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These Oreo stuffed chocolate chip cookies are every cookie lover's dream! They're soft, chewy and so easy to make! There's no dough chilling and they’re ready in just 25 minutes!
Is there anything better than a homemade chocolate chip cookie? I’m here to tell you that there actually is one thing: a chocolate chip cookie stuffed with an Oreo!
These Oreo stuffed cookies are so easy to make, and I love the little surprise Oreo inside. Double the cookie, double the fun!
These Oreo stuffed chocolate chip cookies are based on my popular dairy free chocolate chip cookie recipe. This recipe is just as simple and delicious!
Why You'll Love These Oreo Stuffed Chocolate Chip Cookies
- This is the perfect recipe for Oreo lovers!
- I’m using simple pantry ingredients that I bet you already have in your kitchen.
- You can easily make these cookies dairy free, so it’s the perfect recipe if you have food allergies.
- This is a no chill recipe, so they’re ready in just 25 minutes.
- Flour: I’m using all purpose flour here, but if you’re gluten free you can use gluten free all purpose 1-1 baking flour.
- Oreos: if you’re dairy free, you can use regular oreos since they’re vegan! If you’re gluten free make sure to use gluten free oreos.
- Butter: feel free to use regular butter or vegan butter.
- Light Brown Sugar: I recommend using light brown sugar, but if you only have dark brown sugar in your pantry you can use that instead!
- Chocolate Chips: you can use semi sweet, dark chocolate or white chocolate chips!
Step by Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Preheat your oven to 350°Fahrenheit and line 2 baking sheets with parchment paper.
Step 2: In a medium bowl, combine the flour, baking soda and salt. Set aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the butter with the granulated sugar and light brown sugar. Mix until light and fluffy.
Step 4: Add in the egg and vanilla extract and beat until just combined.
Step 5: Add in the dry ingredients and mix until a dough forms, then stir in the chocolate chips. Be careful not to over-mix!
Step 7: Press an Oreo cookie on top of each cookie dough ball, then cover with another 1.5 tablespoon of cookie dough. Seal the edges and add a few more chocolate chips on top.
Step 8: Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They should look a little under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
FAQs and Expert Tips
These cookies should be soft and chewy, definitely not dry! You may have added too much flour, over-mixed the cookie dough, or over-baked them!
Make sure to stop mixing as soon as a dough forms, and take the baked cookies out of the oven while the middles are still slightly under-baked.
Nope! I’ve created this recipe so you can go straight from the bowl to the oven - no chilling necessary!
Unlike sugar cookies, chocolate chip cookies use both white sugar and light brown sugar! The light brown sugar is going to make your cookies extra chewy, so I don’t recommend swapping it out for more white sugar.
- I always recommend using a kitchen scale to weigh your ingredients! It is so easy to add too much flour, which will give you dry and crumbly cookies. If you aren’t using a kitchen scale, make sure to use the scoop and level method to measure out the flour.
- I’m using regular Oreos here, but feel free to swap it out for fun Oreo flavors like red velvet, golden Oreos or peanut butter!
- Get that bakery look by adding some extra chocolate chips on top of each cookie dough ball before baking.
- It’s always better to under-bake your cookies than over-bake them! They will continue baking on the baking sheet when you take them out of the oven, giving you a soft and chewy cookie.
Storage and Freezing Instructions
Once cooled, store the oreo stuffed chocolate chip cookies in an airtight container at room temperature for up to 5-6 days.
To freeze, place the baked cookies in a freezer safe bag for up to 2 months. Let them thaw completely before enjoying.
More Oreo Recipes You'll Love
Oreo Stuffed Chocolate Chip Cookies
- Standing or handheld mixer
- ¾ cup butter, softened (regular or dairy free)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- 2 cup + 2 tbsp all-purpose flour
- ⅓-⅔ cup chocolate chips or chopped chocolate (I use semisweet)
- 13 Oreo cookies
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the dry ingredients until a dough forms. Stir in the chocolate chips and mix until just combined.
- Gently press an Oreo cookie into each ball of dough, then cover with another 1-1.5 Tablespoons of dough to seal the edges. Add a few more chocolate chips on top of the dough if desired.
- Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They should look a little under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.