• 4-1/2 oz. unsalted butter
  • 4 oz. flour
  • 5 oz. sugar
  • 4-1/2 fl oz light corn syrup
  • 2 oz. OREO Base Cake


Nutritional facts are based on a single serving
Calories 40
Total fat 1.5g
Saturated fat 1g
Trans fat 0g
Cholesterol 5mg
Sodium 10mg
Carbohydrate 6g
Dietary fiber 0g
Sugars 4g
Protein 0g
Calcium 0%DV
Iron 0%DV


  1. Melt  butter in saucepan on medium-high heat. Remove from heat. Stir in all remaining ingredients except base cake until well blended. Pipe into quarter size pieces onto parchment paper-lined sheet pans sprayed with cooking spray. Sprinkle each with 1/8 tsp. base cake.
  2. Bake  in preheated 350ºF oven 9 min. or until golden brown. Remove from oven. Let sit no more than 1 minute then carefully lift from parchment and shape as desired. Cool completely.
  3. Make Ahead

    Dough can be prepared and refrigerated up to 1 week. Bring to room temperature before piping into prepared sheet pans and baking as directed.

    Shaping tip

    You may need to work in and out of the oven while shaping. As the cookies get to firm to shape or roll, place back in a warm oven for 30 seconds, then shape immediately.

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