Oreo Stuffed Chocolate Chip Cookies – an Oreo cookie stuffed inside a chocolate chip cookie for the ultimate treat!
This is a recipe that has been on the blog since I first started in 2011. I saw the original version over at Picky Palate and just had to make them. They are over the top, decadent and down right addicting.
I have made these a few times since, and have learned a couple of tricks over the years to make them absolutely perfect!
This Oreo stuffed cookies are an over the top decadent treat. If you are looking for something for a bake sale, these are perfect! If you like Oreos and you like Chocolate Chip Cookies, you have to try these at least once!
I haven’t tried it, but I am guessing you could use mini Oreo’s or even cut Oreos in half and make them in a mini muffin tin, if you wanted a more reasonable sized cookie.
What You’ll Need
This is your basic chocolate chip cookie recipe. I like to use my Perfect Chocolate Chip Cookies, but if you have one you like, then you can use that.
- Brown Sugar
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Chocolate Chips
- Oreo Cookies
How To Make Oreo Stuffed Cookies
- Cream butter and both sugars together for 2-3 minutes until the mixture is light and fluffy.
- Beat in eggs and vanilla until everything is well combined.
- Add flour, cornstarch, salt, and baking soda and mix until it forms a dough. Fold in chocolate chips.
- Sandwich the Oreo cookies in between balls of dough and roll until it forms a ball.
- Place in a greased muffin tin and bake for about 15 minutes, until golden and the top appears dry.
- Remove from oven and allow to cool completely before removing from the muffin tin.
How To Stuff Oreos In Cookies
This is a lot easier than it seems like it would be. Scoop balls of cookie dough like you would to make cookies. Slightly flatten 2 balls of dough, and place a an Oreo cookie between them. Press the edges together and gently roll until the Oreo is completely enclosed.
- The dough can be easier to work with and form around the Oreo cookies if you use mini chocolate chips.
- Use double stuffed Oreo’s! I mean, you don’t have to, any kind works. But if you are going to go this far with adding cookies to cookies, go all the way!
- Use a muffin tin! This is the number one tip for making sure your cookies keep their shape and don’t spread. It isn’t required, but I think it makes a difference in how they bake up.
- Don’t over bake your cookies. The cookies will continue to bake in the hot muffin tin, so as soon as the tops appear dry and look cooked, take them out of the oven.
- Let the cookies cool completely before removing them from the muffin tin. They longer they stay in there, the easier they will be to take out in one piece.
These are best stored in an air tight container for up to 4 days.
No, the water content in margarine makes it not a good substitute for butter in cookies. They will spread like crazy and not turn out. You could use half butter and half Crisco vegetable shortening.
Yes absolutely. If you have store bought cookie dough in your fridge or freezer, just scoop out balls of dough, form around Oreos and bake as directed.
More Tasty Cookie Recipes
- Sugar Cookies
- Buckeye Skillet Cookie
- Cornflake Cookies
- S’mores Cookies
- Chick-Fil-A Cookies
- Texas Sheet Cake Cookies
- Andes Mint Cake Mix Cookies
- Magic Cookie Bars
- 3/4 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 whole large egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
- 18 Oreo cookies
- Preheat oven to 350º F. Spray 18 muffin cups with non-stick spray.
- In a stand mixer cream butter and both sugars together until light and fluffy, about 2 minutes.
- Mix in the egg and vanilla.
- Add flour, cornstarch, baking soda and salt. Mix until everything is combined. Fold in the chocolate chips.
- Scoop 36 balls of dough onto a baking sheet. Flatten balls for dough. Sandwich an Oreo cookie in between 2 pieces of dough. Fold up the sides and press together. Gently roll until the cookie is completely inside the ball of dough.
- Place in prepared muffin tin. Bake for 15-17 minute until golden and the top appears dry.
- Remove from the oven and cool completely before removing from the muffin tin.
Amount Per Serving Calories 287Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 243mgCarbohydrates 39gFiber 2gSugar 23gProtein 3g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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