Introduction
Imagine biting into a perfectly chewy chocolate chip cookie and discovering a whole Oreo cookie hidden inside. These Oreo Stuffed Chocolate Chip Cookies are the ultimate dessert mashup, combining two beloved treats into one show-stopping bake. You’ll love how the soft cookie encases the crisp cream filling for an irresistible texture contrast.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 cookies
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg (at room temperature)
- 1 large egg yolk (at room temperature)
- ½ teaspoon pure vanilla extract
- 2 cups semi-sweet chocolate chips
- 12 whole regular Oreo cookies (any style or flavor, one 4.8 ounce (135 g) package)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add the whole egg, egg yolk, and vanilla extract to the butter mixture. Beat on medium speed until fully combined and smooth.
- With the mixer on low speed, gradually add the flour mixture, mixing just until no dry streaks remain. Be careful not to overmix.
- Using a spatula, fold in the chocolate chips until evenly distributed throughout the dough.
- Scoop a heaping tablespoon of dough. Flatten it slightly in your palm and place one Oreo cookie in the center.
- Scoop another heaping tablespoon of dough, flatten it slightly, and place it on top of the Oreo. Gently press and seal the edges of the dough pieces together, ensuring the Oreo is completely enclosed.
- Place the stuffed dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 13-16 minutes, or until the edges are golden brown and the centers look just set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Chilled & Sliced: After shaping the stuffed dough balls, chill them in the freezer for 30 minutes. Slice them in half before baking to reveal the Oreo cross-section.
- Cookie Sandwich: Bake a batch of standard chocolate chip cookies from the dough (without Oreos) and use them to make ice cream sandwiches featuring an Oreo center.
- Double Stuffed: Use Double Stuf Oreos for an even creamier, more pronounced filling inside your cookie.
- Mini Treats: Use Mini Oreos and proportionally smaller scoops of dough to create bite-sized stuffed cookies.
Tips for Success
- Ensure your butter is truly softened (room temperature) to achieve a creamy texture that properly creams with the sugar.
- Don’t skip the room-temperature eggs, as they incorporate more easily into the butter mixture, preventing a greasy, separated dough.
- For a more uniform look, roll the sealed dough ball gently between your palms to smooth out any seams.
- Slightly underbaking the cookies by 1-2 minutes yields a wonderfully soft and chewy center that contrasts perfectly with the Oreo.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. To reheat, warm a cookie in the microwave for 10-15 seconds for a fresh-from-the-oven taste and texture.
FAQ
Can I use a different type of Oreo?
Absolutely! Any flavor of regular-sized Oreo will work, such as Golden Oreos, Mint, or Peanut Butter. Just ensure they are the standard size, not the “Thins” or “Mega Stuf.”
My cookie dough is very soft and hard to handle. What can I do?
This dough is quite rich. If it’s too soft to wrap around the Oreo, chill it in the refrigerator for 20-30 minutes before assembling the cookies.
Can I make the dough ahead of time?
Yes, you can prepare the stuffed dough balls, place them on a baking sheet, and freeze them solid. Once frozen, transfer them to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the bake time.
Why is room-temperature butter and eggs important?
Room-temperature ingredients emulsify better, creating a smooth, homogenous dough that bakes evenly and yields a better texture. Cold ingredients can cause the dough to separate or be difficult to mix properly.
Can I use milk chocolate chips instead?
Yes, you can substitute the semi-sweet chocolate chips with milk chocolate chips for a sweeter cookie.
How do I prevent my cookies from spreading too flat?
Make sure your butter is softened but not melted, and ensure you’ve measured your flour correctly (spooned and leveled, not scooped). Chilling the assembled dough balls for 20 minutes before baking also helps control spread.