Name: Oreo Stuffed Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ tsp baking soda; ¼ tsp salt; 1 cup unsalted butter, melted; ¼ cup brown sugar; ½ cup granulated sugar; 1 tsp vanilla extract; 1 large egg; 1 cup crushed Oreos, divided (¾ cup for dough, remaining for rolling); 8 to 10 whole Oreos for stuffing; ½ cup chopped baking chocolate

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Introduction

These Oreo Stuffed Cookies are a delightful twist on a classic favorite, combining soft, chewy cookie dough with a whole Oreo hidden inside. Perfect for Oreo lovers looking for an extra indulgent treat that’s sure to impress.

The image shows a close-up of two cookie halves stacked on top of each other with a visible Oreo cookie inside. The cookie has a golden-brown outer layer with a soft, slightly crumbly texture dotted with darker cookie crumbs. Inside, a black and white Oreo cookie is layered in the middle, with its dark chocolate cookie and creamy white filling clearly visible. The cookie halves rest on white parchment paper placed on a white marbled surface, with some chunks of dark chocolate and cookie crumbs scattered around. The soft-focus background shows more similar cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
1 cup unsalted butter (melted)
1 cup crushed Oreos (plus 8 to 10 whole Oreos for stuffing)
¼ cup brown sugar
½ cup granulated sugar
1 tsp vanilla extract
1 large egg
½ cup chopped baking chocolate

Instructions

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
Step 3: Add the vanilla and egg, mixing just until combined. Avoid overmixing to keep the cookies soft and chewy.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Add the dry ingredients to the wet ingredients and stir by hand until everything just comes together into a thick dough.
Step 6: Fold in the chopped chocolate and about ¾ cup of crushed Oreos for that signature cookies-and-cream flavor.
Step 7: Scoop about 1 tablespoon of dough and flatten it in your palm. Place a whole Oreo in the center, then top with another 1–2 tablespoons of dough. Gently press and seal the edges so the cookie is completely enclosed with no Oreo visible.
Step 8: Roll each stuffed cookie in the remaining crushed Oreos for extra crunch and flair.
Step 9: Place the cookies on your prepared baking sheet about 3 inches apart to allow for spreading.
Step 10: Bake for 8–10 minutes, or until the edges turn golden and the centers look just set.
Step 11: Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a double chocolate effect, use dark or milk chocolate chunks instead of baking chocolate.
If you prefer a softer Oreo texture, try slightly underbaking the cookies by a minute or two.
Substitute crushed Golden Oreos for a different flavor twist.
Chill the dough for 15-30 minutes before assembling to make handling easier and prevent excessive spreading.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week or freeze for up to 3 months. Reheat in a microwave for 10-15 seconds to soften before serving.

How to Serve

The image shows thick, soft cookies covered in dark cookie crumbs on top, placed on a sheet of crumpled white parchment paper over a wooden board. Each cookie is a light golden color with dark brown chunks and crumbs scattered on the surface, some with visible melted chocolate peeking out from inside. There are a few pieces of broken dark chocolate and a halved cookie placed around the cookies on the board. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter that isn’t melted?

Yes, softened butter works too, but melting it helps blend the sugars better and creates a chewier cookie texture.

What if my cookies spread too much while baking?

Make sure your dough is well chilled before baking and avoid adding too much butter. Also, spacing the cookies well apart on the baking sheet helps prevent them from merging.