Here’s a delicious recipe for Oreo-Stuffed Chocolate Chip Cookies—soft, gooey, and filled with a sweet surprise inside!
🍪 Oreo-Stuffed Chocolate Chip Cookies
Ingredients (Makes ~16 cookies)
For the Cookie Dough:
1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar (packed)
1 cup granulated sugar
2 large eggs
1 tbsp vanilla extract
3 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips
For the Filling:
16 Oreo cookies (or more if desired)
Instructions
Preheat Oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream Butter & Sugars:
In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Add Eggs & Vanilla:
Mix in the eggs one at a time, then add vanilla. Scrape down the sides as needed.
Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add to the wet mixture until combined.
Add Chocolate Chips:
Fold in the chocolate chips.
Assemble the Cookies:
Take about 1½ tablespoons of cookie dough and flatten it slightly in your hand.
Place an Oreo on top.
Take another 1½ tablespoons of dough and place it on top of the Oreo.
Seal the edges together, covering the Oreo completely with dough. Shape into a ball.
Bake:
Place the stuffed dough balls on the prepared baking sheet (leave space for spreading).
Bake for 11–13 minutes, or until the edges are golden brown. Centers may look slightly underdone—this is perfect for a gooey cookie!
Cool:
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
🍫 Tips:
For an extra gooey center, use Double Stuf Oreos or add a dollop of Nutella between two Oreo halves before wrapping in cookie dough.
Chill dough for 20–30 minutes before baking for thicker cookies.
Store in an airtight container for up to 5 days (or freeze up to 2 months).