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Oreo Stuffed Chocolate Chip Cookies

Chocolate Chip Cookies, but stuff them with Oreos. These dynamite Oreo Stuffed Chocolate Chip Cookies are a soft & chewy chocolate chip cookie wrapped around a classic chocolate sandwich cookie–the Oreo of course. This is a one-bowl, no-chill cookie recipe that will have everyone asking for more.

Halved chocolate chip cookies in a stack revealing Oreos stuffed inside with the words, "Oreo Stuffed Chocolate Chip Cookies."

Giant gourmet cookies are all the rage these days. Though it’s a trend that is encouraged by popular bakeries such as Crumbl, super-size cookies are easy to make at home too! This recipe is makes 3″ cookies that are phenomenal on a holiday cookie tray, packed in lunchboxes, or a tasty pick-up-me-up treat anytime.

I’ve based this recipe off of one of my favorite chocolate chip cookie base recipes, but with a quick swap of mini chocolate chips so the dough will wrap around an Oreo easily.

Great Things About This Recipe

  • One-bowl recipe! Hurrah for fewer dishes.
  • Dough is easy to mix–no electric hand mixer or stand mixer needed.
  • No chilling the dough. Eat more cookies, faster.
  • These cookies are stuffed with an Oreo inside. I mean, need I say more?
  • They freeze well–minimize temptation!
Headshot photo of woman smiling and wearing a white dress and gold necklace.

Recipes by a Real Person in a Real Kitchen

In the age of AI-generated content, I like to share a quick note on how I’ve created and tested my recipes.

My recipes have been imagined, hypothesized, taste-tested, and refined by a real human (me!). I only publish recipes I think are awesome.

This recipe uses my soft & chewy chocolate chip cookie recipe with a few small changes and of course, Oreos inside. So good!

Ingredients in Oreo Stuffed Chocolate Chip Cookies

A few notes on some of the ingredients used in the cookies:

  • Unsalted Butter – I always use unsalted American butter in my baking recipes.
  • Granulated Sugar and Light Brown Sugar – using two types of sugar creates the perfect balance between a chewy cookie and a cookie that spreads the correct amount.
  • Egg – one large egg.
  • Vanilla extract – Use your favorite vanilla extract.
  • All-Purpose Flour – I use all-purpose flour in my baking. It’s very very important to measure your flour correctly. Never pack flour into a measuring cup. Use a scale for best results.
  • Cornstarch – Used to create a softer cookie. Cookies will still be good without it, just not quiiiite as soft.
  • Baking Powder and Baking Soda – Used to create rise in the cookies.
  • Salt – Essential for the proper flavor of baked goods. I use standard table salt.
  • Mini Chocolate Chips (Semi-Sweet) – I use mini semi-sweet chocolate chips.
  • Oreos – You will need 14 chocolate sandwich cookies. I used regular-stuffed Oreos. You could also use Golden Oreos or experiment with another flavor variety. I did not test “double-stuffed” cookies, but I will be sure to update this recipe when I do!

Substitutions

Cornstarch: If you don’t have cornstarch, you can leave it out. The cookies won’t be quiiiite as soft, but still perfectly delicious!

Mini Chocolate Chips: You can use regular chips, but the dough won’t form around the cookies quite as neatly. The mini chips also help the cookies spread more evenly since the chips distribute throughout the cookies more evenly than larger chips.

Oreos: While I haven’t tested the “double-stuffed” cookies, you can give it a try and see what you think. I honestly think it will work just fine (you might use a little more dough per cookie though), but I’ll update when I test it in my home kitchen.

Switch It Up: You can also experiment with using a different flavor of Oreo–what about Golden Oreos or even Mint?

Stacks of Oreo stuffed chocolate chip cookies cut in half and chocolate sandwich cookies.

How to Make Oreo Stuffed Cookies

Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!

Mix Up the Cookie Dough

This cookie dough is very easy. It uses extra-soft butter (but not melted!) so that you can mix it up without an electric mixer.

You’ll cream together the butter, brown sugar, and granulated sugar until completely combined and smooth. Add egg and vanilla extract to the butter mixture and stir until smooth.

Add all dry ingredients (flour, cornstarch, baking soda, baking powder, and salt) and gently combine. Fold in the mini chocolate chips.

Wrap the Oreos

Here’s a quick tutorial on how I wrap these cookies.

Scoop about 3 tablespoons of dough (this should weigh about 2 ounces), flatten into a disk about 3″ wide.

Place Oreo in the middle, wrap the dough around, and seal the bottom.

Place sealed side down on a baking sheet.

Form the dough around the cookie to avoid any thin spots.

Four numbered images showing how to wrap chocolate chip dough around an Oreo cookie.

Bake

Bake cookies one tray at a time for about 13-15 minutes or until puffed and golden brown on the edges. Don’t overbake.

An array of chocolate chip cookies.

Tips and Tricks

How to Store the Cookies

These cookies can be stored in an air-tight container at room temperature for up to 3 days. Or freeze for longer storage.

How to Freeze the Cookies

To freeze, I like to wrap my cookies in a layer of plastic wrap and then package in freezer bags. They will keep for 1-2 months in the freezer.

How to Avoid Dry Cookies

Dry cookies are the worst!! Unfortunately, it’s a mistake that can happen sometimes. The best way to prevent dry cookies is to measure your flour correctly. Use a scale for the most accurate measurement and the most perfectly textured cookies!

More Recipes to Try

A half of an Oreo-stuffed chocolate chip cookie resting on top of another cookie.
A stack of three Oreo stuffed chocolate chip cookies cut in half to reveal the Oreo cookie inside.

Oreo Stuffed Chocolate Chip Cookies

Chocolate Chip Cookies, but stuff them with Oreos. These dynamite cookies are a combination of a soft & chewy chocolate chip cookie wrapped around the classic chocolate sandwich cookies. These are a one-bowl, no-chill cookie that will have everyone asking for the recipe.
No ratings yet
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 14 cookies
Calories 291 kcal

Ingredients
  

  • 8 tablespoons unsalted butter 4 ounces, very soft
  • 1/2 cup brown sugar 3.5 ounces
  • 1/3 cup granulated sugar 2.3 ounces
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour 7.5 ounces
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup mini semi-sweet chocolate chips
  • 14 chocolate sandwich cookies (such as Oreo)

Instructions
 

  • Preheat oven to 350°F. Line two large baking sheets with parchment paper.
  • Note that the butter should be quite soft, but not melted. It should smush easily with a fork.
    Use a fork to cream together the butter, brown sugar, and granulated sugar until completely combined and smooth. Add egg and vanilla extract to the butter mixture and stir until smooth.
  • Add all dry ingredients (flour, cornstarch, baking soda, baking powder, and salt) to the butter and sugar mixture. Stir gently with a large spoon (or fold with a large spatula) until just combined (don’t overmix).
  • Add the mini chocolate chips and fold in gently.
  • Scoop a 2 ounce ball of dough (about 3 tablespoons) with a cookie scoop or a spoon. Flatten to about a 3" disk. Place an Oreo in the middle and gently wrap the dough completely around the cookie (no gaps or thin spots). Place on baking sheet with the "seam side" down. Repeat with the remaining dough for about 14 cookies.
  • Bake cookies one tray at a time for about 13-15 minutes or until puffed and golden brown on the edges. Don't overbake.

Notes

Finished cookies are 3″ in diameter. 

How to Store the Cookies

These cookies can be stored in an air-tight container at room temperature for up to 3 days. Or freeze for longer storage.

How to Freeze the Cookies

To freeze, I like to wrap my cookies in a layer of plastic wrap and then package in freezer bags. They will keep for 1-2 months in the freezer.

Nutrition

Calories: 291kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 30mgSodium: 132mgPotassium: 132mgFiber: 2gSugar: 22gVitamin A: 224IUCalcium: 31mgIron: 3mg
Tried this recipe?Let us know how it was!

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