Oreo Stuffed Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 25

Cook Time: 14

Chill Time: 10

Total Time: 49

Servings: cookies

Calories: 336kcal

Author: Becky Hardin - Easy Dessert Recipes

Make the most impressive cookies you’ve ever seen with this fun recipe for Oreo Stuffed Cookies. These baked goodies are sure to satisfy your sweet tooth.

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Equipment

Kitchen Scale (optional)
2 Baking Sheet
Hand Mixer
Cookie Portion Scoop

Ingredients

1 cup unsalted butter 226 grams, melted (2 sticks)
¾ cup brown sugar 160 grams
¾ cup granulated sugar 150 grams
2 large eggs 100 grams, room temperature
2 teaspoons pure vanilla extract 8 grams
3¼ cups all-purpose flour 390 grams
1 teaspoon baking soda 6 grams
¾ teaspoon kosher salt
1 cup chocolate chips 170 grams
18 Oreo cookies 203 grams

Instructions

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
In a large bowl, using a hand mixer, cream the butter, brown sugar, and granulated sugar together until smooth, about 2 minutes.
1 cup unsalted butter, ¾ cup brown sugar, ¾ cup granulated sugar
Add the eggs and vanilla extract and mix until incorporated, about 30 seconds.
2 large eggs, 2 teaspoons pure vanilla extract
In a separate bowl, whisk the flour, baking soda, and salt together.
3¼ cups all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon kosher salt
Gradually add the dry ingredients to the wet ingredients, beating lightly after each addition.
Gently fold the chocolate chips into the batter.
1 cup chocolate chips
Use a cookie scoop to scoop a heaping ball of cookie dough into your hand. Make a small indentation in the ball of dough. Place an Oreo cookie into the indentation, gently forming the dough around the Oreo. Make sure to completely cover the Oreo with cookie dough and place the cookie dough ball (with the Oreo horizontal to the baking sheet) onto the prepared baking sheet. Repeat until the cookie dough is gone. Cookie dough balls can be close together on the baking sheet.
18 Oreo cookies
Place the baking sheet in the refrigerator and chill for 5-10 minutes.
Once chilled, remove the cookie dough from the refrigerator. Place chilled cookie dough balls 3 inches apart onto prepared baking sheet.
Bake for 12-14 minutes.
Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire cooling rack. Let the cookies cool before serving.

Notes

If you don’t have a cookie scoop, you can use an ice cream scoop for scooping the cookie dough.
If you don’t have chocolate chips, you can use chocolate chunks for your cookie dough!

Storage: Store Oreo stuffed cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition