These Oreo Stuffed Chocolate Chip Cookies are a dreamy twist on two beloved classics, combining gooey chocolate chip dough with a crunchy Oreo center. Each bite delivers a perfect balance of chewy, crispy, and creamy textures, making them irresistible for cookie lovers.
With just 30 minutes of prep and 13 minutes of baking, you’ll have a batch of indulgent treats ready to wow your family or guests. The rich chocolate flavors and buttery dough create a decadent experience that’s worth every calorie. Whether for a special occasion or a sweet pick-me-up, these cookies are guaranteed to disappear fast!
Baking these cookies is as fun as eating them, with the surprise Oreo center adding an extra layer of excitement. The golden edges and soft, melty centers make them a feast for the eyes and the taste buds. Packed with creamy chocolate and a hint of vanilla, they’re a crowd-pleaser that’s easy to whip up.
Perfect for sharing or savoring solo, these cookies are a delightful way to elevate your dessert game. In under an hour, you’ll have a tray of warm, comforting goodness that’s sure to bring smiles all around.
Ingredients for Oreo Stuffed Chocolate Chip Cookies
- 1 cup (226 g) unsalted butter (softened to room temperature)
- ½ cup (100 g) sugar
- 1 cup (200 g) brown sugar (tightly packed)
- 2 large eggs (room temperature)
- 1 teaspoon (5 ml) vanilla extract
- 3 cups (380 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (255 g) semisweet chocolate chips (divided)
- 20 Oreo cookies (divided)
Step-by-Step Instructions
- In the bowl of a stand mixer (or a large bowl with an electric mixer), cream together the butter, sugar, and brown sugar until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the eggs and vanilla extract. Beat until well combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
- Fold in 1 cup of the chocolate chips (reserve the remaining ½ cup for later).
- Place 5 Oreo cookies in a small plastic bag and crush into small pieces using a rolling pin or mallet. Fold the crushed Oreo bits into the dough.
- Cover the dough and chill in the refrigerator for 15-30 minutes.
- Scoop 1 ½ Tbsp of dough, flatten it between your palms, and place it on top of one Oreo cookie. Wrap another 1 ½ Tbsp of dough around the bottom of the cookie, molding it until the Oreo is completely covered. Repeat with the remaining Oreos.
- Place the dough-wrapped cookies on a wax paper-lined plate and freeze for 20-30 minutes. Meanwhile, preheat the oven to 375°F (190°C).
- Once the dough has chilled and the oven is preheated, place the cookies on a parchment paper-lined baking sheet, spacing them at least 2 inches apart. Bake for 11 minutes.
- Within 2 minutes of removing the cookies from the oven, gently press the remaining chocolate chips onto the tops of the cookies.
- Allow the cookies to cool completely before serving. Enjoy!
How to Store and Keep Them Fresh
Store your Oreo Stuffed Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in a freezer-safe bag or container and freeze for up to 2 months. Pro tip: Separate layers with parchment paper to prevent sticking!
Fun Variations to Try
Switch things up by using different Oreo flavors like mint, peanut butter, or golden Oreos. You can also swap semisweet chocolate chips for white chocolate, dark chocolate, or even butterscotch chips. Feeling adventurous? Add a sprinkle of sea salt on top before baking for a sweet-and-salty twist.
Perfect Pairings for Serving
These cookies are a showstopper on their own, but they’re even better with a glass of cold milk or a scoop of vanilla ice cream. For a decadent dessert, crumble a cookie over a bowl of chocolate pudding or drizzle with caramel sauce. Perfect for parties or late-night treats!
Time-Saving Tips for Busy Bakers
Prep the dough ahead of time and freeze it in pre-portioned balls for up to a month. When you’re ready to bake, just pop them in the oven—no thawing needed! Bonus: Use a cookie scoop to speed up portioning and ensure even-sized cookies every time.
Why Chilling the Dough Matters
Chilling the dough helps prevent the cookies from spreading too much in the oven, ensuring they stay thick and chewy. Don’t skip this step! If you’re short on time, even 15 minutes in the fridge can make a big difference.
Oreo Stuffed Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- ½ cup sugar
- 1 cup brown sugar tightly packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cup semisweet chocolate chips divided
- 20 Oreo Cookies divided
Instructions
- In the bowl of a stand mixer (or in large bowl using electrical mixer), cream together butter and sugars until light and fluffy. Scrape sides of bowl.
- Add eggs and vanilla extract. Beat until well-combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet, stirring until well-combined.
- Fold in 1 cup of chocolate chips, reserve remaining ½ for later.
- Place 5 Oreo cookies in a small plastic bag and use a rolling pin or mallet to break into small pieces. Use a spatula to fold cookie bits into dough.
- Cover dough and chill in refrigerator for 15-30 minutes.
- Scoop 1 ½ Tbsp of dough, flatten between your palms, and place on top of one Oreo cookie. Wrap another 1 ½ Tbsp of dough around the bottom of the cookie and mold the dough around the cookie until it’s completely covered (add more dough, if needed). Repeat with remaining Oreo cookies.
- Place dough on a wax paper lined plate and freeze for 20-30 minutes. Meanwhile, preheat oven to 375F (190C).
- Once dough has chilled and oven is preheated, place dough on parchment paper lined cookie sheet, spacing each cookie at least 2″ apart, and bake on 375 for 11 minutes,
- Within 2 minutes of removing cookies from oven, gently nestle remaining chocolate chips on top of each cookie.
- Allow to cool before enjoying.