Hey, Cookie Lovers! Meet Your New Favorite Treat
Picture this: You bite into a warm, buttery chocolate chip cookie—crispy at the edges, gloriously gooey in the center—when suddenly… crunch. A creamy Oreo center winks back at you like a delicious secret. That’s the magic of Oreo Stuffed Chocolate Chip Cookies, friends! I’m Chef Emily, and if your inner child just did a happy dance, we’re already kitchen soulmates. 🍪✨
These aren’t just cookies; they’re edible nostalgia with a surprise party inside. Perfect for potlucks, cheering up a friend, or when your sweet tooth demands something EPIC. I tested this recipe 11 times (my taste-testers weren’t complaining!) to nail that perfect thick-and-chewy texture hugging every Oreo snugly. No fancy skills needed—just a love for chocolate and a little mischief. Ready to make your oven the happiest place on earth? Let’s bake some joy!
How a Midnight Snack Inspired These Cookies
Confession time: This recipe was born during a 2 a.m. fridge raid. Back in culinary school, my roommate Jess and I survived finals week on coffee and Oreos dipped in peanut butter (don’t knock it ’til you try it!). One bleary-eyed night, I absentmindedly sandwiched an Oreo between two raw cookie dough balls. Jess took one bite and yelled, “EMILY. THIS IS IT.”
We baked them immediately, giggling like kids while flour dusted our pajamas. That batch? A hot mess—cookies split, Oreos peeked out like shy turtles. But that ooey-gooey, crunchy-creamy bite? Pure genius. Now, years later, I still make these when friends need cheering. They’re my edible hug—a reminder that life’s sweetest moments often start with a little chaos and a whole lot of chocolate.
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Oreo Stuffed Chocolate Chip Cookies
- Total Time: 35 minutes
Description
These cookies are a sweet childhood dream come true—classic chocolate chip cookies wrapped around a whole Oreo. Soft, buttery dough with gooey centers and melty chocolate chips make every bite unforgettable. Perfect for parties, gifts, or indulging your inner kid.
Ingredients
1 cup (226 g) unsalted butter, softened
½ cup (100 g) sugar
1 cup (200 g) brown sugar, packed
2 large eggs, room temperature
1 tsp vanilla extract
3 cups (380 g) all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1½ cups (255 g) semisweet chocolate chips, divided
20 Oreo cookies
Instructions
Preheat Oven: Set to 350°F (175°C). Line baking sheets with parchment paper.
Make Dough: Cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In a separate bowl, whisk flour, cornstarch, baking soda, baking powder, and salt. Gradually mix into wet ingredients. Stir in 1¼ cups of chocolate chips.
Shape Cookies: Scoop 2 tbsp dough, flatten into a disc. Place an Oreo in the center, top with another disc, and seal edges. Repeat.
Top & Bake: Place on baking sheet, spacing apart. Press a few extra chips on top. Bake 12–14 minutes until golden at edges.
Cool: Let cool on pan for 5 minutes, then transfer to wire rack.
Notes
Thick, rich, and with an Oreo heart—these cookies are the ultimate treat for every chocolate chip lover!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 370 per serving
- Sugar: 26g per serving
- Fat: 19g per serving
- Carbohydrates: 40g per serving
- Protein: 4g per serving
Gather Your Cookie Crew: Ingredients & Why They Matter
Every ingredient here plays a hero role! Pro tip: Use room-temperature eggs and butter—they blend smoother than a Taylor Swift breakup song.
- 1 cup (226 g) unsalted butter, softened → Your flavor foundation! Unsalted lets you control salt levels. Swap with salted butter but skip the added ½ tsp salt later.
- ½ cup (100 g) sugar + 1 cup (200 g) packed brown sugar → White sugar crisps edges; brown sugar (use dark for extra molasses depth!) keeps centers moist. No brown sugar? Use all white sugar + 1 tbsp maple syrup.
- 2 large eggs, room temp → They bind everything! Cold eggs make dough stiff. In a hurry? Place eggs in warm water for 5 mins.
- 1 tsp vanilla extract → Flavor booster! Try almond extract for a fun twist.
- 3 cups (380 g) all-purpose flour → Spoon flour into measuring cups—don’t scoop! Packed flour = tough cookies. Gluten-free? Use 1:1 GF flour blend.
- 2 tsp cornstarch → My chewy-secret weapon! It softens gluten, giving that bakery-style texture.
- 1 tsp each baking soda & baking powder → Soda spreads cookies; powder lifts them. Check expiration dates—old leaveners = flat cookies.
- ½ tsp salt → Balances sweetness. Use flaky sea salt for a gourmet finish.
- 1½ cups (255 g) semisweet chocolate chips → Divided? Reserve ¼ cup for pressing on top—pretty cookies = happy cookies! Milk chocolate chips work too.
- 20 Oreos → Classic or go wild! Mint, peanut butter, or golden Oreos rock here. Double Stuf? YES PLEASE.
Let’s Get Baking: Step-by-Step Fun
Channel your inner cookie artist! I’ve added my favorite hacks—learned from many “oops” moments.
- Preheat Oven to 350°F (175°C) → Line baking sheets with parchment paper. Why? No sticking, easy cleanup, and even browning. Silicone mats work too!
- Cream Butter & Sugars → Beat 3-4 minutes until fluffy and pale. Chef’s tip: Scrape bowl sides! Unmixed butter = uneven cookies.
- Add Eggs & Vanilla → Beat just until combined. Overbeating eggs = cakey cookies (no thanks!).
- Whisk Dry Ingredients → In a separate bowl, mix flour, cornstarch, baking soda, baking powder, and salt. Why whisk? No one wants a baking soda lump surprise!
- Combine Wet & Dry → Gradually add dry mix to wet. Mix on low until just blended. Overmixing = tough cookies. Fold in 1¼ cups chocolate chips.
- Shape Cookie Bombs → Scoop 2 tbsp dough (I use a #30 cookie scoop!). Flatten into a disc in your palm. Place Oreo on top, then top with another dough disc. Pinch edges to seal—really seal! Oreos escaping? Wet fingertips to smooth cracks.
- Bake & Garnish → Place cookies 3” apart (they spread!). Press reserved chocolate chips on top. Bake 12-14 minutes. Perfect timing: Edges golden, centers soft—they firm up while cooling!
- Cool → Rest on baking sheet 5 minutes (they’re still baking inside!). Transfer to wire rack. Patience test: Wait 10 mins before devouring… if you can!
Serving These Sweet Surprises
Warm cookies = maximum joy! Pile them high on a rustic board with cold milk shots for dunking. For next-level indulgence, sandwich a scoop of vanilla ice cream between two cookies—it’s a cookie-ception! Gift them in mason jars tied with twine (add a “Handle With Care… or Devour Immediately” tag). Pro tip: Reheat leftovers 8 seconds in the microwave for fresh-baked vibes!
Shake It Up: Delicious Twists
Customize these beauties like a playlist!
- Peanut Butter Passion → Use Reese’s-stuffed Oreos + swap ½ cup chocolate chips for peanut butter chips.
- Salty-Sweet Swagger → Press flaky sea salt on pre-baked cookies. Use dark chocolate chips for contrast.
- Mint Chocolate Magic → Mint Oreos + add ½ tsp peppermint extract to dough. Top with white chocolate chips.
- Gluten-Free Joy → GF flour blend + gluten-free Oreo dupes (check labels!).
- Birthday Party Mode → Golden Oreos + rainbow sprinkles in the dough!
Emily’s Extra Crumbles of Wisdom
True story: My first batch looked like cookie asteroids—Oreos bursting out everywhere! I learned the hard way: SEAL THOSE EDGES like you’re zipping a winter coat. Now, I keep a small bowl of water nearby for finger-dipping to patch cracks. Over time, I added cornstarch for chewiness and reduced baking soda to prevent overspreading. These cookies also freeze like champs! Shape dough bombs, freeze on a tray, then bag for up to 3 months. Bake straight from frozen—just add 2 extra minutes. P.S. If your cookies spread too much? Your butter was probably too warm. Chill dough 15 minutes next time!
FAQs: Solving Cookie Emergencies
Q: Can I use store-bought dough?
A> Technically yes, but homemade tastes WAY better! Store-bought dough is softer, so freeze Oreos first, and work fast. Expect more spreading—chill shaped cookies 10 mins before baking.
Q: Why did my Oreos peek out?
A> Two culprits: 1) Dough discs were too small—use a full 2 tbsp per layer. 2) Edges weren’t sealed tight. Use wet fingers to crimp gaps, or roll dough balls and press Oreo into the center, encasing it completely.
Q: Can I make these ahead?
A> Absolutely! Dough keeps refrigerated 3 days (flavor deepens!). Shape before chilling—cold dough cracks less. Or freeze unbaked cookies for impromptu cravings!
Q: Cookies too flat?
A> Butter was likely over-softened. Next time: 1) Chill dough 20 mins pre-baking. 2) Check oven temp with a thermometer—low temps cause spreading. 3) Try a higher-protein flour like bread flour for lift.
Nutritional Info (Per Cookie, 20 Servings)
Calories: ~370 | Carbs: 40g | Fat: 19g | Sugar: 26g | Protein: 4g
Note: For lighter options, try variations with sugar substitutes or gluten-free flour—but hey, these are celebration cookies! Enjoy mindfully.
Oreo Stuffed Chocolate Chip Cookies
Final Thoughts: Cookies with a Surprise and a Smile
Let’s be real—Oreo Stuffed Chocolate Chip Cookies aren’t just baked goods, they’re pure happiness in dough form. Each bite is a love letter to your inner child and a wink to your grown-up sweet tooth. From that first gooey center reveal to the buttery, chocolatey crumb, these cookies turn everyday moments into little celebrations.
What makes them truly magical? They’re fun. From stuffing to sealing to the dramatic “cookie reveal” when you break one open, it’s edible theater with a standing ovation of flavor. Whether you’re cheering someone up, hosting a bake sale, or just battling a Monday mood, these cookies rise to the occasion—literally and emotionally.
So seal those edges with love, don’t fear a little mess, and always—always—save one for yourself before they vanish. Because if joy had a flavor, it would taste just like this.
Bake bold. Stuff generously. And never skip the cookie happy dance.
– Chef Emily 🍪💛
