Itty Bitty Oreo Stuffed Chocolate Chip Cookies

These Itty Bitty Oreo Stuffed Chocolate Chip Cookies are so darn cute! They’re the cutest stuffed cookies, delicious little bites of your two favorite cookies in one fabulous treat!

Stuffed Cookies

My Oreo Stuffed Cookies are such a hit for any party, that I made an Itty Bitty version!! They are bite size, teenie tiny and irresistible with bites of Oreo Cookie inside a sweet chocolate chip cookie!

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What You’ll Need

• salted butter– For most of my recipes I use salted butter. Unsalted works too.
• light brown sugar- Light brown sugar adds sweetness and richness to the cookies.
• granulated sugar– This fine white sugar adds sweetness to the cookies.
• large eggs– For consistency, I use large eggs in my cooking and baking.
• pure vanilla extract– Use pure vanilla extract for best tasting results.
• all-purpose flour– Flour is the main dry ingredient in the cookies.
• kosher salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
• baking soda– Baking soda helps the cookies rise during baking.
• chocolate chips of choice– Milk or semi sweet is generally what I use. White chips and butterscotch would be good substitutions too.
• mini Oreo Cookies– Check for Mini Oreos in the cookie isle, they’re usually sold in bags.

How To Make Stuffed Cookies

1. 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.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
3. Using a melon baller, or teaspoon, take one scoop of cookie dough and place on top of a mini 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.
4. Bake for 8-10 minutes, until baked through.
5. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!

Since the mini Oreos are so small, I used my melon baller to scoop the dough, but a teaspoon would work just fine too. One scoop of dough on top, one scoop on the bottom.

Press dough around mini Oreo. Now time to bake, 350 degrees F. for 8 to 10 minutes.

How To Serve Stuffed Cookies

Serve mini cookies for any occasion where cookies are needed. Great for parties of all kinds.

How To Serve Leftovers

Serve any leftovers in an airtight container for up to 3 days.

Recipe Tips For Success

• Use real butter. I prefer salted, but unsalted is ok too. Make sure it’s softened before getting started.
• Use pure vanilla. Makes such a difference and tastes best!
• Use clean dried hands to stuff Mini Oreo inside two pieces of cookie dough. Make sure all edges are sealed up tightly.

Itty Bitty Oreo Stuffed Chocolate Chip Cookies

These Itty Bitty Oreo Stuffed Chocolate Chip Cookies are so darn cute! They're delicious little bites of your two favorite cookies in one fabulous treat!

Course: Dessert

Cuisine: American

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Servings: 65 mini cookies

Calories: 120kcal

Author: Jenny

Cost: $20

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Equipment

• Oven
• baking sheet
• mixing bowl or stand mixer
• measuring spoons
• measuring cups
• mixing spoon
• cookie scoop

Ingredients

• 2 sticks softened butter I use salted
• 3/4 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tbsp pure vanilla extract
• 3 1/2 cups all purpose flour
• 1 tsp kosher salt
• 1 tsp baking soda
• 10 oz bag chocolate chips
• 1 bag mini oreo cookies I used 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 melon baller, or teaspoon, take one scoop of cookie dough and place on top of a mini 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. Bake for 8-10 minutes, until baked through.
• Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!

Nutrition

Calories: 120kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 110mg | Potassium: 25mg | Fiber: 1g | Sugar: 10g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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