Oreo Stuffed Cookies
Giant, bakery-style chocolate chip cookies wrapped around whole Oreos, with chewy edges, soft centers, and gooey chocolate chips.
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
Notes
Yield: about 18–24 large cookies, depending on how generous each dough scoop is. For softer cookies, bake on the shorter end of the time range (11–12 minutes); for crisper edges, bake closer to 13–14 minutes. Dough balls can be frozen and baked from frozen, adding 2–3 minutes to the baking time. Try different Oreo flavors (Mint, Birthday Cake, seasonal varieties) for fun twists. Slightly underbaked centers will firm up as the cookies cool and give the best chewy texture.
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