These oreo stuffed chocolate chip cookies are an over-the-top treat that makes Oreo cookie lovers jump for joy. Not only do you have an amazing chocolate chip cookie, but hiding inside is a whole Oreo. The cookie is finished with cookie crumbs on top and it is so delicious, it will blow your mind. These cookies have a ritzy bakery look but they're only an easy 30 minute recipe.
RECIPE ESSENTIALS
🍽️ Course: Dessert
⏱️ Cooking Time: 12 minutes
🍴 Servings: 12 large cookies
🧄 Flavor Profile: Buttery, chocolatey, soft, cookies-and-cream center
🍚 Best Served With: Cold milk, coffee, or sprinkles ice cream
🧊 Make Ahead?: Yes! Chill the dough up to 24 hours or freeze dough balls for later
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Oreo cookie stuffed chocolate chip cookies are absolutely wonderful. They're like two desserts deciding to become best friends in order to create cookie perfection. One bite and you'll be hooked on them for life. I kid you not!
This recipe was inspired by my Nutella stuffed cookies. It pairs well with this caramel milkshake.
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Why You Will Love This Recipe
- Quick and Easy: Made in less than 30 minutes.
- Make them with your kids: If you need a homemade treat your kids can help you make, these cookies are perfect. They'll LOVE making them!
- Freezer-friendly: Dough balls freeze beautifully so you can make them anytime.
Ingredients
You need traditional cookie basics plus Oreos. If you bake even occasionally, you probably have most of these ingredients waiting in your pantry.
- Salted butter: Adds richness and a soft bite.
- Light brown sugar: Brings moisture and chewiness to all cookies.
- White granulated sugar: Helps the edges set and gives a little crispness.
- Large egg: Binds everything together.
- All purpose flour: Makes thick, sturdy cookies that won't fall apart.
- Baking powder: Gives lift, keeping them puffy instead of flat.
- Baking soda: Helps create that classic cookie spread.
- Semi-sweet chocolate chips: Awesome chocolate pockets throughout the dough. You can use dark, milk or white chocolate chips instead.
- Oreos: The surprise center of every cookie. Use Double Stuf or your favorite Oreo flavor if preferred.
See the recipe card below for the exact quantities of each ingredient.
Variations
- Warm Them Up: Enjoy these cookies at room temperature or warm each in the microwave for about 10 seconds per cookie.
- Fold 'em In: Instead of adding Oreos to top you can easily finely crush them and add them into your cookie dough for more Oreo flavor.
- Make Them Softer: For a chewier cookie use only brown sugar instead of half brown and half granulated sugar.
Instructions
Don't let stuffing the Oreos inside the dough intimidate you. It's super-easy to completely seal the dough around the Oreo...I can't wait for you to try it.
Preheat the oven to 350°F
Mix The Wet Ingredients: Combine the butter and sugars in a large mixing bowl. Use an electric hand mixer to cream the ingredients together for about 2 minutes, or until homogeneous.
Add the egg and whisk for about a minute, or until the egg is fully incorporated with the creamed sugar.
Add The Dry Ingredients: Gently mix in the flour, baking powder, and baking soda. Make sure no dry pockets remain in your cookie dough and then fold in the chocolate chips.
Finish Them Off: Divide your cookie dough into 12 evenly sized balls. Flatten each ball and place an Oreo in the middle. Fold the cookie dough over the cookie, ensuring the Oreos are completely covered. Top each cookie with a spoonful of crushed Oreos.
Bake: Bake for 12 minutes. Let your cookies cool on the pan for a few minutes and then move them to a wire cooling rack.
Recipe Tips
- Seal the Oreo completely: Any holes can cause the Oreo to be seen after baking.
- Don't overmix the dough: Mix just until combined for best results.
- More Gooey Cookie: Microwave for 10 seconds to warm and create a gooier cookie.
- For thicker cookies: Chill the dough balls 30 minutes before baking.
- Underbake slightly: Pull them when the tops look set but the centers still look a little soft.
- Crushed Oreo topping tip: Press crumbs on gently so they stick without flattening the cookie.
- Storage: Refrigerate stuffed dough up to 24 hours or store your cookies in an airtight container for up to 5 days on the counter.
If you love recipes like this, you may also enjoy these Oreo cheesecake cookies and these Oreo Pop-Tarts.
Serving Suggestions
- Serve warm with monster cookie ice cream for the best cookie sundae ever.
- Pair with cold milk or a Nutella milkshake for a gourmet snack.
- Stack on a platter with red velvet cheesecake cookies and checkerboard cookies for parties.
Recipe FAQs
Absolutely. Freeze baked cookies in an airtight container for up to 3 months or freeze stuffed dough on a tray, then place in a resealable bag. Simply bake from frozen adding a few minutes to bake time.
Flatten the dough evenly, place the Oreo in the center, then wrap and pinch the seams closed. Roll gently into a smooth ball and check for thin spots. Add a tiny extra piece of dough to patch if needed so Oreos can't be seen.
Yes! Any Oreo flavor works. Try Golden, Mint, Peanut Butter, Birthday Cake, or seasonal Oreos.
If the butter is too soft or the dough is too warm, the cookies may spread too much and merge together. To stop this from happening, chill the stuffed dough balls for 20-30 minutes before baking, and make sure the baking sheet is cool (not warm from a previous batch...I use 2 cookie sheets to ensure this). Using parchment paper also helps control spreading.
More Oreo Recipes
If you're an Oreo fan like us, here are more recipes you'll want to keep in your back pocket.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Oreo Stuffed Cookies
Ingredients
- ½ cup salted butter
- ½ cup light brown sugar
- ½ cup white granulated sugar
- 1 large egg
- 1 ¾ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 12 Oreos
- 1 cup roughly crushed Oreos
Instructions
- Preheat the oven to 350°F.
- Combine the butter and sugars in a large mixing bowl. Use an electric hand mixer to cream the ingredients together for about 2 minutes, or until homogenous.
- Add the egg and whisk for about a minute, or until the egg is fully incorporated with the creamed sugar.
- Gently whisk in the flour, baking powder, and baking soda. Make sure no dry pockets remain in your cookie dough and then fold in the chocolate chips.
- Divide your cookie dough into 12 evenly sized balls. Flatten each ball and place an Oreo in the middle. Fold the cookie dough over the cookie, ensuring the Oreos are completely covered.
- Top each cookie with a spoonful of crushed Oreos. Bake for 12 minutes. Let your cookies cool on the pan for a few minutes and then move them to a wire cooling rack. Enjoy!
Notes
- Seal the Oreo completely: Any holes can cause the Oreo to be seem after baking.
- Don't overmix the dough: Mix just until combined for best results.
- More Gooey Cookie: Microwave for 10 seconds to warm and create a more gooey cookie.
- For thicker cookies: Chill the dough balls 30 minutes before baking.
- Underbake slightly: Pull them when the tops look set but the centers still look a little soft.
- Crushed Oreo topping tip: Press crumbs on gently so they stick without flattening the cookie.
- Storage: Refrigerate stuffed dough up to 24 hours or store your cookies in an airtight container for up to 5 days on the counter.
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