Homemade Oreo cookies are pretty great on their own, but add crunchy graham cracker crumbs to the dough, stuff the cookies with marshmallow creme and roll them in sprinkles, and you’ve got a fantastic summer dessert that will have everyone talking.
—COLLEEN DELAWDER HERNDON, VA
PREP: 15 MIN. • BAKE: 10 MIN./BATCH • MAKES: ABOUT 2 DOZEN
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup baking cocoa
3/4 cup graham cracker crumbs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 jar (7 ounces) marshmallow creme
Rainbow sprinkles
1. Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Beat in cocoa. In another bowl, whisk cracker crumbs, flour, baking powder and salt; gradually beat into creamed mixture.
2. Shape dough into 1/2-in. balls. Place 2 in. apart on parchment paper-lined baking sheets. Flatten with bottom of a glass. Bake until set, 6-8 minutes. Cool on pans 3 minutes. Remove to wire racks to cool completely.
3. Spread marshmallow creme over half of cookies; top with remaining cookies. Roll sides in sprinkles.