Oreo Stuffed Chocolate Chip Cookies: The Ultimate Decadent Treat Recipe
Indulge in the ultimate dessert experience with these irresistible Oreo Stuffed Chocolate Chip Cookies – an entire Oreo cookie perfectly encased within a rich, chewy chocolate chip cookie for a truly unforgettable treat!
This legendary recipe has been a cornerstone of our blog since its inception in 2011, a true testament to its unparalleled popularity and deliciousness. I first discovered the original concept over at Picky Palate, and from that moment, I knew I had to bring this masterpiece to our readers. These aren’t just cookies; they are an extravagant, over-the-top, and utterly addicting creation that guarantees to be the star of any gathering. They flawlessly combine two beloved classics into one mind-blowing dessert, offering a delightful textural and flavor explosion with every bite.
Over the years, I’ve baked these magnificent cookies countless times, refining the process and discovering invaluable tips and tricks to ensure they turn out absolutely perfect every single time. From selecting the right ingredients to mastering the art of stuffing and achieving that ideal golden-brown finish, I’m excited to share all my secrets with you so you can replicate this extraordinary treat in your own kitchen.
Why You’ll Love These Decadent Stuffed Cookies
If you’re looking for a dessert that goes beyond the ordinary, these Oreo stuffed chocolate chip cookies are your answer. They are an absolute showstopper, perfect for when you want to impress or simply treat yourself to something truly special. The combination of a crispy, creamy Oreo nestled within a warm, gooey chocolate chip cookie creates a symphony of textures and flavors that is impossible to resist. Imagine biting into that soft, buttery cookie, hitting the satisfying crunch of the Oreo, and then indulging in its sweet cream filling, all while surrounded by melty chocolate chips. It’s a sensory experience that every cookie and Oreo enthusiast deserves to try!
These cookies are not just incredibly delicious; they’re also fantastic for various occasions. Planning for a bake sale, a holiday party, a potluck, or just a weekend treat? These cookies will disappear in a flash and earn you endless compliments. They’re unique enough to stand out but familiar enough to appeal to everyone. If you have a soft spot for Oreos and a deep love for classic chocolate chip cookies, then preparing this recipe is a must-do. It’s more than just baking; it’s crafting a memory.
Creative Variations and Serving Suggestions
While the classic recipe is perfect as is, there’s always room for a little creativity! I haven’t tried it personally, but I imagine using mini Oreos or even cutting regular Oreos in half could work wonderfully if you prefer a more reasonably sized cookie, perhaps baked in a mini muffin tin. This would make them ideal for smaller appetites or for serving a crowd with a variety of desserts. You could also experiment with different Oreo flavors like Mint, Peanut Butter, or Birthday Cake to add an extra layer of excitement to your cookies. Consider swapping out some of the semi-sweet chocolate chips for milk chocolate, dark chocolate chunks, or even white chocolate chips for a different flavor profile. A sprinkle of sea salt on top before baking can also enhance the chocolate flavors beautifully!
Gather Your Ingredients for the Ultimate Cookie
The foundation of these incredible cookies is a reliable chocolate chip cookie recipe. I personally love to use my Perfect Chocolate Chip Cookies dough as the base, as it consistently delivers a wonderfully chewy and flavorful result. However, if you have a go-to chocolate chip cookie recipe that you adore, feel free to use that instead. The key is to have a robust dough that can perfectly encase the Oreo.
Here’s a breakdown of the simple yet essential ingredients you’ll need:
- Butter: Make sure it’s softened to room temperature. This is crucial for creaming properly with the sugars, creating a light and fluffy base.
- Sugar (Granulated and Brown): The combination of granulated sugar for spread and crisp edges, and brown sugar for moisture and chewiness, is essential. Brown sugar also adds a lovely molasses flavor.
- Eggs: Large eggs at room temperature help bind the ingredients and contribute to the cookie’s structure and richness.
- Vanilla Extract: A high-quality vanilla extract elevates all the other flavors in the cookie dough. Don’t skimp on this!
- All-Purpose Flour: The primary structural component of our cookies.
- Baking Soda: This leavening agent helps the cookies spread and become tender.
- Cornstarch: A secret ingredient for extra soft and chewy cookies. It helps keep them from drying out.
- Salt: Balances the sweetness and enhances the overall flavor profile.
- Chocolate Chips: Use your favorite kind! Semi-sweet is classic, but milk or dark chocolate chips work too.
- Oreo Cookies: The star of the show! Regular or Double Stuffed are both fantastic choices.
Step-by-Step: How To Make Oreo Stuffed Cookies
Creating these incredible stuffed cookies is a rewarding process that’s simpler than you might think. Follow these steps carefully to ensure perfectly baked, decadent treats every time:
- Prepare Your Base Dough: In a large mixing bowl, or the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar. Beat them together on medium speed for 2-3 minutes until the mixture becomes light, fluffy, and noticeably pale. This step incorporates air, contributing to the cookies’ texture.
- Add Wet Ingredients: Next, beat in the egg and vanilla extract until they are thoroughly combined with the butter and sugar mixture. Scrape down the sides of the bowl to ensure everything is incorporated.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, and baking soda. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix, as this can lead to tough cookies.
- Fold in Chocolate Chips: Gently fold in your chosen chocolate chips until they are evenly distributed throughout the dough.
- Stuff the Oreos: This is where the magic happens! Scoop out a generous portion of cookie dough. Divide it into two slightly flattened balls. Place an Oreo cookie in between these two flattened dough portions. Carefully press the edges of the dough together, sealing the Oreo completely within the cookie dough. Gently roll it between your palms to form a smooth, uniform ball, ensuring no part of the Oreo is exposed.
- Bake to Perfection: Place each stuffed cookie dough ball into a greased muffin tin. This crucial step helps the cookies maintain their shape and thickness during baking. Bake for approximately 15-17 minutes in a preheated oven (see recipe card for exact temperature), or until the edges are golden brown and the tops appear set and dry.
- Cool Completely: Remove the muffin tin from the oven and allow the cookies to cool completely within the tin before attempting to remove them. This resting period is vital for the cookies to firm up and for the warm Oreo inside to fully set, preventing them from breaking apart when you take them out.
Mastering the Art of Stuffing Oreos into Cookies
Stuffing the Oreos into the cookie dough might sound intimidating, but it’s actually much easier than it appears. The key is to have a good technique to ensure the Oreo is fully enclosed and the cookie bakes evenly. Start by scooping out portions of cookie dough, similar to how you would for making regular-sized cookies. The original recipe recommends using about 36 balls of dough to make 18 stuffed cookies, meaning two smaller balls per Oreo. Slightly flatten two of these smaller dough balls into discs.
Carefully place one whole Oreo cookie in the center of one flattened dough disc. Then, place the second flattened dough disc on top of the Oreo. Gently press the edges of the two dough discs together, working your way around the Oreo until it is completely sealed inside. Once sealed, gently roll the dough in your hands to form a smooth, seamless ball. This ensures the Oreo is perfectly encased and won’t leak or burn during baking. Don’t be afraid to be gentle but firm to ensure a tight seal.
Essential Baking Tips for Perfect Stuffed Cookies
Achieving the perfect Oreo stuffed chocolate chip cookie involves a few key techniques. These tips, refined over many batches, will help you create truly spectacular treats:
- Opt for Mini Chocolate Chips: The dough can be considerably easier to work with and form neatly around the Oreo cookies if you use mini chocolate chips instead of standard-sized ones. They distribute more evenly and create less resistance when shaping the dough.
- Go All Out with Double Stuffed Oreos: While any kind of Oreo will yield delicious results, if you’re already going to the effort of stuffing a cookie inside another cookie, why not go all the way? Using Double Stuffed Oreos adds an extra layer of creamy goodness that takes these treats to the next level of indulgence.
- The Muffin Tin is Your Best Friend: This is arguably the number one tip for ensuring your cookies maintain their glorious shape and thickness without spreading excessively. Placing the dough balls in a greased muffin tin creates a barrier that helps them bake up tall and perfectly round, giving them that bakery-style appearance. While not strictly required, it makes a significant difference in the final product.
- Avoid Overbaking: Stuffed cookies, especially when baked in a muffin tin, can continue to cook from residual heat after being removed from the oven. As soon as the tops appear dry and the edges are golden, take them out. They might seem slightly underbaked in the very center, but they will firm up as they cool, ensuring a soft and chewy interior.
- Patience is Key for Cooling: It is crucial to let the cookies cool completely in the muffin tin before attempting to remove them. This allows the internal structure to set properly. The longer they stay in the tin, the firmer they will become, making them much easier to take out in one beautiful, intact piece.
- Chill Your Dough: If your cookie dough is too soft or sticky, chilling it for 30 minutes to an hour before stuffing can make it much easier to handle. Chilled dough also helps prevent excessive spreading during baking, resulting in a thicker cookie.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to emulsify better, creating a smoother dough consistency and a more even bake.
- Accurate Flour Measurement: Always spoon and level your flour rather than scooping it directly from the bag. Too much flour can result in dry, crumbly cookies, while too little can make them spread too much.
Frequently Asked Questions About Oreo Stuffed Cookies
For optimal freshness and taste, these cookies are best stored in an airtight container at room temperature. They will remain wonderfully fresh and delicious for up to 4 days. If you want to extend their life, you can refrigerate them for up to a week, or freeze them for even longer enjoyment.
No, it is highly recommended to avoid using margarine as a direct substitute for butter in this cookie recipe. Margarine has a much higher water content compared to butter, which can drastically affect the cookie’s texture and cause them to spread excessively and not turn out properly. If you’re looking for an alternative, you could try using a combination of half butter and half Crisco vegetable shortening for a slightly different texture, but pure butter yields the best results.
Yes, absolutely! If you’re short on time or prefer the convenience, store-bought chocolate chip cookie dough works perfectly for this recipe. Simply scoop out balls of dough, flatten them, form them around your Oreo cookies, and bake as directed. It’s a fantastic shortcut that still delivers a delightful homemade-like treat!
Yes, both the dough and the baked cookies can be frozen! To freeze the dough, prepare the stuffed cookie dough balls, then place them on a baking sheet and freeze until solid. Once solid, transfer them to an airtight freezer-safe bag or container for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time. To freeze baked cookies, ensure they are completely cooled, then wrap them individually in plastic wrap and place in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature or warm briefly in the microwave.
Several factors can cause cookies to spread excessively. The most common reasons include using butter that is too soft or melted, not chilling the dough sufficiently (or at all), having too much baking soda in the recipe, or not using a muffin tin to help them hold their shape. Ensure your butter is just softened (not greasy), chill your dough if it feels too warm, and definitely use a muffin tin for best results.
More Tasty Cookie Recipes You’ll Love
If you’re a true cookie connoisseur, these Oreo stuffed delights are just the beginning! Explore more of our delightful cookie recipes that are sure to satisfy any sweet craving. From classic favorites to unique creations, there’s a cookie for every occasion:
- Classic Sugar Cookies
- Decadent Buckeye Skillet Cookie
- Crunchy Cornflake Cookies
- Irresistible S’mores Cookies
- Copycat Chick-Fil-A Cookies
- Amazing Texas Sheet Cake Cookies
- Minty Andes Mint Cake Mix Cookies
- Magical Cookie Bars
Oreo Stuffed Chocolate Chip Cookies
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Ingredients
- 3/4 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
- 18 Oreo cookies
Instructions
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Preheat oven to 350º F (175°C). Spray 18 muffin cups with non-stick spray, or line with paper liners for easier removal.
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In a stand mixer with the paddle attachment, cream the softened butter and both brown and granulated sugars together until light and fluffy, about 2-3 minutes.
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Mix in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
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In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the chocolate chips.
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Scoop the cookie dough into 36 small, evenly sized balls. Flatten two balls of dough into discs. Place one Oreo cookie in between these two flattened dough discs. Fold up the sides and press the edges together firmly to completely seal the Oreo inside the dough. Gently roll until the cookie is fully enclosed within a smooth dough ball. Repeat for all 18 Oreos.
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Place each stuffed cookie dough ball into the prepared muffin tin. Bake for 15-17 minutes, or until the tops appear dry and the edges are lightly golden brown.
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Remove the muffin tin from the oven and allow the cookies to cool completely in the tin before carefully removing them. This helps them firm up and prevents breaking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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