Sharing my all time favorite chocolate chip cookie recipe today, my Oreo Stuffed Chocolate Chip Cookies! These cookies bring a smile to everyones faces. They’re literally perfect for every Holiday, occasion and so perfect for bake sales!
Welcome to the ORIGINAL Oreo Stuffed Chocolate Chip Cookie recipe that was created way back in 2011! It’s been a Picky Palate favorite ever since!
Try my Perfect M&M’s Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need To Make Oreo Stuffed Chocolate Chip Cookies
- salted butter– For most of my recipes I use salted butter, but unsalted is just fine here too.
- light brown sugar– The light brown sugar also brings the sweetness to the cookies.
- granulated sugar– This fine sugar brings the sweet to the cookies.
- large eggs– For consistency use large eggs for your baking.
- pure vanilla extract– For best tasting results use pure vanilla extract.
- all-purpose flour– Flour is the main dry ingredient for the cookies.
- kosher salt– This coarse salt is commonly used in cooking and baking. Find it near the table salt.
- baking soda– Baking soda helps the cookies rise during baking.
- mini chocolate chips– Find the mini M&M’s near the candy section in most grocery stores. Regular size are fine too if you can’t find the mini.
- Mega Stuf Oreo Cookies- Double Stuf or Mega Stuf Oreos work best. You can really see the Oreo Cookie layers when cookies are cut in half.
How To Make Oreo Stuffed Chocolate Chip Cookies
- Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
- In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a parchment baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!
Once wet ingredients are well combined add the dry ingredients.
Time to add the chocolate chips! I prefer to use mini chocolate chips for this recipe. They don’t stick out while you’re wrapping the cookie dough around the Oreo cookie. If you can find the mini chocolate chips, you’ll find they’re better to work with.
What Type Of Oreo Cookie Should I Use?
The Mega Stuf Oreo Cookies are my favorite to use for this recipe, but you can use any Oreo variety you’d like.
When your dough is prepared, use a large cookie scoop and scoop two scoops of dough on both sides or Oreo Cookie.
Place them onto parchment paper until all are scooped like this.
How To Stuff Your Oreo Stuffed Chocolate Chip Cookies
Now, take each stack of cookie dough and Oreo cookie and start to enclose the Oreo cookie with the cookie dough. Carefully pinch all sides and use both hands to press like you are making meatballs. You want it nice and tight, but be gentle so the Oreo doesn’t break inside.
Your Oreo stuffed cookie dough should look like this. A slightly flattened ball.
Place all Oreo stuffed cookie dough pieces onto parchment lined cookie sheets. I do 6 per cookie sheet since they’re large. Bake at 350 degrees F. for 9-12 minutes, until baked. Remove and let cool before serving.
How To Serve Best Chocolate Chip Cookies
Once cookies have cooled, use a sharp knife to cut in half to serve. It’s fun to have them halved on a serving plate so your guests can see the inside!
Tips For Making The Best Chocolate Chip Cookies
- Don’t alter the recipe, use all ingredients as listed.
- Always use butter, not margarine. ALWAYS. I prefer salted butter for my chocolate chip cookies. Try it!
- Do not ever grease your cookie sheets. Will make cookies spread and change texture. I love using Parchment paper.
- Don’t overtake your cookies. Cookies will continue to cook on hot cookie sheet when removed from oven.
- Let cookies cool completely before storing in containers. This will keep their crispness
How To Store Leftovers
Store leftover cookies in an airtight container for 3 days room temperature.
Oreo Stuffed Chocolate Chip Cookies
Equipment
- Oven
- cookie sheet
- parchment paper
- mixing bowl
- stand mixer or electric mixer
- cookie scoop
- measuring cups
- measuring spoons
Ingredients
- 2 sticks softened butter
- 3/4 Cup packed light brown sugar
- 1 Cup granulated sugar
- 2 large eggs
- 1 Tablespoon pure vanilla
- 3 1/2 Cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 10 oz bag chocolate chips
- 1 bag Oreo Cookies I used the double stuff 🙂
Instructions
- Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
- In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a parchment lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!
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Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
My boyfriend would die over these… Thanks for the Valentine’s Day dessert menu!
I am drooling!! These are heaven sent! I found these on several other blogs and have finally traced down the original source! You are a genius!! I am blogging about these in my next post!! – http://www.ellebeautiful.wordpress.com
-Elle Bomb
Thank you Elle! I appreciate you tracing me down, so many others haven’t 🙁 Hope you enjoy!!
Just looking at these makes me want a tall glass of milk!
I love all of your pictures 🙂
Simple incredible photos and cookies! My daughter will love this, thank you so much!
Those are ridiculous looking, I know more than a few people who would love to indulge in these! I have to imagine those cookies are quite large?! Might have to add these on my list 🙂
This is like the Pumple cake of cookies!! MMMM!!
About three afters after seeing this delightful concoction on your blog, they were in my oven. Thanks for the great idea! I stuck with the tried-and true Tollhouse dough recipe and immediately shared the cookie love to friends on my blog: http://maplemacaroni.blogspot.com/2011/01/oreo-stuffed-chocolate-chip-cookies.html
I just made these tonight with my friends ( we saw them on a food blog on tumblr), and they are INCREDIBLE. When I first saw a picture, I just knew it had to be amazing. We decided to try them out, and we made 25 beautiful, and giant cookies. They are to die for. <3
I went home and made these right away… absolutely delicious. Everyone I gave them to just loved them. I can’t wait to make them again 🙂
The look very yummy! Seriously how do you not weight 500 pounds? What do you do with all the goodies you bake?
I thought I was the only person on the planet to still use a handmixer, what with everyone and their grandma using a fancy kitchen aid. (I would like one though :D) Oh and, great cookies 🙂
Wow…Serious Eats sent me over here and I am so glad they did! These look AMAZING. Love that you include exercise in the happy baking part too 🙂
This is pure genius!
Made them this morning and turned out wonderful! Thank you!
So glad to hear it!!!
Made these last night and they were GREAT!!!! my husband absolutely loved them 🙂 thank you for sharing the recipe.
Angela, I had the same problem just now. They look like little sunhats. YUMMY tho. Sugar O.D. 😉
these are so yummy warm – I didn’t care for them the next day. we had to bake our cookies for 16 minutes though, but still yummy with some milk
I made these this weekend! Loved them! Although my husband said “fine, it’s no oatmeal raisin cookie.”. :). Just can’t win sometimes. Brought them to a party and the kids lived them! Brought one to work today and no one could guess what was inside. :). So fun!
I just did a half-batch as a test run for an event I’m going to on Wednesday. The dough was a bit on the dry side, so I added another tablespoon of butter and a tablespoon more of beaten egg. I had a few open bags of chocolate chips that I wanted to use up, so I used a mix of milk chocolate chips and mini semi-sweets.
The cookies came out beautifully! I’m already thinking of other variations for the inside and outside cookies. Thanks for sharing!
Wow, these are amazing some of our favorite things.
I am going to have to try this for sure. DROOOOOOL
I wanted to invite you to a new foodie forum hope you check it out.
http://s15.invisionfree.com/Ya_Salam_Kitchen/index.php
Made these tonight – delicious and well worth sacrificing some Oreos to a chocolate chip cookie batter plight!
The first batch spread out a bit (just like Angela’s batter ring – but still delicious). Second batch I threw in the fridge to chill a bit and them came out intact.
Yum, these are so decadent!
These look better than birthday cake!
These look unbelievably irresistible! Seriously can’t wait to make them…they have bumped everything else on my “must-make” list down! This is my next new recipe, for sure! Thanks!
hahaha I love that they are the size of small heads. Three cookies in one! intense.
I just saw a recipe on Tasty Kitchen for cheesecake oreo cookies. I guess it’s time for me to bust out my oreos.
Oh my goodness…these look awesome…I could see the kids devouring them instantly… you could even do them with fudgy-os.
I just made these and my cookie dough “spread” out around the oreo so I have a tall section around the oreo and a big ring of chocolate chip cookie around it……any ideas as to why that happened? They are delicious anyway but not as pretty as yours!
That’s what happened with mine too. I wonder if they would spread less if the dough was chilled.
Well, I don’t want to sound technical, but the dough spreads a lot if you use eggs and butter right out of the fridge. They must be at room temp., or else the batter will be un-even and they’ll spread in the oven. If I forget to let my butter go to room temp., I put it in the microwave on defrost mode for 1 minute at a time till soft, if I forget to let the eggs warm up outside the fridge, I take them out right as I start to make the dough, and when it’s time to put them in, I first warm them up in my hands as much as I can! Hope this helps 🙂
You are a bad bad lady – these look SOOO yummy! I will be trying them tomorrow if I can wait that long…YUMMM! So glad I am not doing a diet in 2011 – THANKS for a wonderful recipe!
I am making these today!! I thought the brownie ones looked awesome, but a little hard to make maybe, but these look super easy! My daughters will love helping too!
Oh my goodness – I love how big these cookies are! My husband’s favorite cookies are Oreos – I should surprise him with a batch of these!
Holy moley, you are so good at stuffing one dessert inside another, I hardly know what to do with myself. I got a silpat and a cookie dough scoop for Christmas so I must try these!
My gosh, is there anything you can’t do with an oreo? Looks awesome!
OH MY WORD. I made these last night and they are DELICIOUS! I didn’t have any chocolate chips open, so I used some M & M’s I had leftover from the Butterscotch Cookie recipe from last week. SO YUMMY! Thank you! I managed to only eat one last night, but I must confess that I had another for breakfast! 🙂
These look so yummy! I just bought some oreos for another recipe and will have lots leftover, so I will be trying these soon.
I’m just starting my blog, and was wondering if you had any advice to someone who is just starting out.
Thank you!
Jenny these giant cookies look like an amazing treat! I bet your boys love them 🙂 Miss you girl. xo