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Overhead photo of homemade Oreo stuffed chocolate chip cookies recipe on a white kitchen counter with one cookie broken open showing the Oreo inside.

Oreo Stuffed Chocolate Chip Cookies Recipe

Thick, chewy homemade chocolate chip cookies stuffed with whole Oreos for the ultimate indulgent treat.
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Course: Dessert, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 24 cookies
Calories: 250kcal
Cost: $12

Equipment

  • 1 Stand mixer or hand mixer For creaming butter and sugar
  • 2–3 Mixing bowls Large and medium
  • 1 set Measuring cups & spoons Standard baking set
  • 2 Baking sheets Light-colored, for even baking
  • 1 roll Parchment paper To prevent sticking
  • 1 Cookie scoop (2 tbsp) For portioning dough
  • 1 Silicone spatula For folding chocolate chips
  • 1 Wire cooling rack For cooling cookies

Ingredients

  • 2 ¼ cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Butter Softened
  • ¾ cup Granulated sugar
  • ¾ cup Brown sugar Packed
  • 2 large Eggs Room temperature
  • 2 teaspoon Vanilla extract
  • 2 cups Semi-sweet chocolate chips
  • 24 whole Oreo cookies Regular size
  • 2 tablespoon Milk For sealing dough
  • ½ cup Mini chocolate chips (Optional) extra chocolate
  • 1 teaspoon Espresso powder (Optional) enhances chocolate
  • – Sea salt flakes (Optional) for sprinkling

Instructions

  • Preheat oven to 350°F (175°C).
  • Line baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, baking soda, and salt.
  • In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in eggs one at a time, then add vanilla extract.
  • Gradually mix in dry ingredients until combined.
  • Fold in chocolate chips with a spatula.
  • Scoop 2 tablespoon of dough, flatten slightly, place an Oreo in the center, and cover with another scoop of dough.
  • Seal the edges with milk to ensure Oreos are fully covered.
  • Roll into a ball and place on baking sheet, leaving space between cookies.
  • Bake for 12–15 minutes, until edges are golden brown.
  • Cool on wire rack before serving.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 65g | Calories: 250kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 180mg | Potassium: 120mg | Fiber: 1g | Sugar: 22g | Vitamin A: 150IU | Calcium: 20mg | Iron: 1.2mg