Let’s talk about one of the most decadent, over-the-top, ridiculously satisfying desserts you’ll ever bake: Oreo Stuffed Chocolate Chip Cookies. Imagine a soft, chewy, golden-brown chocolate chip cookie, already dreamy on its own—now picture biting into it and hitting a whole Oreo cookie in the middle. It’s like two of your favorite childhood treats had a glorious baby. These cookies are thick, gooey, sweet, crunchy, and totally irresistible.
This is the kind of recipe that turns heads at bake sales, birthday parties, and game nights. People take one bite and immediately ask, “What is IN this cookie?” I first made these on a whim for a friend’s birthday after seeing a photo online, and now they’re my go-to when I want to bring something a little outrageous to a gathering. They’re fun to make, super fun to eat, and always the first thing gone on the dessert table.
You don’t need any fancy equipment or ingredients—just your favorite chocolate chip cookie dough and a package of Oreos. Let’s do this.
Why You’ll Love This Recipe
- Over-the-top delicious – It’s two desserts in one. What’s not to love?
- Easy to make – No mixer required, and just basic pantry ingredients.
- Crowd-pleaser – These cookies are always the first to disappear at parties.
- Fun to make with kids – Stuffing the cookies is like a little edible craft project.
- Make-ahead friendly – Dough freezes beautifully for baking later.
- Customizable – Try different Oreo flavors or add-ins to mix things up.
- Thick, gooey, bakery-style – These are not your average cookies.
Ingredients You’ll Need
Here’s what goes into these epic Oreo-stuffed cookies:
- 1 cup (2 sticks) unsalted butter, softened
(Soft, not melted. This makes your cookies soft and chewy.) - 3/4 cup brown sugar
(Adds that rich, caramel-like flavor.) - 1/2 cup granulated sugar
(For sweetness and a nice balanced texture.) - 2 large eggs
(Bind the dough and add moisture.) - 1 tablespoon vanilla extract
(Yep, a whole tablespoon—it gives that classic cookie flavor.) - 2 1/2 cups all-purpose flour
(The base of your dough.) - 1 teaspoon baking soda
(Gives lift and helps the cookies spread just right.) - 1/2 teaspoon salt
(Don’t skip this—it balances the sweetness.) - 2 cups semi-sweet chocolate chips
(Or mix it up with dark or milk chocolate.) - 20 Oreo cookies
(Classic Oreos are great, but feel free to get creative with flavors.)
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat—this will help the cookies bake evenly and prevent sticking.
Step 2: Make your cookie dough
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. You can use a hand mixer, stand mixer, or a good old wooden spoon and elbow grease.
Add the eggs and vanilla, and mix until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing until just combined.
Fold in the chocolate chips. Try not to eat too much of the dough at this stage—it’s tempting!
Step 3: Stuff the cookies
Scoop about 2 tablespoons of dough and flatten it slightly in your hand. Place an Oreo on top, then scoop another tablespoon or two of dough and press it on top of the Oreo. Gently seal the edges all the way around so the Oreo is completely enclosed in dough.
Tip: If your dough is sticky, chill it for 15–20 minutes before stuffing. It’ll make handling much easier.
Step 4: Bake
Place the stuffed cookie dough balls on your baking sheet, leaving about 2–3 inches of space between them (these cookies are big!). Bake for 13–15 minutes, or until the edges are golden and the centers look just set.
They’ll continue to cook a bit as they cool, so don’t overbake.
Step 5: Cool (if you can wait)
Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack. Or just dig in while they’re warm and gooey—the choice is yours.
Helpful Tips
Chill the dough
If you have time, chilling the dough for 30–60 minutes before baking helps the cookies hold their shape and enhances the flavor. It also makes it easier to stuff them with Oreos.
Use different Oreo flavors
Try mint, peanut butter, golden, or even birthday cake Oreos for fun twists. Every flavor adds something new to the cookie experience.
Make mini versions
Use mini Oreos and smaller scoops of dough for bite-sized versions of these cookies. Great for parties or portion control (in theory).
Freeze for later
Stuff the cookies, then freeze them unbaked on a tray. Once solid, transfer to a zip-top bag and bake straight from frozen—just add 1–2 extra minutes to the baking time.
Add-ins and variations
Mix in crushed pretzels, toffee bits, or a sprinkle of flaky sea salt on top before baking to take these to the next level.
Frequently Asked Questions (FAQs)
Can I use store-bought cookie dough?
Totally. If you’re in a rush, store-bought dough will work—just make sure it’s soft enough to mold around the Oreo.
Can I make these gluten-free?
Yes. Use a 1:1 gluten-free flour blend and gluten-free sandwich cookies. The texture may vary slightly, but they’ll still taste amazing.
Do I need to chill the dough?
It’s optional, but chilling helps control spread and intensifies flavor. If your kitchen is warm or your dough is very soft, a quick chill is a good idea.
How long do they last?
Store in an airtight container at room temperature for up to 4 days. You can also freeze baked cookies for longer storage—just rewarm in the microwave or oven before serving.
Can I use double-stuffed Oreos?
You can, but the cookie will be extra thick and may spread differently. If using double-stuffed, make sure to fully seal the dough so the cream doesn’t leak out.
Oreo Stuffed Chocolate Chip Cookies are a total showstopper. They’re fun to make, even more fun to eat, and guaranteed to put a smile on anyone’s face. I make these for birthdays, potlucks, or just when I want to surprise friends with something outrageous. They’re over-the-top in the best way and taste like pure nostalgia wrapped in a chewy, chocolatey hug.
Give this recipe a try and let me know what you think—especially if you try a fun Oreo flavor combo. I have a feeling this might become one of your go-to treats too.
Oreo Stuffed Chocolate Chip Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
- 12 Oreo cookies
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the dough: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture until fully combined.
- Fold in chocolate chips: Stir in the chocolate chips until evenly distributed.
- Stuff the cookies: Take a scoop of cookie dough (about 2 tablespoons), flatten it, and place an Oreo on top. Take another scoop of dough, flatten it, and cover the Oreo. Press edges together and roll gently to seal and form a ball.
- Bake: Place on the prepared baking sheet, leaving space between each. Bake for 11–13 minutes, or until golden brown around the edges but soft in the center.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chill the dough for 20–30 minutes if it’s too soft to handle.
- Try with different Oreo flavors for a fun twist (mint, peanut butter, etc.).
- Store leftovers in an airtight container for up to 5 days.
