Oreo Stuffed Cookies

Make thick, gooey oreo cookie stuffed chocolate chip cookies with a whole Oreo baked inside that are irresistible. Easy, bakery-style cookies everyone will love.

Prep Time15

Cook Time12

Total Time27

Servings:

Calories: 412kcal

Author: Karin and Ken

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

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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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