1-First Step: In a large bowl, cream together the softened butter and granulated sugar. Beat with an electric mixer on medium speed for about 2 minutes until the mixture is light and fluffy. This step incorporates air into the dough, creating a lighter texture in your finished cookies.

2-Second Step: Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and almond extract. These two extracts work together to create that authentic cake batter flavor we all love. Mix until fully incorporated, scraping down the sides of the bowl as needed.

3-Third Step: In a separate medium bowl, whisk together the flour, vanilla pudding mix, baking soda, and salt. This ensures even distribution of the leavening agents and flavorings throughout the dry ingredients.

4-Fourth Step: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix, which can make cookies tough. The dough will be thick and slightly sticky. Gently fold in the crushed Oreos with a spatula or wooden spoon, distributing them evenly throughout the dough.

5-Fifth Step: Use a cookie scoop or tablespoon to portion about 2 tablespoons of dough. Roll into balls and place on a plate or baking sheet. You should have approximately 24 dough balls. Working with one ball at a time, flatten it slightly in the palm of your hand.

6-Sixth Step: Place about 1 teaspoon of marshmallow fluff in the center of the flattened dough, then top with half of a whole Oreo. Take another dough ball, flatten it slightly, and place it over the filling. Gently press and seal the edges to encase the marshmallow and Oreo completely. Roll lightly between your hands to reshape into a ball. The marshmallow fluff can be sticky, so you might want to keep a damp paper towel nearby to wipe your fingers occasionally.

7-Seventh Step: Place the stuffed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. If your kitchen is warm or the dough becomes too soft to handle, refrigerate the assembled cookies for 10-15 minutes before baking. This prevents them from spreading too much and helps maintain their shape.

8-Final Step: Bake the cookies at 350°F for 10-12 minutes. They’re done when the edges are lightly golden but the centers still appear slightly underbaked. This residual heat will finish cooking the centers, keeping them soft and cakey. Remove from the oven and immediately press a few additional sprinkles onto the warm cookies for a festive touch.