookies, roughly crushed
- 0.5 cup red, white, and blue sprinkles
- 1 pinch flaky sea salt (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a bowl.
- Whisk melted butter and cream cheese until smooth and lump-free.
- Add sugars and whisk until well combined and slightly lighter.
- Add egg, egg yolk, and vanilla extract, whisking until smooth and glossy.
- Fold in dry ingredients gently until just combined.
- Fold in most of the crushed Oreos and sprinkles, reserving some for topping.
- Scoop dough into balls and place on baking sheets spaced apart.
- Press reserved Oreo pieces and sprinkles onto each dough ball.
- Bake for 11–13 minutes until edges are set and centers slightly soft.
- Sprinkle with flaky sea salt if desired and cool for 10 minutes before transferring.
Notes
Do not over-mix after adding Oreos to keep chunks intact. Use cooled melted butter to avoid flat cookies. Slightly underbake for a soft center. Store in an airtight container for up to 4 days or freeze dough balls for up to 3 months.