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These Oreo stuffed chocolate chip cookies are a dream come true! Super thick and chewy cookies stuffed with an Oreo!
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First off, I should mention that these cookies are just plain ridiculous.
Absurd.
Ludicrous.
Outrageous.
And, yes, completely delicious.
You see, these aren’t just any chocolate chip cookies. There’s a super secret surprise inside.
What Readers are Saying!
“Wow! Made these last night and all I can say is “WOW!” They are so yummy! I feel like I’ve made fancy gourmet cookies. I had just one with a huge glass of milk, but that was all I needed to satisfy my craving. So, so good!” -Sherry
A cookie in the cookie. What’s not to love?
Also? They’re huge. Beyond huge.
This is the dessert version of the turducken. Way more chocolate, way more Oreo cream, way more goodness!
They’re more or less three cookies in one.
We saw this recipe over at Picky Palate and had to give it a test. So glad we did, because Jenny is a genius with a cookie and these are just as good as they look!
How to make Oreo stuffed chocolate chip cookies:
Use your stand mixer and cream together the butter and sugars. After that, add in the eggs and vanilla. Mix this until well combined.
In a separate bowl, mix the flour, baking soda, and salt.
Slowly add this to your wet bowl and mix to combine thoroughly. Stir in your chocolate chips.
Chill the dough for 15 minutes in a freezer. This will make it easier to work with and keep the dough from spreading.
Using a small cookie scoop, place a scoop of your dough on top of an Oreo, then another scoop on the bottom of the same Oreo. Push the two dough scoops together to seal the Oreo in between the cookie dough.
Place the balls of cookie dough on a parchment lined baking sheet and bake for 9-13 minutes.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to allow to finish cooling.
My favorite, is to serve these with a tall glass of cold milk!
More desserts for you to love:
- Homemade brownie recipe
- Perfect chocolate chip cookies
- Microwave Peanut Butter Fudge
- Homemade Butterfinger candy bars
Oreo Stuffed Chocolate Chip Cookies
Ingredients
- 1 cup butter softened
- 3/4 cup packed brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 10 ounces semi-sweet chocolate chips
- 12 Oreo cookies
Instructions
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, cream together the butter and sugars. Add in the eggs and vanilla and mix until well combined.
- In a separate bowl, mix the flour, baking soda, and salt. Slowly add to the wet mixture and combine thoroughly. Stir in the chocolate chips.
- Chill the dough for 15 minutes to make it easier to work with and to keep the dough from spreading when baking.
- Using a cookie scoop place one scoop of dough on top of an Oreo cookie. Place another single scoop on the bottom of the Oreo to create a cookie sandwich. Seal the edges together to completely close in the Oreo.
- Place the balls of cookie dough on a parchment lined baking sheet and bake for 9-13 minutes. Let cool for 5 minutes and then transfer to a wire rack.
Ana Wilson says
I glad to thank you Picky for presenting this excellent recipe.
James Cannon says
Personally, I love OREO cookies and next month I will traveling to the Philippines and I’ll cook this recipe with my family members at my vacation rentals in Manila, Philippines.
Dina P says
This is the best choc o chip cookie recipe. I have made these with whole Oreos half Oreos and I just use this as my go to chocolate chips recipe. They are never flat and are the perfect consistency. Thank you!!!!!!!!
Karly says
@Dina P,
So glad you like it! 🙂
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Gangadhar says
Candy Cane Bar Cookies1 cup butter (2 stkics)1 cup white granulated sugar1 egg14 teasp. Peppermint extract12 teasp. Salt23 cup finely crushed miniture candy canes (measure after crushing)6 drops red food coloring2 cups packed flour1 cup chocolate chips (6 oz. bag)2 cups chocolate chips (12 oz. bag)Melt the butter in a microwave safe bowl for 1 minute 30 seconds on high. Set it on the counter to cool.Place the sugar in the bowl add the egg, and beat with a mixer until it’s a uniform color.Add the peppermint extract, salt, and finely crushed minitature candy canes. Mix it all up.Add the 6 drops of red food coloring. Mix it in thoroughly.Feel the bowl with the butter. If you can cup your hands around it comfortably, you can add it to your mixing bowl now. Mix it in slowly at low speed. If it’s still too warm to add, wait until it’s cooler and then do it.Add the flour in half cup increments, beating after each addition.Stir in one cup chocolate chips by hand.Spread the batter evenly into a greased 9-13 inch pan. Bake at 350% for 25 minutes or until it feels firm on the top.Remove the pan from the oven and sprinkle it with the remaining two cups of chocolate chips. Immediately cover with a inverted cookie sheet. Let it sit for three minutes. Then take of the cookie sheet, and spread out the melted chips like frosting with a spatula.Cool completely and then cut into brownie sized squares.
african foods says
I just love your recipe.. Im just surfing around to be inpired to my african food recipe, but now i have to try this
Humaine says
Yummi!
Bella Blue says
These are soooo yummy, I made them as a flat warming gift and they were gone in minutes, I defiantly recommend making them they were a big hit with me and my friends after all we are cookie experts 🙂
bruinsfan says
To all those that have made these cookies before, can you tell me if the Oreo cookie inside gets soft or does it remain crunchy?
Thanks
kim says
How much does this yield, i am planning in making these for my foods class.
Claire says
Thank you, thank you, thank you for posting this. You are a genius. We made some for the office and, oh dear heavens, they were the most delicious thing I have ever put in my mouth. Seriously. Better than pizza (and that’s saying something). Thank you!