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
Hi! These Oreo-Stuffed chocolate chip cookies look AMAZING! What I wouldn’t give to have JUST ONE! Do you have a good peanut butter dough recipe to use as a substitute? Or how about a double-chocolate chip cookie dough? Those would be awesome too!
No, sorry. But I’m sure a search on Google will deliver many options! Good luck and enjoy! They are SO good.
so in essence this is a triple stuffed cookie !!!
OMG!!!!!! The yummiest thing in the world
I am going to make these as just the picture look’s good enough to eat so I can only imagine what the actual Product will taste like & would like Thank You for sharing this recipe w/ all . . .
Matt
HA. They’re incredible. I make them quite often, actually – a frequently requested treat at my kids’ school! Enjoy!
I think I told you this before, but I made these for a dessert auction for the youth at our church. They made a fortune on them!
You did mention that before, Lynda, but I don’t mind hearing it again. I love it! And I’m not surprised…these are gold!
How do you rap the cookie’s?
Not sure what you mean by “wrap” ??
5. 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.
You guys are awesome, glad your cookies turned out. I used pilsbury cookie dough, baked on a professional Baking mat and mine were UFO discs. Hah!
If I were to retry I would not use the baking mat for it consumed temperature away from my cookies. Yes I turned up the temp in the oven but it was too late.
I am just not meant to eat these cookies. Enjoy yours!
My friend and I call these “Inception Cookies”…a cookie within a cookie…
Great cookies! Ok I’ve made these more than a few times and they are always very hard the next day. Is there something I’m doing wrong? Fresh out of the oven they are GREAT!
Hi Jason, sorry for the delay. Hm. I don’t know exactly, other than to say that obviously cookies the next day will harden. After they’ve cooled from the oven, are you just leaving them out, uncovered? Or are you sealing them in an airtight container? That can make a big difference in them not becoming hockey pucks.
Jason – I believe your mistake was not eating all the cookies the first day :)
For those who have hard cookies….a simple slice of bread and the cookies in a container with a lid. Have yet to wind up with a hard cookie.
Thank you for sharing this recipe! I’ve made these cookies several times now and they are always a big hit (Seriously, people get crazy over them). I’ve started using MEGA-stuffed Oreos, instead of double-stuffed and oh man…its that much more sinfully delicious. As someone mentioned in the comments, I refrigerate the Oreos as well. Also, in relation to forming the cookie, for the bottom “mound” of cookie dough, I try to avoid using pieces of dough that contain a lot of chocolate chips. I also make the top mound larger than the bottom mound, so that the Oreo doesn’t “sit” on top.
Glad you’ve found what works for you! I have no doubt the Mega-stuffed would rock!
I am making these for my church dessert cook-off. I’m pretty sure I’ll win, considering Oreo’s and Chocolate Chip Cookies are the best things ever! Thanks so much for the amazing recipe! I’ll have you to thank once I am claimed champion dessert-maker in my youth group! Haha! :)
If I bring these to a party would they still be good if I wrapped them up for the next day?
Hi Erika – well, nothing can compare to a warm cookie right from the oven, but sure, they’ll be fine. I’ve made them several times and there’s no way we can eat them all the same day. They’re huge. Perfect for a party, actually!
I laughed out loud over this more than anything I’ve seen for weeks!
If you invited me to a party and brought these, you wouldn’t have to worry about what to do with leftovers.
I would be very appreciative, though…
Haha. Right? They have worked as bribes on many occasions :D
Could I make the dough for these and let it sit in the fridge overnight?
Hi Abbey – I don’t know for sure because I’ve never done it. The dough might get too firm and not be easy to work with the next day, BUT you could probably do it and then the next day feel how firm it is; if it’s too hard, let it sit out for a bit before using. Make sure you wrap it up really good beforehand or it could dry out!
hey! i had a quick question. i am using brown sugar instead of light brown, should i just decrease the amount of it and increase the amount of granulated sugar? thanks!
Hi Bhumika – you mean dark brown sugar instead of light brown? Both are a mixture of sugar and molasses (with dark brown having more, and a slightly stronger flavor), but they can be used interchangeably depending on your personal preference. I would not change the amount of any of the ingredients listed, because I can’t vouch for the results. I’m sure they will still taste great!
thanks (: i just used dark brown sugar and made it 1/2 cup and put 5/4 cups of granulated sugar, it turned out the really good! thanks for the awesome recipe
These cookies are my two most favorite. I can’t wait to make them together like this. Thank you! :-)
I just made these and OH SWEET LAWD are they flawless!!!! I used dark brown sugar instead of light, and I only made 20, as I covered the Oreos in a tiny bit too much batter. I have never made anything before without screwing it up royally before, and I am ridiculously pleased (and probably a bit conceited, too) about the results. Thank you ever so much for this lovely, lovely recipe!
Thank you for this recipe. I just made them with Girl Scout thin mints and they are amazing!
Kiwi, mmmm that sounds good also.
im guessing the parchment paper is just so they dont stick to the pan. can i just use cooking spray or nothing at all? i dont have parchment paper and had to google silpat to figure out what it was.
Hi Angel – yes, you could substitute foil coated with cooking spray.
Any idea of the carb count on these? Sorry to be a pain…my 5 year old was recently diagnosed with type I diabetes (not related to his diet, pancreas just not working anymore) and holiday baking has been a NIGHTMARE! He would love to have one of these, just not sure how I would dose him with insulin. If you don’t know, I can always just guess…:)
Greetings Becky – not a pain at all. One of my dearest friends has a 4YO with Type 1 (diagnosed at the age of 2!)…so difficult. I’m sorry to say that I do not know the calorie count, but you might Google for the information on 2 large chocolate chip cookies and 1 Double Stuffed Oreo cookie, then add the calorie count together ?? HOWEVER, that is just a gauge. I am by no means a doctor or educated source on this matter.
two of my favorite cookies together, looking forward to trying this!
Can you use refrigerated cookie dough for this receipe? Or does it have too much oil in it? Will it flatten out? Just asking, to save some time
Hi Holly – I’ve never used the refrigerated cookie dough, but if memory serves me right, there have been several readers who have and they came out fine. I highly recommend reading through some of the comments to see what they said.
I followed the direction exactly and they came out looking just like the picture. I did find that 13 minutes was not long enough for me and I used and ice cream scoop. I was going to try it 3 ways. Putting them together as directed, letting the second scoop sit on top and melt down, and then in a cupcake pan. After the first 5 (formed as directed) I figured out to play with the dough to form it like a hockey puck. You do have to do it as soon as the dough is made because the longer you let it sit out the dryer it get. Wish I could post the picture, but these cookies are def going to keep us going through the cold Alaska Winter.
I love both chocolate chip cookies and oreos, so I was quite enthusiastic to try these cookies. They turned out perfectly and were easy to make per the recipe. However, once I tried them, I realized there’s something about the two different types of chocolate in one bite that I personally didn’t like. :(
Does the cream filling of the oreo not melt out of the cookie? I mean, me and my mom have been meaning to make this for a while, but we’re stumped on the oreo cream part. Will it stay in the chocolate chip?
Hi Heather – no, the cream of the oreo does not melt. These cookies are more firm than they are soft and gooey. And they’re huge.
Can you use single stuff oreos? or won’t it be as good?
I can’t see why it wouldn’t work. Keep in mind you won’t have as much white filling and the ratio of chocolate chip cookie to Oreo will be even larger.
Hi, I followed the recipe exactly as stated with the correct ingredients and sizes, yet the dough cam out very peanut-butter like and made 5th step impossible. Any recommendations to get a more cookie-dough texture? Thank you!
Hi Danny – sorry you had problems. This has never happened for me, but you might want to read through all the other comments to find some helpful suggestions. Good luck!
Can you post the ingredients in grams, please?
Use cups it’s difficult!
Hi Francy – here’s a converter where you can convert cups, grams, ounces, etc. http://www.gourmetsleuth.com/cooking-conversions/gram-conversions-general.aspx
Hmmm not as troublesome as some of you are commenting. No need for Pam on your hands, no need to make sorrournd the oreo itself at all. I made them just by looking at one of those online pictures I happened to come accross with the sentence “You know you want them”. That was Friday, yesterday I made them. Just make your standard CCC recipe (with butter). Let it sit so that it is gooey (only takes maybe 5 mins) then take your cookie sheet and…1-drop a scoop of cookie dough, 2-take your oreo and lightly press it onto the CCC drop then…3-drop another scoop of CCC dough on top of the oreo….4- HINT the dropplet of top should be about flush with your oreo…5-bake per CCC instructions (350 9-12 mins or until golden brown)..This is what ends up happening, since the dough is gooey it sorrounds the oreo all on its own while its baking. The top flows over and onto the bottom. Result the perfect cookie without the mess all over your hands and NO broken oreos. I was wondering why many were saying the oreos were breaking and I read further and I was like AHHHH thats why! No need for all that your prep time will be much faster, and less messy which means you’ll be able to enjoy that cookie even sooner. Enjoy!
I just made these today as a surprise for my husband for our anniversary… these are seriously the BEST cookies I’ve ever made in my life!!!!!!! He just about died!!!!
I MADE THESE! THEY WERE SO GOOD! What’s with the starting bit?
hahah :P