Get ready for the ultimate cookie experience! These babies are unlike any cookie I’ve tried before. They’re soft and chewy chocolate chip cookies stuffed with entire Oreos. All you need is a glass of milk and you’re set.
I love this Oreo stuffed chocolate chip cookie recipe because the chocolate chip cookie dough is made with brown sugar, which gives them a caramel flavor and makes them extra soft and gooey, yet the edges are still slightly crisp. And when you break them out, there’s a surprise Oreo cookie inside. What could be better? Oreos are a true weakness of mine – in fact, my mini Oreo cheesecakes have an entire Oreo as the crust!
How to make Oreo stuffed chocolate chip cookies
Here’s how to make these cookies absolutely perfect. This recipe makes about 15 cookies, so this is how many Oreos you’ll need.
- Sift together the dry ingredients. Including flour, baking soda, and salt.
- Cream butter and sugar together. In a stand mixer fitted with the paddle attachment, beat butter and sugars together for 3 minutes until light and fluffy.
- Add the eggs and vanilla. Add each egg one at time, being sure to incorporate everything together before adding the next ingredients. I recommend using a rubber spatula to scrape down the sides of the bowl to help emulsify everything. Then mix in the vanilla extract.
- Add the dry ingredients. Add the dry ingredients and beat on low speed just until combined. Don’t overmix.
- Mix in chocolate chips. Do this on low speed or by hand.
- Chill. Chill the cookie dough for 30 minutes in the fridge to keep your cookies from spreading too much while baking.
- Stuff with Oreos. Pick up an Oreo and place about 1.5 tablespoons of dough on top of it. Scoop another 1.5 tablespoons and press it on the bottom of the Oreo and use your hands to seal the Oreo inside the cookie dough. Roll the cookie your hands to smooth it. Repeat.
- Bake. Bake the cookies on a parchment-lined sheet pan for 9-12 minutes at 350°F/175°C degrees just until the edges start to appear golden. Allow to cool.
Baking tip: I like my cookies on the raw side so they are extra soft. If they are baked for too long, they become dry, so watch them. You’ll know when they’re done when the edges start to brown and the top doesn’t look raw anymore.
Tips for making Oreo stuffed chocolate chip cookies
-Don’t overmix your cookie dough. To keep these cookies extra soft and chewy, don’t overmix the dough. Simply combine the ingredients until everything is incorporated.
-Chill the cookie dough before shaping. I highly recommend chilling the cookie dough before shaping it around the Oreos. This will keep the Oreo inside the cookie as it bakes, and keep the cookies from spreading too much.
-If your cookie dough gets warm after you’ve stuffed the Oreos inside, you can place your sheet pan directly in the refrigerator before baking to make sure the cookies go in the oven cold.
More of my favorite chocolate chip cookie recipes
- Small Batch Chocolate Chip Cookies: For those late night cookie cravings.
- Soft and Chewy Chocolate Chip Cookies: This is my go-to recipe for perfectly chewy, amazing chocolate chip cookies.
- Peanut Butter Chocolate Chip Cookies: Made with creamy peanut butter and loads of chocolate chips.
- Tahini Chocolate Chip Cookies: Nutty tahini adds another layer of flavor to these chewy, ultra moist cookies.
- Red Velvet Chocolate Chip Cookies: With a hint of cocoa powder and beautiful red color.
Oreo Stuffed Chocolate Chip Cookies
- 2 ¼ cups (310g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs , room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (170g) chocolate chips
- about 15 Oreo cookies
Preheat oven to 350°F/175°C degrees. Line pans with parchment paper (if you decide to chill your cookie dough, do this step later, when you are ready to bake the cookies).
In a large bowl sift together the flour, baking soda and salt. In a stand mixer fitted with the paddle attachment, beat butter and sugars for 3 minutes. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla extract. Add the dry ingredients and beat on low speed just until combined, or mix by hand with a wooden spoon. Don’t overmix – mix just until combined. Fold in chocolate chips.
At this point I like to chill the dough in the refrigerator for at least 30 minutes or overnight. This will help your cookies stay thick and spread less while baking. But this step is optional.
Using a 1.5-tablespoon (size) ice-cream scoop (or use a heaping tablespoon instead), take one scoop of cookie dough and place on top of an oreo cookie. Take another scoop of dough and place on bottom of the oreo. Press the edges of both sides until sealed together and cover the oreo cookie. Place cookies on prepared baking sheet and bake cookies for about 9-12 minutes, just until they begin to brown at the edges. Leave to cool for 10 minutes and then, transfer to a wire rack to cool completely.
-Store cookies in an airtight container for up to 3 days.
-Cookies can be frozen for up to a month.