The only thing that could possibly be better than a good chocolate chip cookie is one that’s been stuffed with an Oreo cookie! These Oreo Stuffed Chocolate Chip Cookies are decadent treats with the best kind of surprise inside.
Helllloooo Friday.
We’ve made it through the workweek, through long commutes and tired routines with simply not enough coffee to wake our sleep deprived minds. In my case, I’ve been grappling with shaking off the jetlag and regaining a shred of motivation after a great conference and mini vacation on the other side of the United States earlier this week, and getting back on track has been much more difficult than I thought.
You and I, we deserve a cookie. A double cookie. An Oreo Stuffed Chocolate Chip Cookie.
Make it two, please.
These cookies have been circulating the internet since the first time I ever logged on to Pinterest years ago (back when it was invite-only, anyone else remember that?).
I decided that they deserved a place on the blog with a from-scratch chocolate chip cookie recipe (no pre-made, store-bought dough here!), and so I got to work on a soft and chewy chocolate chip cookie recipe that could securely hold an Oreo Cookie. I actually ultimately modified another stuffed cookie recipe that I had on the blog (this is not my first time stuffing one dessert inside another, not even close).
After only a few modifications, here we are.
While these cookies are pretty simple (make chocolate chip cookie dough, chill it briefly so that it’s manageable, roll it around an Oreo cookie, chill briefly again, bake, done), I do have some quick and easy tips before you get started:
- Chill the dough after making it, otherwise it will likely be too sticky to manage. 15 minutes should be sufficient, but if it’s still too sticky just return it to the fridge for another 10 minutes. Don’t chill it too long, or it will be too firm to mold around your Oreos.
- Chill the dough again after you make your cookie balls. This will keep them from spreading too much in the oven. Only 15-30 minutes is needed in the freezer, but you can chill these longer. If you intend to save them to bake later (longer than 30 minutes), just be sure to wrap them in plastic wrap and store in a Ziploc bag or airtight container.
- Know which way your Oreo cookie is facing. I can’t tell you how many times I’ve baked one of these only to end up with a big vertical lump thanks to an Oreo Cookie standing on its end right in the center. As you mold the dough around each cookie, just be mindful of the direction your Oreo is facing, making a small indent or “x” on the top of each ball of dough could be a helpful reminder once you’ve rolled them.
- For pretty cookies, gently press additional chocolate chips onto the surface of each cookie after they come out of the oven. This makes them look nice and keeps the cookie dough from requiring too may chips, which can make it difficult to roll the dough around your Oreos.
I also made a short (non-YouTube) video that you can see below to show you exactly how I make these Oreo stuffed cookies.
Are these videos helpful to you? Do you prefer the short ones (like I have here) or the slightly longer YouTube ones (and can you guess which one I prefer filming!? It’s the ones where you don’t see my face — I am so uncomfortable being on camera!).
Either way, enjoy!
Full printable recipe below the video
Oreo Stuffed Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature (226g)
- ½ cup sugar (100g)
- 1 cup brown sugar tightly packed (200g)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract (5ml)
- 3 cups all-purpose flour (380g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cup semisweet chocolate chips divided (255g)
- 20 Oreo Cookies divided
Instructions
- In the bowl of a stand mixer (or in large bowl using electrical mixer), cream together butter and sugars until light and fluffy. Scrape sides of bowl.
- Add eggs and vanilla extract. Beat until well-combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet, stirring until well-combined.
- Fold in 1 cup of chocolate chips, reserve remaining ½ for later.
- Place 5 Oreo cookies in a small plastic bag and use a rolling pin or mallet to break into small pieces. Use a spatula to fold cookie bits into dough.
- Cover dough and chill in refrigerator for 15-30 minutes.
- Scoop 1 ½ Tbsp of dough, flatten between your palms, and place on top of one Oreo cookie. Wrap another 1 ½ Tbsp of dough around the bottom of the cookie and mold the dough around the cookie until it's completely covered (add more dough, if needed). Repeat with remaining Oreo cookies.
- Place dough on a wax paper lined plate and freeze for 20-30 minutes. Meanwhile, preheat oven to 375F (190C).
- Once dough has chilled and oven is preheated, place dough on parchment paper lined cookie sheet, spacing each cookie at least 2" apart, and bake on 375 for 11 minutes,
- Within 2 minutes of removing cookies from oven, gently nestle remaining chocolate chips on top of each cookie.
- Allow to cool before enjoying.
Nutrition
alli
Cook longer then recommended. Mine took at least 15 minutes.
Sam
Hi Alli! It sounds like your oven may be running cold, I would not recommend that others baking longer than indicated.
Sophia
Ooohhhh my goodness!!! Me and my family love these! My son even asked me to make these for him for his birthday instead of cake haha
Sam
I’m so glad everyone enjoyed them so much, Sophia! 🙂
Christina
I had to add another cup of flour because it was quite wet. Even after 30 mins in the fridge, it was still too wet to handle, this was after adding the 1 cup of flour. I’ve finally left it in the fridge overnight. 11 mins of bake time was not enough. I added another 3 mins. Also, I’d add another half a cup of chocolate chips in the batter as it wasn’t as chocolatey as I hoped.
Sach
Could I replace the oreo with a ferrero rocher?
Sugar Spun Run
Hi, Sach! I have a recipe for Oreo Stuffed Cookies and Reeses Stuffed Cookies, but never have tried baking a Ferrero Rocher (I love those) inside of one. It should work fine. Keep me posted on how they turn out. 🙂
Terry
These cookies looked so incredible, but I anguished over only getting 15 cookies from one batch. So I decided to scale it down, using Oreo Thins and a one Tablespoon scoop of dough for each cookie. The only changes I made to the ingredients, was less chocolate chips (only 1 cup) and a 1/4cup more flour. I used a stand mixer, so I didn’t use room temp ingredients. The cold butter and eggs allowed me to skip some refrigeration time. The dough was very easy to work with. The bake time was still most of 11 min. I ended up with 38 beautiful and delicious cookies. Thank you so much for sharing this amazing recipe. I can now die a happy woman! 😋🥰🤗
Sam
🤣 I am so glad you enjoyed them so much, Terry! 🙂
Ali
Would the Nutella dough be ok for stuffing with Oreos? Trying to figure out reason for modifications cause I really liked the Nutella cookies and i made these (remover Oreo filling and coloured it for gender reveal cookies test for a friend) and I just find the Nutella dough a bit tastier. Maybe it’s the browned butter?? Cause they seem pretty similar. It should still work right?
Sam
Hi Ali! Yes, that dough should work just fine. I agree, the Nutella dough is tastier because of the browned butter. The dough for the Oreo cookies is quite similar, just easier because it doesn’t require the butter to be browned. I bet they’ll be delicious!
Sam
How many calories are in 1 cookie?
Sugar Spun Run
Hello, Sam! This recipe yields approximately 15 cookies. Each cookie is approximately 417kcals.
Sameha majad
Possible to freeze dough then make another time in oven?
Sam
Hi Sameha! You can freeze the dough. I recommend rolling the dough out and wrapping each one individually and then storing in a freezer bag. 🙂
Josefina Wytrykusz
My cookies fell a bit flat, they spread out so it was just the big oreo sticking out in the middle. Any advice?
Sam
You may have needed a little bit more flour if they spread out really far like that. 🙂
Michelle Waldman
I have been baking for at least 25 years.. This recipe is for experienced bakers and even newbies. This recipe is informative and full of detail. The best part is that it is delicious ! Thank you #Sugarspunrun
Sugar Spun Run
I am so glad that you enjoyed the cookies, Michelle. Thanks for commenting. 🙂