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 (226 g) unsalted butter softened to room temperature
- ½ cup (100 g) sugar
- 1 cup (200 g) brown sugar tightly packed
- 2 large eggs room temperature
- 1 teaspoon (5 ml) vanilla extract
- 3 cups (380 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cup (255 g) semisweet chocolate chips divided
- 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.1 cup (226 g) unsalted butter, ½ cup (100 g) sugar, 1 cup (200 g) brown sugar tightly packed
- Add eggs and vanilla extract. Beat until well-combined.2 large eggs, 1 teaspoon (5 ml) vanilla extract
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.3 cups (380 g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- Gradually add dry ingredients to wet, stirring until well-combined.
- Fold in 1 cup of chocolate chips, reserve remaining ½ for later.1 ½ cup (255 g) semisweet chocolate chips
- 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.20 Oreo Cookies
- 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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Hayley
OMG. I can confidently say I will never be baking another recipe if it wasn’t made by sugar spun run. Every recipe is consistently amazing!! These were perfectly chewy with a great balance of sweet and salty, and they didn’t flatten too much in the oven. I froze the cookies a few days in advance so they took closer to 13-14 minutes straight out of the freezer. Definitely recommend!
Sam
Thank you so much, Hayley! I am so glad you enjoyed them so much! 🙂
Louise
Made these cookies today! Although my dough is a little bit runny compared to the video but it came out great and super tasty. Thanks for the recipe!
Sam
I am so glad you enjoyed them so much, Louise! If your dough was a little runny, you may have needed to add a touch more flour. 🙂
M. Cash
These cookies came out awesome! Follow the recipe and they’ll come out perfect. I had fun making them. I just had to cook a little longer. SO GOOD!!
Sam
I am so glad you enjoyed the cookies so much! 🙂
Lyndzee
Hi,
I really love this recipe and I’m planing to bake this really soon. For the parchment paper did you put any butter spray or oils for the cookies not to stick or no? If so, what do you recommend for your cookies not to stick to the baking pan. This is my first time cooking.
Thank you.
Sam
Hi Lyndzee! Nope just plain parchment paper. If you don’t have parchment you can bake the cookies directly on an ungreased baking sheet, though. I just prefer the parchment because it makes cleanup easier.
Lyndzee
I’ll do this for sure. Thank you.
Bella
Hi Sam! I’ve been using your recipes for quite some time now and I have to say I am never disappointed. These Oreo stuffed chocolate chip cookies are my absolute favorite!!! Do you think I could use this same recipe and stuff the cookie with Nutella instead (while omitting the Oreo crumb in the batter of course)?
Sugar Spun Run
I am so glad that you have enjoyed this recipe, Bella! I actually have created a Nutella Stuffed Cookie recipe that I think you will love! 🙂
Sophie
Is there any way I can make more than 15 cookies without doubling the recipie?
Sugar Spun Run
Hi, Sophie! The cookie dough needs to cover the Oreo, this recipe is makes enough to cover 15. To get more cookies out of the batter, you will need to use smaller Oreos or cut the Oreo in half. Keep in mind that when you adjust the cookie size, the bake time will also be different than what is listed. I hope that helps! 🙂
Alyssa C.
I Just made these cookies for Mother’s Day! And realized afterward they would probably be much better warmed 🤦🏽♀️ Is there a way you would reccomend me Preserving them and reheating/warming them Tomorrow? Thanks xx
Sam
Hi Alyssa! You can just store them at room temperature in an air tight container. To reheat them I just pop them in the microwave for a few seconds. 🙂
Rebecca
I just made these today too I had leave them in a little longer I was able to make 16 cookies out of them. Now to eat them after dinner
Nicholas Lee
The dough looked amazing but then I cooked them they were huge and definitely didn’t cook in 11 minutes, so I’m went 15. I froze the second batch for more than 20 minutes maybe that’ll make them look the se but how does everyone get em to cook in 11 mins!!
Sugar Spun Run
Thanks for trying my recipe, Nicholas! Your cookies may have just needed more time due to the amount of dough covering the oreo inside. Despite them taking longer to bake, I hope that they were worth the wait and that you enjoyed them. Thanks for commenting. 🙂
Lisa P
Oh. My. God. Since we are in a pandemic it almost requires you to be extra and these are INSANE! So freaking good. I did exactly 11 minutes and they were perfect!
Sugar Spun Run
I am so glad that you enjoyed the cookies, Lisa! Thank you for trying my recipe. I am so happy that they turned out perfectly for you! 🙂
Adea llapashtica
havent tried them yet but thankyou for putting the measurments in grams as well as cups im from the uk and everything is measured in cups and alot of recipes i find that are from the US are only in cups which is very frustrating!
Sugar Spun Run
I am glad that you find it helpful. Enjoy! 🙂
Camron
How big are the cookies normally?
Sugar Spun Run
Hi, Camron! They are approximately 3″- 3.5″ in diameter! 🙂
Camron
Okay! Thank you so much Sam! 🙂
Kate
Yummy! Whole family loved them!
Sugar Spun Run
I am so glad that everyone enjoyed the cookies, Kate! Thanks for commenting. 🙂
Wilma
Great recept! Haha needed to use translate though at some point, but 225 gram chockolate? Used 150 gram chockolate (knappar/ and it was well enough. They get quite big though😂// small sweden
Sam
I am so glad you enjoyed the cookies, Wilma! 🙂
Kerry
My husband and I made these cookies for all of our family members this past Christmas, and everyone raved about them!! Best edible gift ever. Thanks!
Sam
I am so glad everyone enjoyed them, Kerry! 🙂
Emma
super delicious! definitely wrap the oreos even if you think it will melt down to cover them. would do 2 and 3/4 cup flour next time. baked 375 for 12 minutes.
Celia
My dough was runny 😥
Sugar Spun Run
Did you make any substitutions, Celia? If not, you may have not added enough flour. I would add a little more (little at a time) until you get more solid consistency. I hope that helps!
Amanda
I love any video you produce, Sam, and you definitely put the hard work and creativity into all of your recipes. I say do whatever video format makes you most comfortable–they are all great to watch, but I can’t believe someone as photogenic as you is camera-shy! If I looked as pretty as you, I would put my face on a website too.