Oreo Stuffed Chocolate Chip Cookies
This post contains affiliate links. Read the full disclosure here.
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!
This recipe is based on my popular dairy free chocolate chip cookie recipe, so it’s 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.
Ingredients Needed
- 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
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 6: Use a medium cookie scoop or a spoon to scoop out 1.5 tablespoons of cookie dough and place on the baking sheet, keeping them 3-4 inches apart.
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!
Expert Tips
- 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 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
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Oreo Stuffed Chocolate Chip Cookies
Ingredients
- ¾ cup (158 g) butter, softened , (regular or dairy free)
- ½ cup (100 g) granulated sugar
- ½ cup (105 g) light brown sugar
- 1 egg
- 1 tbsp vanilla extract
- ¾ tsp salt
- ¾ tsp baking soda
- 2 cup + 2 tbsp (268 g) all-purpose flour
- ⅓-⅔ cup chocolate chips or chopped chocolate, (I use semisweet)
- 13 Oreo cookies
Instructions
- 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.
- Use a medium cookie scoop or spoon to make 1.5 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart.
- 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!
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
I make cookies for my son’s high school team every game. The coach actually sent me this recipe, and it is the boys’ favorite! It is a little time consuming, but worth it. It’s helpful if you use your fingers to seal the cracks around the Oreo so none peeks out. The cookies seem to hold their shape better that way.
Happy to hear the team enjoyed these cookies! Thank you for your review 🩵