Cookies and Cream Stuffed Cookies
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You’ll love these cookies and cream stuffed cookies! These soft sugar cookies are loaded with Oreo cookie pieces and stuffed with a cookies and cream frosting filling! No chill time required!
These cookies and cream stuffed cookies are everything you could want in a cookie. They are super soft and chewy with a sweet frosting center, and loaded with chopped up Oreos. Best of all – the dough doesn’t require any chill time!
The base of these cookies and cream cookies is my favorite sugar cookie dough and it’s so buttery and delicious! And if you love Oreos, I think you’ll love these oreo chocolate chip cookies or these cookies and cream cookies.
Stuffed cookies (like these Oreo cheesecake cookies), are like a next-level cookie. They take a little more time that traditional cookies but I promise it’s so worth it!
Why You’ll Love These Cookies and Cream Cookies
- The sugar cookie base pairs perfectly with the soft Oreo frosting that is baked right into the cookies!
- This recipe has been tested using regular dairy ingredients, as well as using dairy free butter, so you can make it either way.
- All you need are 10 simple ingredients to make cookies and cream cookies!
- The cookie dough doesn’t require any chill time so you can prep the cookies and bake them right away!
Ingredient Notes
- Flour: This recipe calls for regular all purpose flour. Be sure to properly measure your flour!
- Butter: This recipe has been tested using regular butter and dairy free butter, and can be made both ways.
- Oreos: for the frosting filling, you can crush Oreo cookies up into fine pieces, or you can use Oreo baking crumbs if you prefer.
- Egg: I don’t recommend substituting the eggs in this recipe, as it has not been tested without an egg.
Step by Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step One: Line a small baking sheet with parchment paper and set aside. In the bowl of a standing or handheld mixer, mix butter, powdered sugar, and salt until combined. Add in the flour, then the crushed Oreos pieces and mix until combined.
Step Two: Form the frosting into 1/2 Tablespoon sized balls. There should be around 20 balls of frosting. Place them on a baking sheet, then put them in the freezer while you make the cookie dough.
Step Three: Preheat oven to 350°F and line two baking sheets with parchment paper, then set aside. In the bowl of a standing or handheld mixer, combine butter and sugars, mixing until light and fluffy. Add in the egg and vanilla extract, and mix until combined.
Step Four: Add the dry ingredients (flour, salt, baking powder, and baking soda) and mix until a dough forms (don’t over-mix). Fold in the chopped up Oreo pieces.
Step Five: Form 40 Tablespoon-sized balls of cookie dough and place 2-3 inches apart on baking sheets. Use your index finger or the back of a teaspoon to create a dent in the middle of half of the balls of dough without going all the way through to the bottom.
Step Six: Remove frosting balls from the freezer, then place into the dents of each of the cookie dough balls. Cover with a second ball of dough, carefully folding the edges to keep the frosting filling sealed inside (it shouldn’t be showing from outside).
Very gently, push down slightly on the top of the cookie dough, careful not to squish it down too much.
Step Seven: Bake the cookies one tray at a time for 8-10 minutes, until edges look set, but the cookies are not golden brown on top. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Expert Tips
- My number one tip with cookies is always to properly measure your flour: I highly recommend using a $15 kitchen scale to weigh your dry ingredients (metric measurements are in the recipe card below). If you aren’t using a scale, be sure to use the scoop and level method.
- For the best texture, don’t over-mix your cookie dough! Stop mixing when the last specks of flour have just disappeared from the dough.
- Take the cookie and cream stuffed cookies out of the oven before they turn golden brown! They should not be golden brown on top, or else they are over-baked. Taking your cookies out of the oven at the right time is the key to cookies that stay soft.
- Be sure to seal the frosting inside the cookie dough when assembling the cookies.
Storage Instructions
The stuffed Oreo cookies can be stored in an airtight container or ziploc bag at room temperature for 4-5 days.
You can freeze the baked cookies in a freezer bag for up to 2 months. Thaw at room temperature when you’re ready to eat them.
More 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!
Cookies and Cream Stuffed Cookies
Ingredients
Oreo Cookies and Cream Filling
- ¼ cup (53 g) butter, softened, (regular or dairy free)
- ½ cup (60 g) powdered sugar
- ¼ teaspoon salt
- 1½ Tablespoon (12 g) all-purpose flour
- 4 Oreos, crushed up in very small pieces, like fine crumbs, (Oreo baking crumbs work too)
Oreo Cookies and Cream Cookies
- 1 cup (210 g) butter, softened, (regular or dairy free)
- 1 cup (200 g) granulated sugar
- 1 egg
- 1½ teaspoon vanilla extract
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2½ cup (312.5 g) all-purpose flour
- 8 Oreo cookies, chopped into small pieces
Instructions
Cookies and Cream Filling
- Line a small baking sheet with parchment paper and set aside. In the bowl of a standing or handheld mixer, mix butter, powdered sugar, and salt until combined. Add in the flour.
- Crush the Oreos into fine pieces (SEE NOTES), then add to butter mixture.
- Form the frosting into 1/2 Tablespoon sized balls. There should be around 20 balls of frosting. Place them on a baking sheet, then put them in the freezer while you make the cookie dough.
Cookies and Cream Cookies
- Preheat oven to 350°F and line two baking sheets with parchment paper, then set aside. In the bowl of a standing or handheld mixer, combine butter and sugars, mixing until light and fluffy.
- Add in the egg and vanilla extract, and mix until combined.
- Add in the dry ingredients (flour, salt, baking powder, and baking soda) and mix until a dough forms (don't over-mix). Fold in the chopped up Oreo pieces
Assemble the Cookies
- Form 40 Tablespoon-sized balls of cookie dough and place 2-3 inches apart on baking sheets. Use your index finger or the back of a teaspoon to create a dent in the middle of half of the balls of dough without going all the way through to the bottom (20 balls of dough should have dents in them).
- Remove frosting balls from the freezer, then place into the dents of each of the cookie dough balls. Cover with a second ball of dough, carefully folding the edges to keep the frosting filling sealed inside (it shouldn’t be showing from outside).
- Very gently, push down slightly on the top of the cookie dough, careful not to squish it down too much.
- Bake the cookies one tray at a time for 8-10 minutes, until edges look set, but the cookies are not golden brown on top. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Out of curiosity, how come only half of the cookies need the filling? Why not fill them all?
The recipe calls for 20 balls of frosting to put in the center of 20 cookies, so they all get the filling. Hope this clears up any misunderstanding!
my roommates and I had a cookie party and I wanted to make something unique that would knock their socks off – this was it! so yummy
Hi Carly! I’m so happy to hear that they were a hit! And a cookie party sounds like my kind of party! Thank you for the review 😀
Just whipped up a batch of these and they turned out so great!! My entire family was asking for the recipe! Can’t wait to make again.
Hi Dana! Yay I’m so glad to hear that everyone loved the cookies, thanks so much for the review! 😀
omg these are so good. We can’t stop eating them!! I used regular butter and they turned out perfect!
Hi Melissa! I’m so happy that you loved the recipe! Thanks for leaving a review 🙂
I made this and the cookies are HEAVEN! Going to try your other recipes too. Thank you!!!!
Hi Jessica! Yay! So happy to hear that you loved the cookies and can’t wait to hear what you think of the others 🙂
Wow, these are next level good. I used butter with dairy and they still turned out perfectly! This is a recipe that I will be making over and over. Thank you for sharing!
This is amazing to hear! I am so thrilled that you loved this recipe! Thank you so much for your review 🙂
These stuffed cookies look so delicious! And you can never go wrong with cookies and cream anything.
Agreed, its a winning flavour! Thank you so much Brandi!
Hi these look amazing!! Can the dough be frozen or can they be frozen once baked?
Hi Michelle! They can be frozen after being baked or before! If freezing before baking, assemble the cookies, then freeze. Enjoy!