Oreo Stuffed Chocolate Chip Cookies

Introduction

You’re about to bake a cookie that takes dessert to the next level. These aren’t just chocolate chip cookies—they’re a double treat, with a whole, perfect Oreo hidden inside every one. The result is a gooey, crunchy, and utterly irresistible masterpiece that everyone will love.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

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). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl using a hand mixer or stand mixer, cream 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. Mix on medium speed until fully combined and smooth.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Be careful not to overmix.
Using a spatula, fold the semi-sweet chocolate chips into the cookie dough until they are evenly distributed.
Scoop out a heaping tablespoon of dough. Flatten it in your palm, place one whole Oreo cookie in the center, and wrap the dough around it, sealing it completely. Gently roll the dough ball in your hands to smooth it. Repeat with the remaining dough and Oreos.
Place the dough balls about 3 inches apart on the prepared baking sheets. You should get about 6 cookies per sheet.
Bake for 15-16 minutes, or until the edges are golden brown and the centers look just set.
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Variations

Mini Oreos: Use 3-4 Mini Oreos instead of one regular one for a more distributed cookie-and-cream texture.
Stuffed Sundae: Serve a slightly warm cookie on top of a scoop of vanilla ice cream for an epic sundae.
Cookie Sandwich: Once cooled, use extra softened ice cream to sandwich two cookies together for an over-the-top ice cream sandwich.
Salted Edge: Before baking, gently roll each dough ball in a light sprinkle of coarse sea salt for a sweet-and-salty finish.

Tips for Success

Make sure your butter is softened, not melted, to achieve the perfect chewy-yet-crisp texture.
Room temperature eggs incorporate better into the batter, creating a smoother dough.
Don’t overbake! The cookies will continue to set as they cool on the hot baking sheet.
Use a cookie scoop to ensure uniform dough amounts for evenly sized and baked cookies.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked and cooled cookies in a freezer bag for up to 3 months. To reheat and restore the gooey texture, microwave a cookie for 10-15 seconds or warm it in a 300°F oven for 5 minutes.

FAQ

Can I use cold butter?

No, softened butter is essential for creaming properly with the sugar and achieving the right cookie texture.

My dough seems dry and crumbly. What happened?

You may have over-measured the flour. Next time, fluff your flour with a spoon before spooning it into the measuring cup and leveling it off. You can also try adding one extra tablespoon of softened butter to the current dough and mixing.

Can I use a different type of Oreo?

Yes! The recipe specifies any style or flavor, so feel free to use Double Stuf, Golden, Mint, or any other favorite.

Why is it important to let the cookies cool on the baking sheet?

This allows them to finish setting without falling apart and makes them easier to transfer.

Can I make the dough ahead of time?

Yes, you can wrap the stuffed, unbaked dough balls tightly and refrigerate for up to 2 days. Let them sit at room temperature for 20 minutes before baking.

How do I know when the cookies are done?

The edges will be a light golden brown, and the centers will look puffed and just set, not wet or shiny.