Oreo Stuffed Chocolate Chip Cookies
Updated
Updated
These Oreo Stuffed Chocolate Chip Cookies are double stuffed Oreo cookies sandwiched in between two chocolate chip cookies. The BEST cookies ever!
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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.
(found on Amandeleine, originally from Picky Palate)
Ingredients Needed
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
Proper Storage
- 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
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Oreo Stuffed Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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!)
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Making this for a school birthday treat for 6th graders. Do you think Ibshould plan one or two cookies per child?
One is plenty, they are very big.
A few years ago I made your Oreo stuffed chocolate chip cookies for a fundraiser dessert auction for our church youth. Two dozen sold for $160.
Wow, that’s crazy! Although, I can actually believe it…they’re so good!
Hi there. I am baking these soon. On a cookie sheet and will chill first for a bit. Do you think assign a bit of cornstarch will effect the shape much or do you think that will be okay? If so, how much cornstarch would you recommend? Thanks so much ?
Hi Danielle! You mean add cornstarch to the cookie dough? I’ve never even thought to do that, so I can’t advise on how much or how it will affect the results.
The cookies I made took longer than 18 minutes to bake but this could depend on the oven at school that I used.
Amazing
Hello. I just baked these cookies & they look & smell amazing! I wanted to share a tip that I followed when baking these cookies. I originally tried making the cookie dough with standard-size chocolate chips, but I found that they were so large that it made it difficult to spread the cookie dough around the Oreo cookie! So I switched to using mini chocolate chips, which made it much easier to cover the Oreo with cookie dough! Great recipe & thanks for sharing! So yummy!
Delicious ..
Okay, I can’t be crazy. There’s mention of the alternate cooking method in the comments. The first time I made this recipe, I swear, there were instructions on cooking these on a cookie sheet as well as in a muffin tin.
I wasted half my dough trying to get the muffin tin method to work, but the results were always too hard. The last batch was still hard on the outside and undercooked inside.
The remaining dough I shoved in the fridge overnight and attempted the cookie sheet method in the morning. Because the dough was chilled, I was able to mold it more easily around the Oreo and the results were perfect. That was only 2 or 3 months ago.
Now I’m trying to make these for a company picnic and the only instructions listed are for baking in a muffin tin. Could the instructions for regular baking on a cookie sheet be added back, even just as a side note at the bottom? I remember the recommendation for using parchment paper, which is such a lifesaver. I found a comment that said the cook time was 13 minutes, but I’m afraid I’ll forget it to adjust if I make these again in the future as I only bake infrequently. And I’m really hoping there wasn’t anything else besides that… fingers crossed.
Thanks for this recipe, I have made it many times and it is my go-to cookie for bake sales. My tips are to use double-stuffed Oreo’s and mini chocolate chips. I use 1 Tbsp cookie dough (flattened into a circle) on the top and 1 Tbsp on the bottom of each Oreo, then seal the sides. The recipe makes pretty much exactly enough for a package of 30 Oreo’s. Chill cookies for 10 min or more before baking to prevent spreading. Bake about 16 minutes. Amazing! Thanks so much for a fabulous recipe.
Hey, the 350 degrees is in Fahrenheit right?
Yep
I wonder if you can do this with a peanut butter cup instead of an Oreo….
Look up Peanut Butter Cup Cookies on Pinterest or anywhere. ???
I’m sure u can use anything. Imagine miniature snickers inside….or rolos….or maybe one of those caramels by kraft….yum yum yum
hi! at what temp do u recommend to serve the cookies? do they need to set/cool completely? im asking cause i like to eat my dessert straight from the oven ?
You can eat them straight from the oven or allow them to cool – no different than most cookies, I guess?
I’ve just taken a batch of these cookies from the oven…they look and smell lovely. I’ve done them for my autistic grandsons school as they are doing a fund raising. I had no problems with the dough at all and found them easy to make and roll round Oreos. I so want to eat one but far too caloric for me and just one would fill me up lol. Thank you for the recipe idea.
Can someone tell me if the Oreos get soft in this recipe or if they stay crunchy? Thank you!
I created my cookies in muffin format without oreos . They were overall quite good, they smelled AMAZING while baking, and looked and tasted great! I made them pink with food coloring and used m&m’s instead of chocolate chips.Thanks for the idea, where did you get it?
I LOVE COOKIE MUFFINS!!!?
When usin muffin tin did u spray pan or use cupcake liners
I sprayed them.
When do you increase cooking time from13-18 minuets
This is referring to the difference of baking them the regular way or in muffin tins, as explained in the recipe card notes above.
Soo 18 minuets for if they are in a muffin tin?
yes.
How long do these last before going stale/bad? Do you think putting them in the freezer would help prolong?
Thanks.
Hi Maddie – these are just like any other cookie in terms of freshness. Eaten same day is best, but they will keep for several days in a tightly covered container. They just harden and get crumbly as time goes by.
What type of flour does this call for? All purpose or self rising
All purpose.
Hi I was wondering how long it will take before they go stale. Will it take a day or 2
Kari, please see my response to Maddie who asked the same question.
I’m always confused as I don’t often bake haha is it 3 half cups (1 and a half cups ) or 3 cups and a half ?
Also I presume this is going to be quite a think dough.
I found the dough to be very thick – added a smidge bit of water. I doubled the recipe; although that shouldn’t have made a difference.
It’s 3 cups and a half. It’s a fairly normal dough, but you’re using double the amount, since you’ll essentially have 2 cookies surrounding the Oreo.
It will be 3 cups plus 1/2 cup of flour. It is a thick dough!
Have you ever made these in muffin tins? If so, what is the difference in baking time? Thanks. Can’t wait to try them. My kids and I are drooling over the pictures. :) Thanks for sharing.
Hi Julie – sure have! Please refer to the notes on the recipe card for info on that. Your kids will love them!
The cookies are good but I put in 2 more Tablespoon of flour in it, also put a little flour on fingers.
That is odd as I found my dough way to thick! I think it makes a difference too if you use butter vs margarine as well,
I only use two and a half cups of flour at 375 degrees for 12 minutes and they were perfect but make sure you put the dough in the refrigerator for about 3 hours before you make the cookies
Oh yeah never use margarine for making cookies never butter is the best
heavenly delicious
looks yummy