Indulge in the Ultimate Treat: Homemade Oreo Stuffed Chocolate Chip Cookies
Oreo Stuffed Chocolate Chip Cookies – an Oreo cookie stuffed inside a rich chocolate chip cookie for the ultimate, most decadent treat imaginable!
Prepare to have your dessert world rocked! These Oreo Stuffed Chocolate Chip Cookies are not just a recipe; they are an experience. Imagine your favorite classic chocolate chip cookie, soft and chewy with melty chocolate chips, but then you bite into it and discover a whole, perfectly baked Oreo cookie nestled right in the center. Pure bliss! This isn’t a new concept, but it’s one that has captivated bakers and dessert lovers for years, including myself. I first stumbled upon this brilliant idea back in 2011 on Picky Palate, and I instantly knew I had to make them. They are undeniably over-the-top, incredibly decadent, and downright addicting. Once you try them, there’s no going back to a plain cookie again!
Over the years, I’ve made these cookies countless times, refining the process and picking up a few clever tricks to ensure every batch turns out absolutely perfect. Whether you’re a seasoned baker or just starting out, these tips will help you create a show-stopping dessert that will impress everyone.
Why These Stuffed Cookies Are a Must-Try
These Oreo stuffed cookies are truly a luxurious treat. They combine two beloved classics into one irresistible dessert, elevating the humble cookie to something extraordinary. If you’re looking for a standout item for a bake sale, a holiday gathering, or just an indulgent weekend treat, these are your answer! If you love the creamy, crunchy goodness of Oreos and the warm, gooey delight of chocolate chip cookies, then you absolutely have to experience these at least once.
Customizing Your Stuffed Cookies
While I typically make them with full-sized Oreos for maximum impact, you can certainly experiment with different sizes to suit your preference. For a slightly more modest-sized cookie, consider using mini Oreos or even cutting regular Oreos in half. If you go for smaller Oreos, you could even bake them in a mini muffin tin, which creates a charming, bite-sized version of this decadent treat.
Essential Ingredients for Your Stuffed Cookies
The foundation of these amazing cookies is a solid chocolate chip cookie dough. I personally love using my tried-and-true Perfect Chocolate Chip Cookies recipe as the base, as it consistently delivers a chewy, flavorful result. However, if you have a favorite chocolate chip cookie recipe that you swear by, feel free to use that instead. The key is a robust dough that can perfectly encase the Oreo.
Here’s what you’ll need to gather:
- Butter: Softened to room temperature for optimal creaming. This is crucial for a smooth, fluffy dough.
- Brown Sugar: Adds moisture and chewiness, giving the cookies that classic soft texture.
- Granulated Sugar: Contributes to sweetness and helps with crisp edges.
- Eggs: Act as a binder and add richness to the dough. Ensure they are at room temperature.
- Vanilla Extract: Essential for that warm, comforting cookie flavor. Don’t skimp on quality!
- All-Purpose Flour: The structural backbone of our cookies.
- Baking Soda: A leavening agent that helps the cookies rise slightly and spread.
- Cornstarch: This secret ingredient is key for incredibly soft and chewy cookies that stay moist for days. It also helps prevent excessive spreading.
- Salt: Balances the sweetness and enhances all the other flavors.
- Chocolate Chips: I recommend a good quality semi-sweet chocolate chip, but milk chocolate or dark chocolate chips also work wonderfully.
- Oreo Cookies: The star of the show! Regular, Double Stuffed, or even flavored Oreos can be used.
Step-by-Step Guide: Crafting Your Oreo Stuffed Cookies
Making these cookies is simpler than you might think, and the result is incredibly rewarding. Follow these steps for perfect stuffed cookies every time:
- Prepare Your Workspace: Start by preheating your oven to 350º F (175º C). This ensures your oven is at the correct temperature for even baking. Generously spray 18 muffin cups with non-stick spray. Using a muffin tin is a game-changer for these cookies, helping them maintain their shape and thickness.
- Cream Wet Ingredients: In a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together the softened butter, brown sugar, and granulated sugar for about 2-3 minutes until the mixture is light, fluffy, and pale in color. This incorporates air, which contributes to the cookies’ texture.
- Incorporate Egg and Vanilla: Beat in the egg and vanilla extract until everything is well combined. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. 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 the chocolate chips using a spatula. We want them evenly distributed throughout the dough.
- Prepare for Stuffing: Scoop out 36 evenly sized balls of cookie dough onto a baking sheet. These will be the top and bottom halves for each stuffed cookie. Slightly flatten each ball of dough.
- Stuff the Oreos: This is the fun part! Take one flattened ball of dough and place an Oreo cookie on top. Then, take a second flattened ball of dough and place it on top of the Oreo. Carefully press the edges of the two dough balls together, sealing the Oreo completely inside. Gently roll the dough in your hands until it forms a smooth, round ball with the Oreo fully enclosed. Repeat this process for all 18 Oreos.
- Bake to Perfection: Place each dough ball into a prepared muffin tin cup. Bake for 15-17 minutes, or until the edges are golden brown and the tops appear set and dry. Remember, cookies continue to bake slightly after being removed from the oven.
- Cool Completely: This step is crucial for easy removal and firm cookies. Remove the muffin tin from the oven and allow the cookies to cool completely in the tin on a wire rack. As they cool, they will firm up and be much easier to handle without breaking.
Mastering the Art of Stuffing Your Oreos
Don’t let the idea of stuffing an entire Oreo inside a cookie intimidate you – it’s actually much easier than it sounds! The trick is to be gentle and thorough. Here’s a more detailed look at the stuffing technique:
First, scoop out your cookie dough. You’ll need two roughly equal-sized balls of dough for each Oreo. The size will depend on how big you want your final cookie to be, but generally, about a tablespoon and a half to two tablespoons per dough ball works well. Lightly flatten one ball of dough into a disc. This will be the base. Place a single Oreo cookie directly in the center of this flattened dough disc. Then, flatten a second ball of dough and carefully place it on top of the Oreo. Gently bring up the edges of the bottom dough disc and the top dough disc, pressing them together around the Oreo. The goal is to completely enclose the Oreo without any gaps. Once the Oreo is covered, gently roll the dough in your palms to smooth out any seams and form a perfect sphere. This ensures even baking and a beautiful presentation.
Expert Tips for Perfect Oreo Stuffed Chocolate Chip Cookies
Achieving cookie perfection is all about the little details. These tips, refined over many batches, will ensure your Oreo stuffed cookies are nothing short of spectacular:
- Opt for Mini Chocolate Chips: While regular chocolate chips work, using mini chocolate chips can make the dough easier to work with when forming it around the Oreo cookies. The smaller chips allow for a smoother, more even seal around the Oreo, preventing any gaps or tears in the dough.
- Embrace Double Stuffed Oreos: If you’re going to stuff cookies with cookies, why not go all the way? While any type of Oreo will work perfectly, Double Stuffed Oreos add an extra layer of creamy goodness that takes these cookies to an even more decadent level. It’s a small change that makes a big difference!
- Utilize a Muffin Tin: This is arguably the most crucial tip! Baking these large, stuffed cookies in a muffin tin ensures they keep their beautiful, round shape and don’t spread excessively into flat disks. The muffin tin acts as a mold, helping the cookies bake up thick and chewy, with a slightly crispy exterior and a soft, gooey interior. It truly makes a significant difference in their overall bake and appearance.
- Avoid Over-Baking: Pay close attention to your cookies during the last few minutes of baking. The cookies will continue to bake in the hot muffin tin even after they’re removed from the oven. As soon as the tops appear dry and the edges are lightly golden, take them out. An underbaked cookie is soft and chewy; an overbaked cookie is dry and crumbly.
- Allow for Complete Cooling: Patience is a virtue, especially when it comes to these cookies! Let them cool completely in the muffin tin before attempting to remove them. The longer they stay in the tin, the more they firm up, making them much easier to extract in one perfect piece without crumbling. Rushing this step often leads to broken cookies.
- Chill the Dough (Optional but Recommended): If your kitchen is warm or if you find the dough too sticky to work with, a quick 30-minute chill in the refrigerator can make it much easier to handle and wrap around the Oreos. Chilling also helps prevent excessive spreading.
- Experiment with Oreo Flavors: Don’t limit yourself to original Oreos! Try Golden Oreos, Mint Oreos, Peanut Butter Oreos, or any seasonal flavor for a fun twist on this classic.
Frequently Asked Questions About Stuffed Cookies
These cookies are best stored in an airtight container at room temperature for up to 4 days. If you want to keep them longer, you can freeze them.
No, margarine is generally not a good substitute for butter in cookies due to its higher water content. This can cause the cookies to spread excessively and not hold their shape, resulting in a less-than-ideal texture. For best results, stick with butter. If you must substitute, you could try using half butter and half Crisco vegetable shortening for a similar fat content and texture.
Yes, absolutely! If you have store-bought cookie dough (either refrigerated or frozen) on hand, it makes this recipe even quicker and easier. Simply scoop out balls of dough, form them around the Oreos as directed, and bake according to the package instructions, adjusting for the larger size of the stuffed cookies if necessary.
Yes! These cookies freeze wonderfully. Once completely cooled, place them in a single layer in an airtight freezer-safe container or bag. They can be frozen for up to 2-3 months. Thaw at room temperature or warm briefly in the microwave for a fresh-baked feel.
The possibilities are endless! You can stuff your chocolate chip cookies with other candies like Reese’s Peanut Butter Cups, Kit Kat bars, or even caramel squares. Just ensure the filling is not too large or watery to prevent spreading.
More Decadent Cookie Recipes to Try
If you’re a cookie enthusiast like me, you’ll love exploring other delightful recipes. Here are some more of my favorites:
- Classic Sugar Cookies
- Buckeye Skillet Cookie
- Crunchy Cornflake Cookies
- Irresistible S’mores Cookies
- Homemade Chick-Fil-A Cookies
- Texas Sheet Cake Cookies
- 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 whole 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.
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In a stand mixer, cream butter and both sugars together until light and fluffy, about 2-3 minutes.
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Mix in the egg and vanilla extract until well combined.
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Add flour, cornstarch, baking soda, and salt. Mix on low speed until everything is just combined to form a dough. Fold in the chocolate chips.
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Scoop out 36 small balls of dough. Flatten each ball of dough into a disc. Sandwich one Oreo cookie in between two pieces of flattened dough. Carefully bring up the sides and press the edges together to seal. Gently roll the dough in your hands until the Oreo is completely inside the ball of dough. Repeat for all 18 Oreos.
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Place each stuffed cookie dough ball into a prepared muffin tin cup. Bake for 15-17 minutes until golden brown and the tops appear dry and set.
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Remove from the oven and allow to cool completely in the muffin tin before gently removing them.
Nutrition
Serving: 1g
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Calories: 287kcal
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Carbohydrates: 39g
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Protein: 3g
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Fat: 15g
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Saturated Fat: 8g
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Polyunsaturated Fat: 4g
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Cholesterol: 31mg
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Sodium: 243mg
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Fiber: 2g
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Sugar: 23g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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