Name: Giant Oreo Stuffed Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Ingredients: 3/4 cup Unsalted Butter - softened to room temperature; 3/4 cup Brown Sugar - packed; 1/4 cup Granulated Sugar; 2 large Eggs - room temperature; 2 tsp Vanilla Extract; 2 1/4 cups All-Purpose Flour - spooned and leveled; 1 tsp Baking Soda; 1 tsp Salt; 1 cup Semi-Sweet Chocolate Chips - optional; 12 Oreo Cookies - frozen for 15 minutes

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These Oreo stuffed cookies are exactly what they sound like: a whole Oreo wrapped inside chocolate chip cookie dough. The result is a thick, bakery-style cookie with a hidden surprise in the center. The Oreo stays crisp while the cookie bakes soft and chewy around it, creating perfect textural contrast in every bite.

Quick Summary

Oreo stuffed cookies feature whole Oreos wrapped in chocolate chip cookie dough. The Oreo center stays crisp while the outer cookie bakes soft and chewy. No chilling required, ready in 30 minutes.

Why This Recipe Works

Thicker dough layers ensure the Oreo is completely enclosed and the cookie bakes evenly without gaps or thin spots
Frozen Oreos wrapped in sturdy dough prevent the filling from melting out during baking and make wrapping easier
Higher flour ratio creates structure strong enough to support the weight of the Oreo without spreading flat
Chocolate chips in the dough add extra chocolate flavor that complements the Oreo without competing
Lower oven temperature (325°F) allows the thick cookies to bake through without burning the edges

Ingredients Notes & Substitutions

Unsalted Butter – Softened to room temperature for proper creaming. Salted butter works; just omit the added salt.

Brown Sugar – Creates moisture and chewiness. Light or dark brown sugar both work—dark gives deeper molasses flavor.

Granulated Sugar – Balances moisture and helps with spread. The combination of both sugars is key to texture.

Eggs – Two eggs provide structure needed to hold the Oreo. Room temperature eggs incorporate better.

Vanilla Extract – Enhances all the chocolate flavors.

All-Purpose Flour – More flour than standard cookies to create structure. Measure by spooning and leveling.

Baking Soda – Creates just enough lift without making cookies puffy. Fresh baking soda is important.

Semi-Sweet Chocolate Chips – Optional but recommended. They add chocolate flavor without overwhelming the Oreo. Mini chips work well too and distribute more evenly.

Oreo Cookies – Regular Oreos work best. Double Stuf Oreos make the cookies very thick and require longer baking. You’ll need one Oreo per cookie plus extras for snacking.

How to Make Oreo Stuffed Cookies

Prepare the Components

Place Oreos in the freezer for at least 15 minutes while you make the dough. Frozen Oreos are easier to wrap and hold their shape better during baking.

Beat the softened butter, brown sugar, and granulated sugar together until fluffy and lighter in color—about 2-3 minutes. This incorporates air for a lighter texture. Scrape down the bowl halfway through.

Add the eggs and vanilla, beating until fully combined and smooth.

Build the Dough

Whisk together the flour, baking soda, and salt in a separate bowl. Add the dry ingredients to the butter mixture and mix on low speed until just combined—stop as soon as no flour streaks remain. Overmixing creates tough cookies.

Fold in the chocolate chips with a spatula if using. The dough will be thick and somewhat stiff—this is correct for supporting the Oreos.

Wrap and Bake

Scoop about 2 tablespoons of dough and flatten it in your palm into a disc about 3 inches wide. Place a frozen Oreo in the center. Scoop another 2 tablespoons of dough, flatten it, and place it on top of the Oreo. Press and seal the edges carefully, making sure the Oreo is completely enclosed with no gaps. Roll the sealed dough ball between your palms gently to smooth it out.

Place wrapped cookies on parchment-lined baking sheets, spacing them 3 inches apart—they spread significantly. The dough balls will be large and tall.

Bake at 325°F until the edges are set and lightly golden but the centers still look slightly soft. The cookies should feel firm around the edges but give slightly when pressed in the center. They’ll be thick and tall when done. If they look flat or the Oreo is visible, they’ve spread too much (see troubleshooting).

Let cookies cool on the baking sheet for 10 minutes—they’re very fragile when hot and need extra time to set up around the Oreo center.

Pro Tip

Press 3-4 extra chocolate chips onto the tops of each wrapped dough ball before baking. This creates a bakery-style appearance and ensures every cookie looks chocolatey on top, even if the Oreo is hidden inside.

Expert Tips

Chill the wrapped dough balls for 30 minutes before baking if your kitchen is warm. This prevents excessive spread and helps cookies stay thick and tall.

Use a kitchen scale for the most consistent results. Each dough ball should be about 70-80 grams total (35-40g dough on bottom, Oreo, 35-40g dough on top).

Make sure Oreos are completely sealed inside. Run your finger around the seam where the two dough pieces meet and press firmly to close any gaps. Exposed Oreo edges will burn.

Storage & Freezing

Room temperature: Store in an airtight container for up to 4 days. These are best enjoyed within 2-3 days as the Oreo absorbs some moisture from the cookie over time.

Freezing baked cookies: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature for 30 minutes.

Freezing wrapped dough: The best option. Wrap dough around frozen Oreos, place on a parchment-lined sheet, freeze until solid, then store in a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.

FAQ

Why did my Oreos poke through the dough?
The dough layers were too thin or not sealed properly. Use generous amounts of dough (2 heaping tablespoons per side) and press the edges firmly to seal completely before baking.

Can I use Double Stuf Oreos?
Yes, but the cookies will be very thick and require 3-4 extra minutes of baking time. Regular Oreos work better for more balanced cookie-to-Oreo ratio.

Why did my cookies spread flat?
The butter was too soft or melted. Make sure butter is softened but still holds its shape—it should leave a slight indent when pressed but not be greasy or shiny. Room temperature butter (65-68°F) works best.

What’s the best way to serve these?
Serve warm for the ultimate experience—the cookie is soft and the chocolate chips are slightly melty. Microwave cooled cookies for 10-15 seconds or warm them in a 300°F oven for 5 minutes. They’re also excellent at room temperature with cold milk.7