Thick and Chewy Oreo Stuffed Cookies

These Oreo stuffed cookies take two favorites and mash them into one over-the-top treat.

They’re thick, packed with chocolate chips, and hide a whole Oreo inside for a surprise in every bite.

What Makes These Stuffed Cookies So Good

The cookie dough is my standard chocolate chip base, which stays soft even a few days later. Wrapping it around an Oreo makes each cookie look bakery-worthy and feel like a special occasion.

I use regular Oreos because they soften just enough in the oven to meld with the dough, leaving a creamy center that’s never gritty or crunchy. The edges get crisp while the middle stays fudgy, and every bite is a conversation starter.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened: bring to room temperature for easy creaming
• 1 cup packed light brown sugar: dark brown also works, with a deeper molasses note
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature: cold eggs can cause the dough to separate
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups semisweet chocolate chips: good quality chips melt better
• 8 Oreo cookies: original style, any variety will work

Variations / Substitutions

• Swap the cookie inside: Double Stuf adds more filling, or try a flavored Oreo like mint or peanut butter.
• Different chips: white chocolate chips, chopped dark chocolate, or a mix of milk and semisweet all work well.
• Dairy-free option: replace butter with a solid vegan butter stick and use dairy-free chocolate chips.
• Add a drizzle: melted white or dark chocolate drizzled over the cooled cookies makes them extra festive.
• Gluten-free: use a 1:1 gluten-free flour blend and certified gluten-free sandwich cookies.

Vanilla Oreo Cake is another dessert you’d probably love if you enjoy these cookies.

How to Make Oreo Stuffed Cookies

Step 1: Make the Cookie Dough

Preheat the oven to 350°F (175°C). In a large bowl, beat the 1 cup softened butter, 1 cup brown sugar, and 1/2 cup granulated sugar with a mixer on medium speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, mixing well after each, then mix in the vanilla.

In a separate bowl, whisk the 2 1/2 cups flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low just until no streaks of flour remain. Fold in the chocolate chips by hand.

Step 2: Portion the Dough and Oreos

Scoop the dough into 8 equal portions, each about 1/4 cup worth. If you have a kitchen scale, each ball should weigh roughly 100 grams. Flatten each portion into a thick disc between your palms.

Have the Oreos unwrapped and ready. The dough discs should be wide enough to wrap around an Oreo with a little extra hanging over the sides. If the dough feels sticky, refrigerate it for 15 minutes before handling.

Step 3: Stuff and Chill the Cookies

Place an Oreo in the center of one dough disc. Bring the edges of the dough up and over the cookie, pinching the seams to seal completely. Roll it gently between your hands to form a smooth ball, then place it seam-side down on a parchment-lined baking sheet.

Once all 8 are shaped, refrigerate the tray for at least 30 minutes. Chilling firms up the butter so the cookies hold their shape and the Oreo stays nestled inside instead of melting out.

Step 4: Bake the Cookies

Arrange the chilled dough balls on a fresh parchment-lined baking sheet, leaving about 3 inches between each one. Bake for 12 to 14 minutes, until the edges are a light golden brown but the centers still look slightly puffed and underdone.

The cookies will look soft in the middle, and that’s exactly right. They’ll set up as they cool, so resist the urge to leave them in longer, or the Oreo center can lose its creaminess and turn tough.

Step 5: Cool and Serve

Let the cookies rest on the hot baking sheet for 5 minutes. The carryover heat finishes baking them gently. Then transfer them to a wire rack to cool until just warm or room temperature.

Serve the cookies while they’re still slightly warm, when the chocolate is melty and the Oreo center is extra soft. A cold glass of milk on the side never hurts.

Tips for the Best Oreo Stuffed Cookies

• If the dough feels too sticky to work with, pop it in the fridge for 15 minutes before shaping.
• Right after the cookies come out of the oven, press the edges inward with a spatula to create a perfect round shape.
• For an extra gooey center, swap in Double Stuf Oreos or tuck a small piece of chocolate alongside the Oreo before sealing.
• Drizzle the cooled cookies with melted white chocolate and a sprinkle of flaky sea salt if you want them to look bakery-case ready.

Scale the recipe to fit the occasion:

How to Keep Them Fresh

Store baked cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. The Oreo filling will gradually soften into the dough, which makes them almost brownie-like. For a just-baked taste, microwave a cookie for 10 seconds.

Frequently Asked Questions

Can I make these cookies smaller?

Yes, shape the dough into 12 or 16 portions and reduce the bake time by 2 to 3 minutes. Watch the edges carefully so they don’t overbrown.

How do I measure the flour correctly?

Spoon the flour into your measuring cup and level it off with a flat edge. Scooping directly from the bag packs in too much flour and leads to dry, crumbly cookies.

Can I freeze the baked cookies?

Absolutely. Place them in a single layer on a tray until frozen solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave.

What if my dough cracks when wrapping the Oreo?

Work with room-temperature dough discs, not ones that have been chilled. If cracks appear, press the seams together firmly with your fingertips and reshape the ball gently.

Oreo Stuffed Cookies Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 14 minutes mins

Total Time 34 minutes mins

Servings: 8 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups semisweet chocolate chips
• 8 Oreo cookies

Method

 

1. Preheat oven to 350°F. Cream butter, brown sugar, and granulated sugar until light and fluffy, 2 to 3 minutes. Add eggs one at a time, then vanilla, mixing well after each.
2. Whisk together flour, baking soda, and salt. Gradually add to wet mixture, mixing until just combined. Fold in chocolate chips.
3. Scoop dough into 8 equal portions. Flatten each into a disc. Place an Oreo in the center, wrap the dough around, and seal completely. Refrigerate shaped cookies for at least 30 minutes.
4. Place chilled dough balls 3 inches apart on a lined baking sheet. Bake 12 to 14 minutes until edges are golden and centers look slightly underdone.
5. Cool on the sheet for 5 minutes, then transfer to a wire rack. Serve warm.

Notes

The assembled cookies need to chill for at least 30 minutes before baking, so plan ahead. For an extra thick result, chill them for up to 2 hours. If your kitchen is warm, work in batches so the dough stays cool.