These Oreo Stuffed Chocolate Chip Cookies are double stuffed Oreo cookies sandwiched in between two chocolate chip cookies. The BEST cookies ever!
Oreo Stuffed Chocolate Chip Cookies
Many years ago, my friend Rachel called my attention to these Oreo Stuffed Chocolate Chip Cookies involving Oreos that are sandwiched between two chocolate chip cookies. I don’t know whether it’s the best thing to ever happen in my baking life or the worst. LOL. They are ridiculous.
These are now the most requested dessert, not only in my own house, but in all my kids’ friends’ homes! I’m also known around their school by teachers and administration. I swear these cookies could solve world peace.
These stuffed cookies are made up of store-bought Oreo cookies and ingredients for homemade chocolate chip cookies.
(Scroll below to the printable recipe card for details and measurements.)
- Unsalted butter – The butter should be softened to room temperature so it blends perfectly with the sugars.
- Sugars – Both granulated sugar and brown sugar are added to this recipe.
- Eggs – Provides structure to the dough.
- Vanilla extract – For added flavor.
- All-purpose flour – Spooned and leveled for accurate measuring.
- Kosher salt – Heightens the other flavors.
- Baking soda – Helps the cookies rise just a bit.
- Semi-sweet chocolate chips – Gotta have chocolate chips in chocolate chip cookies!
- Oreos – I always make these with Double Stuff Oreo cookies, but you can use regular, if preferred. You an also use any flavor!
Can I Use Store Bought Cookie Dough Instead?
I always make these with homemade cookie dough, but in a pinch you can definitely use store-bought dough. Just keep in mind, though, that store-bought cookie dough is a bit thinner than this recipe and results in a crispier texture (and in my humble opinion, doesn’t taste as good.)
Bake on a Cookie Sheet or in a Muffin Tin
Sometimes I roll these into balls and simply place on a parchment-lined cookie sheet – I sort of love their imperfect and rustic look that way. But this also has the drawback of the Oreo not being in the center after it’s baked. I want some of the chocolate chip and Oreo in every single bite…plus, uniformity. So more often than not, I bake them in muffin tins (as shown in the video.) But you can’t go wrong with either method.
Video: Oreo Chocolate Chip Cookies
- Storing leftovers. Store any leftovers in an airtight container at room temperature for up to 5 days.
- To freeze. You can also freeze extra cookies. Just make sure they cool completely, then transfer them to a freezer-safe ziploc bag or other freezer container. Freeze for up to 3 months. Thaw on the counter.
More Easy Cookie Recipes:
- Easy Sugar Cookies
- Easy Peanut Butter Cookies
- DoubleTree Cookies
- Kitchen Sink Cookies
- Potato Chip Cookies
- Ranger Cookies
Oreo Stuffed Chocolate Chip Cookies
- 1 cup (2 sticks) softened unsalted butter
- 3/4 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 & 1/2 cups flour , spooned and leveled
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- 1 package Double Stuff Oreo cookies
- Preheat oven to 350 degrees F. Coat (2) 12 cup muffin tins with nonstick cooking spray.
- In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
- In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
- With a cookie scoop, form balls with the dough.
- Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until a large ball is formed and Oreo cookie is fully enclosed with dough.
- Place into the muffin tin cups. Bake cookies for approximately 18 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
- The muffin tin ensures that the Oreo stays in the center after baking and that all the cookies are uniform, but you can certainly just form into balls and bake on a parchment-lined baking sheet. Keep in mind if you don’t form them tightly, the dough can spread. Make sure they are 2-3 inches apart.
- You can use store-bought cookie dough, but the dough is a bit thinner than this recipe and results in a crispier texture (and in my humble opinion, doesn’t taste as good!)