Oreo Stuffed Cookies have a classic chocolate chip cookie dough wrapped around everyone’s favorite cookie – an Oreo! These impressive stuffed cookies are perfect for dessert trays and porch deliveries for your friends and family.
What’s the only thing better than chocolate chip cookies? Oreo stuffed cookies! These are the perfect treat for when the cookie craving hits. Try these cookies along with my popular Cheesecake Cookies or Chocolate Crinkle Cookies.
I don’t typically buy store-bought cookies, but I’ll always make an exception for Oreos. And these Oreo stuffed cookies are the perfect way to take your Oreo cookies to the next level. You get the classic chocolate sandwich cookie engulfed in soft, chewy chocolate chip cookie dough. It’s two cookies in one!
From the outside, they just look like gigantic chocolate chip cookies. But the surprise inside makes them perfect for parties and get togethers. Or whenever you’re craving an over the top treat.
How do you make Oreo Stuffed Cookies?
This recipe starts with basic chocolate chip cookie dough. Nothing fancy. Simply beat together the butter and sugars, mix in the egg and vanilla extract, then in go the dry ingredients. And the chocolate chips of course.
However, because we need to form the dough around the Oreo cookies – this is where the little bit of extra work goes in. After making the dough, you’ll pop the bowl in the fridge for about 30 minutes. This is to ensure that it’s not too sticky and makes it way easier to form the dough balls.
I like to use a cookie scoop here. You’ll scoop about 1 – 1.5 tablespoons of dough and place it on top of an Oreo cookie. Then scoop another 1 – 1.5 tablespoons of dough and place it on the other side of the Oreo. I typically use slightly more dough on the top than on the bottom.
Then slightly press down the dough balls and pinch the dough around the sides of the Oreo so that you end up with a round ball. They should be a little taller than they are wide. At this point, you’ll place the cookies on a plate, cover with plastic and pop the dough balls back in the fridge. The dough will need to chill for at least 3 hours before baking. This ensures that the cookies don’t spread too thin (which is very important when you’re stuffing them with Oreos).
Then after chilling – it’s time to bake. You’ll place the dough balls on your lined cookie sheets at least 3 inches apart so that they don’t spread together – remember – these cookies are giant.
Oreo Stuffed Cookie Recipe Tips & Tricks
- Chilling the dough twice is absolutely necessary. The first chilling is necessary so that it isn’t too sticky to form into balls. The second chilling is necessary so that the cookies don’t spread too thin.
- Make sure to keep the Oreos horizontal inside the dough balls.
- These aren’t always the prettiest cookies – but they’re the most decadent and delicious. If you find that the top of the cookies isn’t flattening down enough as they bake, just press the tops down slightly.
Make-Ahead and Freezing
After forming the dough into balls – you can chill the dough balls in the fridge for up to 48 hours before baking. You can also place the dough balls in a freezer bag and freeze for up to 2 months, then bake the cookies from frozen. They’ll likely need an extra minute or 2.
The baked oreo stuffed cookies can be frozen for up to 2 months. Thaw at room temperature and enjoy!
More Recipes Using Oreo Cookies
- Oreo Cheesecake
- Chocolate Sandwich Cookies (Homemade Oreos)
- Oreo Brownies
- Oreo Icebox Cake
- Slutty Brownies
Oreo Stuffed Cookies
Ingredients
- ¾ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour spooned & leveled
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips
- 15 Oreo cookies
Instructions
- In a large bowl beat together the butter, brown sugar and white sugar until fluffy using an electric mixer.
- Beat in the egg and vanilla extract until evenly mixed.
- With the mixer on low speed beat in the flour, baking soda and salt.
- Stir in the chocolate chips.
- Cover the bowl and chill in the fridge for 30 minutes. You want the dough to feel slightly firm, but not hard.
- To form the dough into balls, scoop about 1 - 1.5 tablespoon of dough and place an Oreo cookie on it horizontally. Place an additional 1 - 1.5 tablespoons of dough on top of the Oreo cookie. Making sure the Oreo is horizontal, press and pinch the cookie dough around the edges so that the entire Oreo is covered in chocolate chip cookie dough, forming a ball. I like to use a cookie scoop to scoop out the cookie dough.
- Place the dough balls on a plate (keeping the Oreos horizontal) and repeat the process with the rest of the cookie dough. I got about 15 cookies in total. Cover the plate with plastic wrap and refrigerate for 3 hours, or overnight.
- When ready to bake, preheat the oven to 350F degrees and line cookie sheets with parchment paper. Place the dough balls (keeping the cookies in the same orientation so that the Oreo stays horizontal) 3 inches apart on the lined cookie sheets.
- Bake in the preheated oven for 12-15 minutes, or until the tops look just set.
- Remove the trays from the oven, and optionally place a few extra chocolate chips on top of each cookie. Cool the cookies on the cookie sheet for at least 10 minutes, then transfer to a wire rack and continue cooling.
Notes
- If you find the tops of the cookies aren't flattening down enough, simply press them down slightly before baking.
- Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake the dough from frozen as directed. They will take 1-2 minutes longer.
- Store cookies in an airtight container at room temperature for up to 5 days.
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