Oreo Stuffed Chocolate Chip Cookies
This post may contain affiliate links. Please read my disclosure policy.
These Oreo Stuffed Chocolate Chip Cookies are thick, decadent and incredibly delicious. They’re perfect for any occasion!
If you liked my Oreo Chocolate Chip Cookies then you’re going to LOVE these Oreo Stuffed Chocolate Chip Cookies! They’re made with a classic chocolate chip cookie base and stuffed with an ENTIRE Oreo. They’re perfect for any party or holiday and you can even switch out the Oreo for any flavor you want!
If you love Oreos, try my Oreo Donuts, Oreo Cinnamon Rolls or Oreo Brownie Cookies!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda – helps the cookies spread. Do not use baking powder!
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Oreos – I used the classic Oreos in these cookies but you can use any Oreo variation you want!
How To Make Oreo Stuffed Chocolate Chip Cookies
1. In a small bowl combine all-purpose flour, baking soda and salt.
2. Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
3. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
5. Using a 3 tablespoon cookie scoop, scoop dough and wrap around an Oreo cookie then place onto lined baking sheets. If desired press extra chocolate chips onto the tops of each cookie dough ball. If your dough is too warm, you can place it in the fridge for a few minutes to make it easier to handle.
6. Bake cookies at 375°F for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Oreo Stuffed Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Oreo Stuffed Chocolate Chip Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Press extra chocolate chips pieces on top of scooped dough before baking to make them look pretty.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet.
- Try using different switching out the classic Oreos for another flavor!
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Oreo Stuffed Chocolate Chip Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 330 g (2 3/4 cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) brown sugar
- 150 g (3/4 cup) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 255 g (1 1/2 cups) chocolate chips
- 24 Oreo cookies
- extra chocolate chips for topping optional
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl combine all-purpose flour, baking soda and salt.
- Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
- Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
- Using a 3 tablespoon cookie scoop, scoop dough and wrap around an Oreo cookie then place onto lined baking sheets. If desired press extra chocolate chips onto the tops of each cookie dough ball. If your dough is too warm, you can place it in the fridge for a few minutes to make it easier to handle.
- Bake cookies for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store Oreo Stuffed Chocolate Chip Cookies in an airtight container for up to 5 days at room temperature.
