Oreo Stuffed Chocolate Cookies are thick, fudgy chocolate cookies baked around a whole Oreo cookie for a rich, crunchy-centered treat. The cocoa-rich dough stays soft in the middle while the Oreo adds a crisp chocolate-and-cream layer inside.
This version uses chilled cookie dough and a generous scoop of dough around each Oreo, helping the cookies keep their shape while baking. They are easy to assemble and especially good when served slightly warm.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Additional Time: 30 minutes
- Total Time: 1 hour 2 minutes
- Yield: 12 cookies
- Difficulty: Intermediate
What Makes This Recipe Work
- Chilled dough reduces spreading: A short chill firms the butter and helps the stuffed cookies stay thick in the oven.
- Cocoa gives the dough a deep chocolate flavor: Unsweetened cocoa powder adds richness without requiring melted chocolate.
- Whole Oreos create a defined center: Keeping the cookies intact gives each finished cookie a distinct chocolate-and-cream filling.
- Brown sugar keeps the centers soft: Its moisture helps the cookie dough stay chewy rather than dry.
- A moderate baking time preserves the texture: The cookies are removed while the centers still look slightly soft, allowing them to finish setting as they cool.
Tools for This Recipe
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- 2 large baking sheets
- Parchment paper
- 2-tablespoon cookie scoop
- Wire cooling rack
Ingredient Notes
- â– Unsalted butter: Use softened butter, not melted.
- â– Brown sugar: Dark brown sugar can replace light brown sugar for a deeper flavor.
- â– Unsweetened cocoa powder: Natural cocoa powder provides the main chocolate flavor.
- â– Semi-sweet chocolate chips: Milk chocolate chips will make the cookies sweeter.
- â– Oreo cookies: Other chocolate sandwich cookies can be substituted, but sizes may vary.
Step-by-Step Method
- Prepare the baking sheets. Line 2 large baking sheets with parchment paper. Set aside.
- Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2–3 minutes, until creamy and lighter in color.
- Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and mix until smooth. Scrape down the sides of the bowl as needed.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt until evenly combined and no large cocoa lumps remain.
- Make the cookie dough. Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until no dry streaks remain. Fold in the chocolate chips with a rubber spatula. Do not overmix; the finished dough should be thick and scoopable.
- Chill the dough. Cover the bowl and refrigerate the dough for 30 minutes. Chilling makes the dough easier to handle and helps limit spreading.
- Heat the oven. Toward the end of the chilling time, preheat the oven to 350°F (175°C).
- Wrap the Oreos. Divide the dough into 24 roughly equal portions. Flatten one portion into a disk, place one Oreo in the center, and cover it with a second portion of dough. Pinch the edges together completely so the Oreo is fully enclosed. Roll gently between your palms to form a thick ball.
- Arrange the cookies. Place 6 stuffed cookie dough balls on each prepared baking sheet, leaving about 2–3 inches (5–7.5 cm) between them. Gently press the tops just enough to slightly flatten them.
- Bake until just set. Bake one sheet at a time for 11–13 minutes. The edges should look set while the centers still appear slightly soft and puffy. Avoid waiting for the centers to look completely firm, or the cookies may become dry.
- Cool on the sheet. Let the cookies cool on the baking sheet for 10 minutes. They will continue setting during this time while remaining soft in the middle.
- Finish cooling. Transfer the cookies to a wire rack and cool completely before storing. For the softest texture, serve them slightly warm or at room temperature.
Make-Ahead and Storage Notes
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze the fully cooled cookies in a freezer-safe airtight container for up to 2 months.
- The assembled, unbaked stuffed cookie dough balls can also be frozen for up to 2 months.
FAQ
Can I use Double Stuf Oreos?
Yes. Double Stuf Oreos can be used, although the extra filling makes the center softer and may make the cookies slightly more difficult to seal.
Why did my stuffed cookies spread too much?
The butter may have been too warm, or the dough may not have been chilled long enough. Chill the assembled dough balls for an additional 15–20 minutes before baking if they feel very soft.
Can I make these cookies without chocolate chips?
Yes. The chocolate chips can be omitted, although the cookies will have a simpler chocolate flavor and slightly less texture.
How do I know when the cookies are done?
The edges should look set and the tops should no longer look wet, while the centers should still appear slightly soft. They will firm up as they cool.
Can I freeze Oreo Stuffed Chocolate Cookies?
Yes. Fully baked cookies can be frozen for up to 2 months in an airtight freezer-safe container.
Ingredients
Method
Method
- Prepare the baking sheets: Line 2 large baking sheets with parchment paper. Set aside.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2–3 minutes, until creamy and lighter in color.
- Add the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and mix until smooth. Scrape down the sides of the bowl as needed.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt until evenly combined and no large cocoa lumps remain.
- Make the cookie dough: Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until no dry streaks remain. Fold in the chocolate chips with a rubber spatula. Do not overmix; the finished dough should be thick and scoopable.
- Chill the dough: Cover the bowl and refrigerate the dough for 30 minutes. Chilling makes the dough easier to handle and helps limit spreading.
- Heat the oven: Toward the end of the chilling time, preheat the oven to 350°F (175°C).
- Wrap the Oreos: Divide the dough into 24 roughly equal portions. Flatten one portion into a disk, place one Oreo in the center, and cover it with a second portion of dough. Pinch the edges together completely so the Oreo is fully enclosed. Roll gently between your palms to form a thick ball.
- Arrange the cookies: Place 6 stuffed cookie dough balls on each prepared baking sheet, leaving about 2–3 inches (5–7.5 cm) between them. Gently press the tops just enough to slightly flatten them.
- Bake until just set: Bake one sheet at a time for 11–13 minutes. The edges should look set while the centers still appear slightly soft and puffy. Avoid waiting for the centers to look completely firm, or the cookies may become dry.
- Cool on the sheet: Let the cookies cool on the baking sheet for 10 minutes. They will continue setting during this time while remaining soft in the middle.
- Finish cooling: Transfer the cookies to a wire rack and cool completely before storing. For the softest texture, serve them slightly warm or at room temperature.
