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Oreo Stuffed Cookies Recipe
If you love gooey chocolate chip cookies and Oreos, this Oreo Stuffed Cookies Recipe is your new party trick—thick, chewy, soft in the middle, and packed with a whole Oreo in every bite. It’s a fun, kids-friendly dessert with Oreos that looks impressive but is surprisingly easy, even on a busy weeknight.
Full Recipe Introduction
These homemade Oreo stuffed cookies are exactly what they sound like: a soft, bakery-style chocolate chip cookie wrapped around a whole Oreo, baked until the edges are golden and the center is warm and melty. Imagine a giant Oreo stuffed treat that’s part cookie, part surprise center, and 100% “wow” factor.
I started making these stuffed Oreo cookies years ago for my kids’ school parties, and now my grand-niece requests them for every birthday. There’s always that little pause when someone bites in, then they notice the Oreo hiding in the middle—and you hear, “Oh my gosh, is that an Oreo in there?” That’s when you know you’ve got a winner.
What makes this Oreo Stuffed Cookies Recipe special is the texture: chewy Oreo stuffed cookies with crisp edges, soft middles, and those little bits of Oreo that melt into the dough. You get layers of flavor—vanilla, cocoa, buttery cookie dough, and chocolate chips—all in one giant, bakery-style cookie.
Are these “healthy”? Well, I’d call them “special treat” healthy. You know what? Food is emotional, and sometimes a cozy, indulgent Oreo cookie dessert recipe is exactly what a Friday night or sleepover needs. That said, I’ll share a few lighter swaps in the variations section if you want to trim the sugar a bit for everyday baking.
I like to serve these:
- Warm from the oven with a scoop of vanilla ice cream
- On a big platter for game day or movie night
- Wrapped individually for bake sales or teacher gifts
They travel well, they freeze beautifully, and they’re one of the easiest “fancy-looking” desserts I know.
Why You’ll Love This Oreo Stuffed Cookies Recipe
- Big, bakery-style cookies that look like they came from a fancy shop
- Easy Oreo stuffed cookies recipe that beginners can handle—no special skills needed
- Crisp edges and soft, chewy centers with a whole Oreo in every cookie
- Perfect party Oreo cookies recipe for birthdays, game nights, and holiday trays
- Kids friendly Oreo cookies that are fun to assemble (great baking project with little helpers)
- Flexible dough that works for regular, giant Oreo stuffed cookies, or mini versions
- Simple pantry ingredients—nothing weird or hard to find
- Make-ahead friendly: chill the dough or freeze the stuffed cookies unbaked
- Customizable: add different Oreo flavors, sprinkles, or chocolate types
- A show-stopper dessert with Oreos that people will ask you to bring again and again
Ingredients for the Best Oreo Stuffed Cookies
Let’s break down what you’ll need for these chocolate chip cookies with Oreos. I’ll include a few helpful notes from years of baking (and re-baking!) this recipe.
For the cookie dough:
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- Room temperature butter mixes better and helps give you that soft, chewy texture.
- 1 cup (200 g) packed light brown sugar
- Brown sugar keeps these soft and adds a hint of caramel flavor.
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (360 g) all-purpose flour
- Spoon and level the flour; too much flour makes the cookies dry and cakey.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt (or 3/4 teaspoon table salt)
- 1 1/2 cups (270 g) semi-sweet chocolate chips
- You can use a mix of chips and chunks for extra melty pockets.
For stuffing and extra crunch:
- 24 Oreo cookies (regular, not Double Stuf works best here)
- Any classic chocolate sandwich cookie works, but Oreos give the best flavor balance.
- 1/2 cup (about 6 Oreo cookies) extra Oreos, roughly crushed (optional, for mixing into the dough)
Optional finishing touches:
- Flaky sea salt for sprinkling on top before baking
- Mini chocolate chips or sprinkles pressed into the tops for a festive look
Ingredient Substitutions (if you need them):
- Butter: You can use salted butter; just reduce added salt to 1/2 teaspoon.
- Gluten-free: Use a good quality 1:1 gluten-free baking flour blend; cookies may spread slightly differently, but they still bake up delicious.
- Sugar: Coconut sugar can replace the brown sugar if you like a deeper, toasty flavor, though the color will be a bit darker.
- Chocolate: Milk chocolate chips give a sweeter cookie; dark chocolate chips give a richer, more grown-up flavor.
This base recipe gives you indulgent Oreo cookie dessert cookies that are soft yet sturdy enough to hold that Oreo center without falling apart.
Step-by-Step Directions
1. Cream the butter and sugars
In a large mixing bowl (or the bowl of a stand mixer with the paddle attachment), beat the softened butter, brown sugar, and granulated sugar together on medium speed for 2–3 minutes, until light and fluffy.
If your butter is too cold, you’ll see little lumps; if that happens, let it sit 5–10 minutes and mix again.
2. Add eggs and vanilla
Add the eggs one at a time, mixing just until each one disappears into the batter. Scrape down the sides of the bowl with a spatula so everything blends well.
Mix in the vanilla extract. The batter should look creamy and smooth at this point.
3. Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Whisking helps distribute the leavening and salt evenly, so you don’t end up with one cookie that’s flat and another that’s puffy.
4. Mix dry into wet
Add the dry ingredients to the wet mixture in two additions, mixing on low speed just until combined.
Stop as soon as there are no more streaks of flour—over-mixing can make your homemade stuffed cookies tough instead of chewy.
5. Stir in chocolate chips (and extra Oreo bits if using)
Fold in the chocolate chips using a spatula or on the lowest mixer speed.
If you’re adding roughly crushed Oreos into the dough itself, fold those in now as well. This gives you even more Oreo flavor in every bite.
6. Chill the dough (highly recommended for soft Oreo stuffed cookies)
Cover the bowl and chill the dough in the refrigerator for at least 30–45 minutes, or up to 24 hours.
Chilled dough spreads less and bakes into thick, soft Oreo stuffed cookies with a lovely chewy center. If your kitchen is warm, don’t skip this step.
7. Prep your Oreos and baking sheets
Line two large baking sheets with parchment paper or silicone baking mats.
Count out your 24 Oreos and set them aside. Try not to eat too many “while you’re waiting”—ask me how I know.
8. Preheat the oven
Preheat your oven to 350°F (175°C). Give it a good 15 minutes to warm up; reliable temperature makes a big difference with thick cookies.
9. Wrap the Oreos in cookie dough
Scoop about 2 heaping tablespoons of cookie dough (around 2 ounces / 55–60 g) for each cookie. You want enough dough to fully cover an Oreo.
Flatten the scoop slightly in your hand, press an Oreo in the center, then wrap the dough around it, sealing all the edges so no Oreo peeks through.
Roll gently into a ball. Place each dough ball on the baking sheet, spacing them at least 2–3 inches apart—these are giant Oreo stuffed cookies.
10. Add toppings (optional but fun)
If you’d like, press a few extra chocolate chips or mini chips on top of each dough ball.
For a party Oreo cookies recipe, you can add colorful sprinkles around the top edges. Kids absolutely love this.
11. Bake
Bake one sheet at a time on the center rack for 11–14 minutes, until the edges are set and lightly golden, but the centers still look a little soft and puffed.
Remember: cookies continue to cook on the hot pan after you pull them from the oven. Slightly under-baked means soft, chewy Oreo stuffed cookies once they cool.
12. Cool on the pan, then on a rack
Let the cookies cool on the baking sheet for 10 minutes. This helps them firm up around the Oreo center so they don’t fall apart.
Then, carefully transfer the cookies to a wire rack to cool completely—or enjoy one while it’s still warm and gooey. No judgment here.
Servings & Timing
Yield:
- Makes about 20–24 large Oreo stuffed cookies (depending on how generous you are with the dough)
Timing:
- Prep Time: 20 minutes
- Chill Time: 30–45 minutes (longer is fine—up to 24 hours)
- Bake Time: 11–14 minutes per tray
- Total Time: About 1 hour 15 minutes (including chill time)
If you’re baking with kids, you might add a little extra time for “helpers,” questions, and a few snack breaks.
Fun Variations and Flavor Twists
You can easily turn this easy Oreo stuffed cookies recipe into several different treats without changing the base dough much.
- Double Chocolate Oreo Stuffed Cookies: Replace 1/2 cup of flour with 1/2 cup unsweetened cocoa powder for a rich, dark chocolate cookie around the Oreo.
- Peanut Butter Oreo Stuffed Cookies: Swap 1/2 cup of butter for 1/2 cup creamy peanut butter and use peanut butter chips plus chocolate chips.
- Birthday Cake Oreo Cookies: Use Golden Oreos, add 1/2 teaspoon almond extract, and fold in rainbow sprinkles for a festive, party-ready version.
- Mint Chocolate Oreo Cookies: Use Mint Oreos and add 1/2 teaspoon peppermint extract with dark chocolate chips for a cool, minty twist.
- Smaller “Bite-Size” Stuffed Cookies: Cut each Oreo in half, use less dough per cookie, and make mini stuffed oreo cookies for little hands or dessert platters.
- S’mores Oreo Stuffed Cookies: Add mini marshmallows and chunks of graham crackers to the dough, then stuff with Oreos for an over-the-top campfire-style treat.
Storage, Freezing & Reheating
One thing I love about this Oreo stuffed treats recipe is how well it stores. It’s very friendly to real life—busy weeks, school events, and last-minute guests.
Counter:
- Store baked cookies in an airtight container at room temperature for up to 3–4 days.
- Slip a small piece of bread into the container to help keep them soft (grandma trick that still works).
Fridge:
- For even longer freshness, you can refrigerate the cookies for up to 1 week, tightly covered. Just let them sit at room temperature 10–15 minutes before serving.
Freezer (baked):
- Place cooled cookies in a single layer on a tray, freeze until solid, then transfer to a freezer bag or container.
- They’ll keep well for up to 2–3 months.
Freezer (unbaked, stuffed dough balls):
- Assemble the stuffed Oreo cookies, place them on a baking sheet, and freeze until firm.
- Transfer to a freezer bag; label with date and baking instructions.
- Bake from frozen at 350°F (175°C) for 13–16 minutes—no thawing needed, just add a couple of extra minutes and watch the edges.
Reheating:
- Warm a baked cookie in the microwave for 10–15 seconds for that fresh-from-the-oven feel and a soft, melty Oreo center again.
Make-Ahead Tip:
- You can prep the dough up to 24 hours ahead and keep it chilled; assemble and bake the day you plan to serve for the best texture.
Recipe Notes From My Kitchen
A few things I’ve learned after making this indulgent Oreo cookies recipe more times than I can count:
- Chilling is your friend: If your dough feels very soft or sticky, chill it longer. Firm dough means thicker cookies that hold that Oreo nicely.
- Weigh your dough if you want uniform cookies: About 2 ounces (55–60 g) per cookie gives you nice, even, giant Oreo stuffed cookies.
- Seal the edges well: If bits of Oreo peek out, they can burn slightly, and the filling may leak; pinch and smooth the dough around each Oreo.
- Don’t over-bake: Chewy Oreo stuffed cookies should look a little underdone in the center when you pull them out—they’ll finish setting while they rest on the pan.
- Rotate pans if needed: If your oven has hot spots, rotate the baking sheet halfway through so all cookies bake evenly.
- Try different Oreo flavors seasonally: Around the holidays, I use peppermint bark Oreos; in summer, I like the s’mores flavor for cookouts.
Here’s the thing: once you get comfortable with the feel of the dough and how much to wrap around each Oreo, this becomes one of those no-stress, “I can make this in my sleep” recipes.
FAQs About Oreo Stuffed Cookies
Can I make these Oreo stuffed cookies smaller?
Yes. Use about 1 1/2 tablespoons of dough per cookie and stuff half an Oreo instead of a whole one; shorten the baking time by 1–2 minutes.
Why did my cookies spread too much?
Most often, the dough was too warm or there was too little flour; chill the dough longer and make sure you’re measuring flour by spooning and leveling, not packing.
Can I use Double Stuf Oreos?
You can, but they sometimes push through the dough and cause cracks; if you use them, add a bit more dough to each cookie and chill the stuffed balls before baking.
How do I keep my Oreo stuffed cookies soft?
Store them in an airtight container with a small piece of bread or a slice of apple; the cookies absorb the moisture and stay pillow-soft for days.
Can I make these cookies without a stand mixer?
Absolutely. A hand mixer works well, and you can even mix by hand with a sturdy spoon—as long as the butter is soft and you stir thoroughly.
Do I need to crush Oreos into the dough, too?
No, the recipe works perfectly with just the whole Oreos inside, but mixing a few crushed ones into the dough adds extra Oreo flavor and a fun speckled look.
Can I make this Oreo filled cookies recipe dairy-free?
Yes. Use a dairy-free butter substitute and dairy-free chocolate chips; the texture may be slightly different, but they still bake into tasty cookies.
How do I know when they’re done baking?
Look for light golden edges and soft, puffed centers; if the whole cookie looks dark, you’ve gone too far, so watch closely after the 10-minute mark.
Wrapping Up: Make These Oreo Stuffed Cookies Yours
This Oreo Stuffed Cookies Recipe gives you big, soft, chewy cookies wrapped around everyone’s favorite chocolate sandwich cookie—perfect for parties, bake sales, or “just because” dessert nights. They’re fun to make, easy to customize, and they always bring a few smiles and a whole lot of “Can I get that recipe?”
Give these homemade Oreo stuffed cookies a try this week, and tell me how they turned out—did you stick with classic Oreos, or play with one of the flavor twists? And if you love dessert with Oreos, keep an eye out for more cookie recipe with Oreos ideas; once you start stuffing cookies, it’s hard to stop experimenting.
Oreo Stuffed Cookies
Ingredients
- 1 cup unsalted butter softened (2 sticks / 226 g)
- 1 cup light brown sugar packed (200 g)
- 1/2 cup granulated sugar (100 g)
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour spooned and leveled (360 g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt or 3/4 teaspoon table salt
- 1 1/2 cups semi-sweet chocolate chips (270 g); chips or mix of chips and chunks
- 24 Oreo cookies regular, for stuffing
- 1/2 cup crushed Oreo cookies about 6 Oreos, optional, for mixing into dough
- flaky sea salt optional, for sprinkling on top
- mini chocolate chips or sprinkles optional, for topping
Instructions
- In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, and granulated sugar together on medium speed for 2–3 minutes, until light and fluffy. If the butter looks lumpy, let the mixture sit 5–10 minutes, then beat again.1 cup unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
- Add the eggs one at a time, mixing just until each egg is incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla extract until the batter looks creamy and smooth.2 large eggs, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt until well combined.3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon fine sea salt
- Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until no streaks of flour remain. Do not over-mix to keep the cookies chewy.
- Fold in the semi-sweet chocolate chips with a spatula or on the lowest mixer speed. If using, gently fold in the crushed Oreo cookies to distribute them evenly through the dough.1 1/2 cups semi-sweet chocolate chips, 1/2 cup crushed Oreo cookies
- Cover the bowl and chill the dough in the refrigerator for at least 30–45 minutes and up to 24 hours. Chilled dough spreads less and bakes into thicker, softer cookies.
- Line two large baking sheets with parchment paper or silicone baking mats. Count out 24 Oreo cookies for stuffing and set aside.24 Oreo cookies
- Preheat the oven to 350°F (175°C). Allow at least 15 minutes for the oven to come fully to temperature.
- Scoop about 2 heaping tablespoons of chilled dough (around 2 oz / 55–60 g) for each cookie. Flatten the dough slightly in your hand, place an Oreo in the center, and wrap the dough around it, sealing all edges so no Oreo shows. Roll gently into a ball and place on the prepared baking sheet, spacing cookies 2–3 inches apart.3 cups all-purpose flour, 1 1/2 cups semi-sweet chocolate chips, 24 Oreo cookies
- If desired, press a few extra chocolate chips, mini chocolate chips, or sprinkles into the tops of each dough ball. Lightly sprinkle with flaky sea salt for a sweet-salty finish, if using.flaky sea salt, mini chocolate chips or sprinkles
- Bake one sheet at a time on the center rack for 11–14 minutes, until the edges are set and lightly golden and the centers still look slightly soft and puffed. The cookies 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 to firm up around the Oreo center. Carefully transfer to a wire rack to cool completely, or enjoy warm for a gooey center.
