Oreo Stuffed Cookies
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Oreo Stuffed Cookies are a dream! An Oreo cookie is stuffed between a giant thick and chewy chocolate chip cookie. These are perfect for any occasion and will be a new cookie favorite!
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Oreo Stuffed Cookies
It doesn’t get any better than Oreo Stuffed Cookies for dessert. After the first time I made these Oreo Chocolate Chip cookies they quickly became one of my favorite cookies. They are everything you want in a cookie..they are extra thick, chewy, soft, and studded with chocolate chips.
We double the size of classic homemade chocolate chip cookies and take them to another level by stuffing the center with an Oreo cookie. We also add in some Oreo pieces to the dough mixture for even more Oreo flavor.
Other popular recipes with Oreos are my Cookies and Cream Cookies, Mini Oreo Cheesecakes, and Oreo Truffles.
Why You’ll Love This Recipe
key ingredients
- All-purpose flour: Spoon and level regular all-purpose flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Sugar: We use both granulated white sugar and dark or light brown sugar.
- Cornstarch: We just add a touch of cornstarch to make these cookies extra soft and tender.
- Butter: You could use salted or unsalted butter. If you use unsalted butter, make sure to add 1/4 teaspoon of salt to the recipe. We use a whole cup butter so these are extra buttery.
- Vanilla extract: Enhances and adds a warm flavor.
- Eggs: Two large eggs at room temperature will help bind the ingredients together.
- Chocolate chips: We use mini chocolate chips so the cookies have more chocolate in each bite.
- Oreos: The star ingredient! Use any brand you love, we use regular Oreos but Trader Joe’s Joe Joe’s will work just as well. Feel free to switch up the Oreo flavor for different occasions and you can also use the Double Stuf Oreo for more of a frosting flavor.
how to make oreo stuffed cookies
Cream butter and sugars: In a large mixing bowl with an electric hand mixer or stand mixer with an paddle attachment, cream butter and sugars together until light and fluffy.
Add eggs and vanilla: Add in eggs and vanilla extract and beat again until combined.
Mix dry ingredients: In a medium separate bowl whisk together flour, cornstarch, baking powder, and baking soda.
Make chocolate chip cookie dough: Add dry ingredients to wet ingredients and mix just until combined, scrapping the sides of the bowl with a rubber spatula. Roughly chop 5 Oreos and add them to the cookie dough along with the chocolate chips.
Scoop and stuff dough balls: Spoon 1/4 cup or get a large scoop of cookie dough or use a large ice cream scoop and divide the large dough ball in half. Add an Oreo in the middle of the two dough balls then gently smash them back together and roll into a large dough ball. Repeat with remaining dough until you’ve made 15 dough balls.
Chill dough: Place the dough balls on a large baking sheet or large plate, cover with plastic wrap, and place in the refrigerator to chill for 30 minutes.
Bake cookies: Preheat oven to 350 degrees and place cookie dough balls on a parchment paper lined baking sheet, leaving 2 inches apart. There should be 6 cookies per each sheet. Bake for 11-12 minutes and then let cool for a few minutes before transferring to a cooling rack. The edges should be a light golden brown color. If you want your cookies on the gooey and doughier side, bake for 10 minutes. Enjoy!
recipe tips & variations
- Switch up the chocolate: I use mini chocolate chips but you could also use white chocolate chips, semi-sweet chocolate chips, dark chocolate chips, and chocolate chunks.
- Add coffee flavor: Add 2-4 tablespoons of espresso powder to give your cookies a coffee flavor.
- Add-ins: Add some of your favorites to the cookie dough and get creative. Some ideas are crushed candy canes (during the holidays), chopped nuts, mini marshmallow bits, graham cracker pieces, pretzel pieces, and sprinkles.
- Add sprinkles: Bake these cookies for any holiday or occasion by adding in colorful sprinkles. Add Halloween sprinkles, Christmas sprinkles, rainbow sprinkles, or any kind of sprinkles to the cookie dough and tops of cookies.
- Oreos: Use holiday themed Oreos instead of the classic Oreo cookies. Peanut Butter Oreos, Golden Oreos, Mint Oreos, Red Velvet, and Birthday Cake Oreo are fun to use as well.
- Room temperature ingredients: It’s important that your eggs and butter are at room temperature. They incorporate with the other ingredients so much better then when they are cold. This will also help your cookies stay tender and soft.
leftovers & storage
To-store: Store cookies at room temperature in an air-tight container or large ziplock bag. They will stay fresh for 3-4 days. They will still be ok to eat after, but they may start to get crumbly and stale.
To-freeze: Allow the baked cookies to cool completely. Place the cookie sheet in the freezer for 30 minutes to flash freeze or harden. Once hard, place the cookies in a large freezer bag or stack in an airtight container. Store for up to 3 months- when ready to serve, remove from the freezer to thaw until softened.
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Oreo Stuffed Cookies
Ingredients
- 1 cup salted butter softened
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour + 2 tablspoons
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 20 Oreos or chocolate sandwich cookies divided
- 1 1/2 cups mini chocolate chips
Instructions
- In a large mixing bowl with an electric hand mixer or bowl of a stand mixer with an paddle attachment, cream butter and sugars together until light and fluffy.
- Add in eggs and vanilla extract and beat again until combined.
- In a medium mixing bowl whisk together flour, cornstarch, baking powder, and baking soda.
- Add dry ingredients to wet ingredients and mix just until combined, scrapping the sides of the bowl with a rubber spatula.
- Roughly chop 5 Oreos and add them to the cookie dough along with the chocolate chips.
- Spoon 1/4 cup of cookie dough and divide the large dough ball in half. Add an Oreo in the middle of the two dough balls then gently smash them back together and roll into a large dough ball. Repeat until you've made 15 dough balls.
- Place the dough balls on a baking sheet or large plate, cover with plastic wrap, and place in the refrigerator to chill for 30 minutes.
- Preheat oven to 350 degrees and place cookie dough balls on a parchment paper lined baking sheet, leaving 2 inches apart. There should be 6 cookies per each sheet. Bake for 11-12 minutes and then let cool for a few minutes before transferring to a cooling rack. If you want your cookies on the gooey and doughier side, bake for 10 minutes. Enjoy!
Thanks for the detailed instructions, I wasn’t sure how I would stuff an Oreo in there, but you made it easy peasy!
These were such a big hit with my daughter’s party this past weekend! The look in the kids eyes when they saw oreos inside of their cookies – just precious!
The combination of a chewy, chocolate chip cookie and a whole Oreo inside is pure heaven. I couldn’t stop at just one – they are absolutely addictive!
These cookies were so decadent and delicious! My kids loved the Oreo surprise in the middle! 🙂
Whipped up a batch of these for an afternoon treat, and they did not disappoint! Easy, decadent and delicious; exactly what I needed for my sweet tooth, indeed!