Oreo Stuffed Chocolate Chip Cookies + VIDEO

5 from 11 votes

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!

baked oreo stuffed chocolate chip cookies

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.

ingredients for oreo stuffed chocolate chip cookies

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.

eggs and vanilla in mixing bowl for oreo stuffed chocolate chip cookies

How To Make Oreo Stuffed Chocolate Chip 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. 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!

dry ingredients in mixing bowl for oreo stuffed chocolate chip cookies

Once wet ingredients are well combined add the dry ingredients.

chocolate chips added to cookie dough for oreo stuffed chocolate chip cookies

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.

ingredients ready to prepare oreo stuffed chocolate chip cookies

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.

cookie dough on top of oreo cookie

When your dough is prepared, use a large cookie scoop and scoop two scoops of dough on both sides or Oreo Cookie.

cookie dough on top and bottom of oreo

Place them onto parchment paper until all are scooped like this.

enclosing oreo cookie with cookie dough

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.

oreo cookie enclosed with cookie dough

Your Oreo stuffed cookie dough should look like this. A slightly flattened ball.

oreo stuffed chocolate chip cookies ready to bake in oven

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.

baked oreo stuffed chocolate chip cookies

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

  1. Don’t alter the recipe, use all ingredients as listed.
  2. Always use butter, not margarine.  ALWAYS.  I prefer salted butter for my chocolate chip cookies.  Try it!
  3. Do not ever grease your cookie sheets.  Will make cookies spread and change texture. I love using Parchment paper.
  4. Don’t overtake your cookies.  Cookies will continue to cook on hot cookie sheet when removed from oven.
  5. 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.

5 from 11 votes

Oreo Stuffed Chocolate Chip Cookies

Can't decide between Oreos and chocolate chip cookies? Now, you don't have to! These Oreo Stuffed Chocolate Chip Cookies are here to satisfy all your cookie cravings.
Course: Dessert
Cuisine: American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 large cookies
Calories: 388kcal
Author: Jenny
Cost: $15
Print Pin Rate

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!

Video

Nutrition

Calories: 388kcal | Carbohydrates: 75g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 322mg | Potassium: 67mg | Fiber: 2g | Sugar: 45g | Vitamin A: 90IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 2.3mg
Keywords: best chocolate chip cookie recipe, oreo chocolate chip cookies, oreo cookie recipe, oreo in chocolate chip cookie, oreo in cookie recipe, oreo stuffed chocolate chip cookies, the best chocolate chip cookies, the best chocolate chip cookies ever

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photo collage of oreo stuffed chocolate chip cookies

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422 Responses
  1. Patricia Stewart

    Your Ingredient list states 10 oz. choc chips, it doesn’t specify whether they are semi sweet or milk choc. I ended up using the semi sweet chips because that is what I had on hand. After looking at your recipe again, and noticed in one of your photos the bag of chips had a purple label on it, and that so happens to be the color for the milk choc chips by Hersey. It would have been better if you had listed the type of choc chips used in your recipe. I sure that my batch using the semi sweet will turn out just as well. Next time I will use the milk choc chips, Also the bags of milk choc chips by Hersey are 11.5 ounces not 10 ounces.

  2. Pien

    Wooww!! I need to make this! But what do you mean with 3 1/2 Cups all purpose flour? Do you need to put 1/2 Cups three times in the dough or what?

  3. Aqiyl Aniys

    When I saw the picture of the cookie all I could do was smile. There is a lot of ingenuity here in these amazing looking cookies.

  4. Marsha

    My cookies came out huge when I made them, I would love for them to come out almost the same size as the oreo.. should I use an even smaller cookie scoop?

  5. Joanna

    This is the fourth superbowl I’ve made these cookies for– they are ALWAYS a hit– however, I have never been able to keep my cookies from spreading. BUT, this year I’ve FINALLY figured it out! In addition to refrigerating the cookie dough covered oreos before baking (which I find reduces spreading by ~50%), baking the cookies as close to the heating element as possible seems to do the trick!

  6. Camisha

    I made these tonight. So I totally overlooked the part that said I needed a cookie scooper and ended up using a ice cream scooper. Needless to say my cookies were huge but boy did they taste good. One cookie was like eating a dessert. Great recipe!

  7. gen

    I made these cookies with store bought dough and they spread out like little hats, even when frozen for a bit. Very cute and very tasty (though not what I expected) and they still were quite a hit, even up against a turducken (you have to have a stuffed desert to go with a thrice stuffed bird). Think I’ll try the cookie dough from scratch next time. Thanks for the idea and recipe.

  8. Diane

    I made these but, they didn’t look like yours. How did you manage to keep the cookie part from flattening out around the oreo. I used the scoops of dough for the first batch and less for the second. the first ones looked like monster cookies and the second ones not as bad. they were yummy tasting but they didn’t keep their shape at all.

  9. hanne :)

    Hi!

    These cookies are seriously the best cookies i’ve ever made! Me and my sister have been making them several times, and they’re irresistible! so thank you for making this recipe, I’M IN LOVE!
    love from Norway 🙂

  10. Megan

    We found that crunching the oreos u into bite size pieces actually made these cookies less of a mouthful. We could make the cookies smaller and they lasted longer this way.

  11. Emma

    Hi! OMG those looks delicious! I was just woundering how much 2 sticks of butter is? Im not from the us and have never heard that measurement before

  12. Emily

    I’m so in love with this idea that my friend and I are going to make it tomorrow when I go over to her house! She’s really excited to get fat off of these cookies, and so am I. 😀

  13. Angie

    I just made these and they’re in the oven now. Like someone else said – mine spread out a lot as well. All of my ingredients were room temp too and I didn’t over mix the batter 🙁 I think next time I’ll try them with my usual choc chip recipe and see how it goes.

  14. Francesca

    I LOVE this recipe! well.. I love all your recipes, but this one… It was even funny to make them. My only problem is that here in Italy is very difficult to find many of your ingredients, but I am working on it.

  15. ballerines longchamps

    These are actually impressive ideas in about blogging. You have touched some good things here. Any way keep up wrinting.

  16. Jam

    I make these for my coworkers from time to time as a random surprise and they absolutely LOVE them. They don’t want me to bake anything else. Thanks for sharing the recipe!

  17. Kahalia

    IF you do this with REFRIGERATED STORE BOUGHT DOUGH, it will spread. You will not get that beautiful cookie! Still delicious!

  18. Jenn C

    I made these last night, oooooh weeee those are some good cookies. My first time baking cookies from scratch, turned out like the picture. Well maybe not that perfect but a close match. Thanks

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