Are you ready for a cookie experience that will knock your socks off? Oreo Stuffed Chocolate Chip Cookies are the answer! These Oreo stuffed chocolate chip cookies are like a party in every bite—soft, chewy chocolate chip cookies with a surprise Oreo center that’ll make everyone smile.
Why You’ll Love These Cookies
This Oreo stuffed chocolate chip cookies recipe is perfect for busy bakers, beginners, or anyone craving a fun, indulgent treat. Imagine biting into a warm cookie and discovering the creamy center of an Oreo inside. You’ll definitely be the hero at your next family gathering or dessert table.
Recipe Overview
| Prep Time | 15 minutes |
| Bake Time | 10-12 minutes |
| Servings | 12-14 cookies |
| Equipment | Mixing bowls, cookie scoop, baking sheet, parchment paper |
Ingredients You’ll Need
- 1 cup butter (softened)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- 12-14 Oreo cookies (depending on the size)
Ingredient Notes and Substitutions
- Butter: You can swap butter with margarine, but butter gives a richer flavor and a softer texture.
- Flour: If you’re looking for a gluten-free version, use a gluten-free all-purpose flour mix. It works just as well!
- Chocolate Chips: Semi-sweet chocolate chips are the classic choice, but feel free to experiment with dark chocolate or milk chocolate for a sweeter treat.
Tools You’ll Need
- Mixing bowls
- Cookie scoop or spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Wire cooling rack (for that perfect crisp finish)
How to Make Oreo Stuffed Chocolate Chip Cookies?
Dough Preparation
- Fire up your oven to 350°F (175°C) and get a baking sheet ready with some parchment paper for easy cleanup!
- Whip the butter and sugars together until they’re super light and fluffy—this is your secret to soft, chewy cookies!
- Toss in the eggs and vanilla extract, then mix until it’s all smooth and blended perfectly.
- In another bowl, mix the flour, baking soda, and salt together. Gently mix these dry ingredients into the wet stuff until they just come together.
- Stir in the chocolate chips, making sure they’re evenly distributed throughout the dough.
Oreo-Filled and Ready to Bake
- Scoop about a tablespoon of dough, and flatten it slightly with your hands. Place an Oreo in the middle.
- Wrap the Oreo in dough and pinch it closed so it’s totally covered!
- Place the dough balls on your lined baking sheet with enough space between them.
- Bake for 10–12 minutes until the edges turn golden but the centers stay soft and just a tad underdone for that perfect gooey bite.
-
Your delicious homemade treat is now ready — Oreo Stuffed Chocolate Chip Cookies, baked to perfection and ready to enjoy.
Pro Tips for Perfect Stuffed Cookies
- Don’t overbake: For that chewy, gooey center, take the cookies out just when the edges turn golden. They’ll continue cooking a little as they cool.
- Seal the Oreos tightly: If the dough doesn’t cover the Oreo completely, the filling can ooze out during baking. Be sure to fully wrap the dough around the Oreo!
- Chill the dough: If you have some extra time, put the cookie dough in the fridge for 30 minutes. It helps the cookies stay nice and thick when they bake.
Nutrition Info
- Calories: About 220 per cookie
- Fat: 12g
- Carbs: 27g
- Protein: 2g
- Sugar: 18g
Serving Suggestions
- These Oreo stuffed chocolate chip cookies are delicious on their own, but they’re even better with a glass of ice-cold milk or a hot cup of coffee.
- They make a great dessert for parties or family movie nights—trust me, they disappear fast!
Storage and Freezing Tips
- Storing: Keep leftover Oreo stuffed chocolate chip cookies in an airtight container at room temperature for up to 1 week. If you want them to stay fresh for longer, you can place a slice of bread in the container to keep them soft.
- Freezing: You can freeze both the dough and the baked cookies! To freeze the dough, scoop and form the dough balls, then freeze them on a baking sheet before transferring them to a zip-top bag. You can bake frozen dough straight from the freezer—no thawing required!
Common Mistakes to Avoid
- Overmixing the dough: This will make your cookies tough instead of soft. Mix until just combined.
- Not sealing the Oreos properly: Make sure the dough completely covers the Oreo. If not, the filling will leak out while baking.
- Baking too long: If you bake these cookies too long, the centers will lose their gooeyness. Check them after 10 minutes to make sure they’re soft in the middle!
Final Thoughts
These Oreo stuffed chocolate chip cookies are so fun to make and super tasty! Bake them with your kids or surprise a friend—they’re always a hit. I bring them to family parties, and they’re gone in a flash! Try them out, snap a pic of your cookies, and show me those yummy Oreo centers!
“More Delicious Recipes to Try”
FAQs
Sure! Store-bought dough is a great time-saver. Just be sure the dough is thick enough to hold the Oreo inside, or the filling might leak out.
To keep the Oreo safe inside, cover it all with dough and pinch it shut tight!
Absolutely! Both the dough and the baked cookies freeze well. Freeze the dough balls before baking for easy cookie prep later, or freeze the baked cookies for a longer-lasting treat.
What type of chocolate chips work best?
Semi-sweet chocolate chips are the go-to, but you can use milk chocolate, dark chocolate, or even a mix of different types of chocolate to get the perfect flavor for you.
If your dough is too soft, chill it for about 30 minutes before baking. This helps the cookies keep their shape and prevents them from spreading too thin.
