Oreo Stuffed Chocolate Chip Cookies Recipe

There's something magical about biting into a warm chocolate chip cookie, only to discover an Oreo hidden inside. These Oreo Stuffed Chocolate Chip Cookies bring two of your favorite treats together in one over-the-top, indulgent dessert. Imagine the soft, gooey chocolate chip cookie dough embracing a classic Oreo—every bite is a delicious surprise!

I first made these cookies on a whim, combining leftover cookie dough with some Oreos, and they’ve quickly become a family favorite. They’re a must-make for special occasions or when you’re craving something truly decadent.

Why You’ll Love This Oreo Stuffed Chocolate Chip Cookies Recipe

This recipe takes your cookie game to a whole new level. Get ready to fall in love with these giant, stuffed cookies that will impress kids and adults alike.

First, these cookies are huge, bakery-style treats. Each one feels like a mini dessert in itself, with a soft and chewy chocolate chip exterior surrounding that classic Oreo crunch.

Second, they’re surprisingly easy to make. While they look fancy, the process is simple—just wrap an Oreo with cookie dough, and you’re ready to bake. It’s the kind of recipe that makes you look like a pro baker without a ton of effort.

Finally, they’re endlessly shareable. Whether you’re hosting a party, baking for a cookie swap, or just treating yourself, these cookies are a crowd-pleaser. The combination of flavors and textures is irresistible, and everyone loves discovering the Oreo inside.

Ingredients Notes

These cookies come together with simple, pantry-friendly ingredients, but each one plays a role in making these cookies unforgettable.

• Butter: Use unsalted butter, softened to room temperature. This gives the cookies a rich, creamy base and allows the dough to hold its shape around the Oreo.
• Sugars: A combination of white and brown sugar provides the ideal balance of sweetness and chewiness. The brown sugar adds moisture and a subtle caramel flavor, while the white sugar creates a slight crisp around the edges.
• All-Purpose Flour: This is the base of your cookie dough. Be sure to measure it correctly by spooning it into your measuring cup and leveling it off—too much flour will make the cookies dense.
• Chocolate Chips: Semi-sweet or milk chocolate chips both work well, adding bursts of chocolate that complement the Oreo center.
• Oreo Cookies: The star ingredient! Use classic Oreos for that iconic flavor, but feel free to experiment with flavored varieties if you want to mix things up.
• Vanilla Extract and Baking Soda: Vanilla enhances the overall flavor, while baking soda gives the cookies a light, fluffy texture.

You won’t need any special equipment—just a hand mixer or stand mixer to cream the butter and sugars, plus a baking sheet lined with parchment paper.

How To Make Oreo Stuffed Chocolate Chip Cookies

Making these Oreo-stuffed cookies is easier than you might think. Let’s break it down step by step so you can bake them like a pro.

Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, cream together the butter and sugars until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer.

Next, add in the vanilla extract and eggs one at a time, mixing well after each addition. This helps create a smooth, even dough that’s easy to work with.

In a separate bowl, whisk together the flour, baking soda, and a pinch of salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined. Stir in the chocolate chips by hand, so they’re evenly distributed throughout the dough.

Now, it’s time to stuff! Take about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place an Oreo in the center, then cover the Oreo with another tablespoon of dough, pressing the edges together to seal it completely. Roll the dough between your hands to form a smooth, round ball with the Oreo hidden inside.

Place the cookie dough balls on your prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden and the centers are set but still soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

In about 30 minutes, you’ll have giant, stuffed cookies with melty chocolate chips and a surprise Oreo center.

Storage Options

These Oreo-stuffed cookies are best enjoyed warm but can be stored for later. Here’s how to keep them fresh:

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 4 days. A slice of bread in the container can help keep them soft.
• Freezing: Freeze any unbaked, stuffed cookie dough balls on a baking sheet until solid, then transfer them to a freezer-safe bag. They’ll last for up to 3 months. When you’re ready to bake, you can bake them straight from the freezer—just add a few extra minutes to the baking time.
• Reheating: To enjoy that fresh-from-the-oven taste, warm leftover cookies in the microwave for about 10-15 seconds before serving.

Variations and Substitutions

These cookies are easily customizable, so don’t be afraid to get creative with your ingredients.

• Different Oreo Flavors: Swap the classic Oreo for other flavors like Mint, Double Stuff, or Birthday Cake Oreos for a fun twist.
• Add Extra Mix-Ins: Mix in some chopped nuts, white chocolate chips, or peanut butter chips for an added layer of flavor and texture.
• Gluten-Free Option: Substitute a 1-to-1 gluten-free baking blend in place of the all-purpose flour. Double-check that your Oreos are also gluten-free.
• Mini Version: For smaller cookies, use mini Oreos and reduce the amount of cookie dough around each one. Adjust the baking time to about 8-10 minutes.

Once you try these Oreo Stuffed Chocolate Chip Cookies, you’ll see why they’re such a hit. Each bite is a combination of rich chocolate chip cookie and crispy Oreo, perfect for cookie lovers and Oreo fans alike. Enjoy experimenting with flavors and make this recipe your own—it’s hard to go wrong with this delicious duo!

Print