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Sharing some fun stuffed cookies today using Twinkies! My Twinkie Stuffed Cookies make a fun dessert to serve for all occasions!

Easy Twinkie Stuffed Cookies

Back in 2011 I created my Oreo Stuffed Chocolate Chip Cookies, and since then I’ve had so much fun stuffing about every kind of candy bar, brownie…you name it I’ve probably stuffed it in my cookies. We had our family over yesterday and on a rare occasion we had a box of Twinkies in the house and I thought, hmmmm, let’s see how this goes. Let me tell you, we were all surprised at how good it was! You have to try it and have your guests guess what’s inside. Lots of delicious fun.

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What You’ll Need For Stuffed Cookies

salted butter, softened– For most of my recipes I use salted butter. Unsalted works too.
granulated sugar– This fine white sugar adds sweetness to the cookie.
dark brown sugar– This cookie recipe uses dark brown sugar that is located right by the light brown sugar.
large eggs– For consistency, I use large eggs in my cooking and baking.
pure vanilla extract– For best tasting results, use pure vanilla.
all-purpose flour– Flour is the main dry ingredient in the cookies.
instant Vanilla pudding mix– Find the instant pudding mix down the baking isle of the grocery store near the cake mixes.
kosher salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
baking soda– Baking soda helps the cookies rise during baking.
chocolate chunks– I get the block of milk chocolate from Trader Joes and chop it myself
Twinkies, cut in half– Hostess Twinkies work best.

How To Make Twinkie Stuffed Cookies

Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
Place butter and sugars into a large mixing bowl or stand mixer. Beat until well combined, a good minute or two. Stir in eggs and vanilla, mixing until creamy and smooth. Add flour, pudding mix, salt and baking soda. Slowly mix until dough forms them stir in chocolate chunks to combine. Use about 1/2 cup cookie dough, 1/4 cup on top of Twinkie and 1/4 cup on bottom and sides to wrap around Twinkie. Seal all edges and enclose Twinkie completely. Form a round ball, but then press it in hands so it’s not so round. Place onto baking sheet, 4 stuffed cookies per baking sheet.
Bake for 12-14 minutes, until baked through, starting to turn golden around edges. Remove from oven and let cool for 20 minutes before slicing in half. Cookies are large, so generally I serve 1/2 per serving.

Carefully enclose Twinkie with cookie dough pressing edges and forming into a round ball.

Place rounds onto a parchment lined baking dish and press gently so the cookies are flattened slightly instead of a giant ball. I fit 4 large stuffed cookies per baking sheet. Bake at 350 degrees F. for 12-14 minutes, until edges start to turn golden brown and centers are cooked through. Remove and let cool for 30 minutes before cutting in half.

When you cut these giant Twinkie cookies in half it’s magical! So fun, so good!

How To Serve Twinkie Cookies

Serve cookies cut in half or fourths because they are so big. Serve room temperature or warmed up with a side of ice cream.

How To Store Twinkie Cookies

Store cookies in an airtight container or Ziplock bag for up to 3 days room temperature or in the refrigerator.