Oreo Stuffed Cookies Recipe
If you’re looking for a show-stopping, kid-approved treat, this Oreo Stuffed Cookies Recipe gives you giant, bakery-style cookies with a surprise Oreo center, gooey chocolate chips, and that perfect chewy edge.
These homemade Oreo stuffed cookies are what happens when chocolate chip cookies and Oreos decide to have a little fun together. You get soft, chewy oreo stuffed treats with a crisp edge, a warm Oreo center, and melty chocolate in every bite. They’re a fantastic dessert with Oreos for birthday parties, bake sales, game nights, or honestly, “just because” baking days.
I’m a 50-year-old mom and now a grandma, and around here, these stuffed Oreo cookies have become birthday-request famous. The grandkids call them “hidden treasure cookies,” and the adults pretend they’re “for the kids” while sneaking a second one. If you want an Oreo cookie dessert recipe that makes everyone stop and say, “Wait, what’s inside these?” — you’re in the right place.
Why You’ll Love This Recipe
- Big bakery-style cookies at home – These giant Oreo stuffed cookies look like something from a fancy bakery, but they’re easy enough for a weeknight.
- Soft, chewy, and gooey – Think chewy Oreo stuffed cookies with crisp edges, soft centers, and melty chocolate chips.
- Crowd-pleasing party cookie – This party Oreo cookies recipe is always the first dessert to disappear at potlucks and birthday tables.
- Kids can help – Little hands love wrapping the dough around the Oreos; it’s a fun kids friendly Oreo cookies project.
- Flexible and customizable – Use different Oreo flavors, add sprinkles, or swap in peanut butter chips for an indulgent Oreo cookies recipe twist.
- Freezer-friendly dough – Make the dough balls ahead, freeze, and bake fresh whenever you need homemade stuffed cookies in a hurry.
- No special tools required – A hand mixer and a baking sheet are all you really need for this easy Oreo stuffed cookies recipe.
- Perfect for gifting – These look impressive in cookie boxes and tins and travel well for holidays, game days, or care packages.
Ingredients
Here’s everything you’ll need for the best Oreo stuffed cookies. This makes big, bakery-style chocolate chip cookies with Oreos tucked inside.
For the cookie dough:
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch (for extra soft Oreo stuffed cookies)
- ¾ teaspoon fine sea salt (or 1 teaspoon kosher salt)
- 1½ cups (270 g) semi-sweet chocolate chips (or a mix of milk and dark)
For stuffing:
- 24 Oreo cookies (regular or Double Stuf – use your favorite flavor)
Optional, but lovely:
- Flaky sea salt for sprinkling on top after baking
A few ingredient tips, from my kitchen to yours:
- Butter: Room-temperature butter should give a gentle dent when pressed with a finger but not feel greasy. Too soft and the dough can spread too much.
- Sugar: The higher brown sugar content helps create chewy Oreo stuffed cookies with a deeper caramel flavor.
- Cornstarch: This little scoop helps keep the centers soft and thick. It’s a favorite trick in many chocolate chip cookies with Oreos.
- Chocolate chips: Use good-quality chips or chopped chocolate bars; they melt more beautifully and give that “bakery cookie” look.
- Oreos: Any variety works—Golden, Birthday Cake, Mint. Stuffed Oreo cookies are a fun excuse to try all the flavors.
Step-by-Step Directions
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Preheat and prep the pans
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This helps keep the bottoms from over-browning and makes cleanup easy. -
Cream the butter and sugars
In a large bowl, using a hand mixer or stand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed for about 2–3 minutes, until light and fluffy. Scrape down the sides of the bowl once or twice. This step helps build structure for thick, baked Oreo stuffed cookies. -
Add eggs and vanilla
Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract. The mixture should look smooth and slightly thick. If it looks curdled, don’t panic—it usually smooths out once the dry ingredients go in. -
Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. This prevents any clumps of baking soda and keeps the texture even. -
Bring it all together
With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until the flour is incorporated. The dough should be thick and slightly sticky but not runny. Over-mixing here can make your homemade Oreo stuffed cookies tough instead of soft. -
Fold in the chocolate chips
Using a spatula or wooden spoon, fold the chocolate chips into the dough. If the dough feels very soft (especially if your kitchen is warm), cover the bowl and chill it for about 20–30 minutes. Chilled dough helps create thicker, chewy Oreo stuffed cookies. -
Shape and stuff the cookies
Scoop about 2 tablespoons of dough (a heaping cookie scoop) and gently flatten it in your hand. Place an Oreo in the center, then scoop another 2 tablespoons of dough and place it on top. Use your hands to completely encase the Oreo, sealing the edges and forming a large ball.- The finished dough ball should be slightly taller than it is wide—this helps the cookies bake up thick.
- Repeat with the remaining dough and Oreos.
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Arrange on baking sheets
Place the stuffed dough balls on the prepared baking sheets, spacing them at least 3 inches apart. These are giant Oreo stuffed cookies, so they need room to spread! If the dough feels sticky or warm, you can chill the shaped cookie balls in the fridge for 15 minutes before baking. -
Bake to soft perfection
Bake one sheet at a time for 11–14 minutes, depending on your oven. The cookies should be set around the edges, lightly golden, and slightly underbaked in the center. Remember, they’ll continue to cook on the hot pan after you pull them out.- For softer Oreo stuffed cookies, pull them closer to 11–12 minutes.
- For a slightly more crisp edge, closer to 13–14 minutes.
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Cool (a little) and serve
Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack. If you like, sprinkle a tiny pinch of flaky sea salt on top while they’re still warm. Serve slightly warm for the full Oreo filled cookies experience—soft cookie, melty chocolate, and a tender Oreo center.
Servings & Timing
- Yield: About 18–24 large Oreo stuffed cookies (depending on how generous your scoops are)
- Prep Time: 20 minutes
- Chill Time (optional but recommended): 20–30 minutes
- Bake Time: 11–14 minutes per batch
- Total Time: About 1 hour (including light chilling and cooling time)
If you’re baking multiple trays for a party Oreo cookies recipe, plan a bit more time so each sheet gets its moment in the oven.
Fun Variations to Try
You know what? Once you make these once, you’ll probably start dreaming up your own twists. Here are a few of our family favorites:
- Mint Chocolate Version – Use Mint Oreos and add ½ teaspoon peppermint extract to the dough for a wintry, minty Oreo cookie dessert recipe.
- Peanut Butter Lover’s – Use Peanut Butter Oreos and swap ½ cup of the chocolate chips for peanut butter chips.
- Birthday Cake Party Cookies – Use Birthday Cake Oreos and stir ¼ cup rainbow sprinkles into the dough for a festive party Oreo cookies recipe.
- Double Chocolate Oreo Stuffed Cookies – Replace ½ cup of flour with ½ cup unsweetened cocoa powder for extra chocolatey, indulgent Oreo cookies.
- Gluten-Friendly Twist – Use a good 1:1 gluten-free flour blend and gluten-free sandwich cookies for a gluten-friendly version of these homemade stuffed cookies.
- Mega Giant Oreo Cookie Pie – Press half the dough into a greased 9-inch skillet, layer with Oreos, top with remaining dough, and bake as one huge skillet cookie.
Storage & Reheating
These oreos stuffed chocolate chip cookies keep surprisingly well, though they rarely last long in my house.
- Room Temperature: Store cooled cookies in an airtight container at room temp for 3–4 days. Place a piece of bread in the container if you want to help keep them soft.
- Fridge: You can chill them if your kitchen is warm, but they’re best at room temperature. If chilled, let them sit out for about 15–20 minutes before eating.
- Freezer – Baked Cookies: Freeze baked and cooled Oreo stuffed treats in a single layer, then transfer to a freezer bag or container. They’ll keep well for up to 2 months.
- Freezer – Unbaked Dough Balls: Shape the Oreo cookie dessert recipe dough around the Oreos and freeze the raw stuffed balls on a tray. Once firm, move to a freezer bag. Bake from frozen, adding 2–3 extra minutes to the baking time.
To reheat, warm a cookie in the microwave for 10–15 seconds. It brings back the soft, gooey magic, especially in the center.
Notes From My Kitchen Tests
- Thickness matters: If your cookies are spreading too thin, your butter may be too soft or your dough too warm. Chilling the dough balls before baking helps give you thick, giant Oreo stuffed cookies.
- Measure flour carefully: Too much flour, and your soft Oreo stuffed cookies can turn dry. If you don’t weigh your flour, gently spoon it into the measuring cup and level it off with a knife (don’t pack it).
- Don’t overbake: The centers should look slightly underdone when you pull them from the oven. That’s the secret to chewy Oreo stuffed cookies. They set up as they cool.
- Try different Oreo flavors: Seasonal flavors like Gingerbread or Candy Cane Oreos make this Oreo stuffed cookies recipe feel festive without changing anything else.
- Baking sheets matter: Light-colored aluminum sheets bake more evenly than very dark pans, which can brown the bottoms too quickly.
Honestly, I’ve baked these more times than I can count, and the main lesson is this: slightly underbaked is almost always better than slightly overbaked for this style of cookie.
FAQs
Can I use store-bought cookie dough for this recipe?
Yes. For an ultra-easy Oreo stuffed cookies recipe, you can wrap pre-made chocolate chip cookie dough around Oreos. They won’t be exactly the same as homemade, but they’ll still be fun and delicious.
Do I have to chill the dough?
You don’t absolutely have to, but chilling helps control spreading and gives thicker, softer cookies. I recommend at least 20 minutes, especially if your kitchen is warm.
My cookies spread too much. What happened?
Usually this means the dough was too warm or there wasn’t quite enough flour. Next time, chill the dough balls before baking and make sure you measure flour gently, not packed.
Can I make smaller cookies instead of giant Oreo stuffed cookies?
Since each cookie holds a full Oreo, they’ll still be large, but you can use slightly less dough per cookie and bake for 1–2 minutes less to get a slightly smaller size.
Can I freeze the dough and bake later?
Yes. Shape the Oreo filled cookies, freeze the dough balls, then bake from frozen. Just add a couple of minutes to the baking time and keep an eye on the edges for doneness.
Can I make these without a mixer?
You can. Use very soft (but not melted) butter and a sturdy wooden spoon to cream the butter and sugar. It’ll take some elbow grease, but it’s doable.
Are these cookies very sweet?
They’re definitely an indulgent Oreo cookies recipe—sweet, rich, and dessert-forward—but the slight salt and dark chocolate chips help balance things out.
Can kids help with this recipe?
Absolutely. Kids love wrapping the dough around the Oreos and placing them on the tray. Just supervise when it’s time to handle the hot pans.
Conclusion
These Oreo stuffed cookies bring together two classics—Oreos and chocolate chip cookies—into one over-the-top, crowd-pleasing treat. They’re big, soft, chewy, and full of surprises in the very best way.
If you try this Oreo Stuffed Cookies Recipe, let me know how it went in the comments—tell me which Oreo flavor you used and whether they made it past day one in your house. And if you’re on a cookie kick, you might also like exploring more cookie recipes with Oreos and other fun fillings next baking day.
Oreo Stuffed Cookies
Ingredients
- 1 cup unsalted butter 2 sticks / 226 g, softened to room temperature
- 1 cup light brown sugar 200 g, packed
- 1/2 cup granulated sugar 100 g
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour 360 g
- 1 teaspoon baking soda
- 2 teaspoons cornstarch for extra soft cookies
- 3/4 teaspoon fine sea salt or 1 teaspoon kosher salt
- 1 1/2 cups semi-sweet chocolate chips 270 g, or a mix of milk and dark chocolate
- 24 Oreo cookies regular or Double Stuf; any flavor
- flaky sea salt optional, for sprinkling on top after baking
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent over-browning and make cleanup easy.
- In a large bowl, using a hand mixer or stand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed for 2–3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.1 cup unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract until the mixture is smooth and slightly thick.2 large eggs, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt until well combined and free of clumps.3 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cornstarch, 3/4 teaspoon fine sea salt
- With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until the flour is incorporated and a thick, slightly sticky dough forms. Do not over-mix.
- Using a spatula or wooden spoon, fold the chocolate chips into the dough. If the dough feels very soft or your kitchen is warm, cover the bowl and chill the dough for 20–30 minutes to help the cookies bake up thicker.1 1/2 cups semi-sweet chocolate chips
- Scoop about 2 tablespoons of dough and gently flatten it in your hand. Place an Oreo in the center. Scoop another 2 tablespoons of dough and place it on top, then use your hands to completely encase the Oreo, sealing the edges and forming a large ball that is slightly taller than it is wide. Repeat with remaining dough and Oreos.24 Oreo cookies
- Place the stuffed dough balls on the prepared baking sheets, spacing them at least 3 inches apart to allow for spreading. If the dough feels sticky or warm, chill the shaped cookie balls in the fridge for 15 minutes before baking.
- Bake one sheet at a time for 11–14 minutes. The cookies are done when the edges are set and lightly golden and the centers look slightly underbaked. They will continue to cook on the hot pan after you remove them from the oven.
- Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack. If desired, sprinkle a tiny pinch of flaky sea salt on top while still warm. Serve slightly warm for the best soft, gooey Oreo center.flaky sea salt
