What’s better than a chewy, perfectly baked chocolate chip cookie? A Thick Oreo Stuffed Chocolate Chip Cookie. These cookies wrap a whole creme-filled sandwich cookie inside classic chocolate chip cookie dough for double the cookie and double the chocolate in every bite.
The outside of these cookies is soft and chewy, while the Oreo layers stay crisp and the cream center adds a luscious, melty note. They deliver an indulgent cookies-and-cream flavor with minimal fuss — no dough chilling required. If you enjoy stuffed cookies, consider trying other favorites in the same style.
Why You’ll Love This Recipe
- Two cookies in one: a chocolate chip cookie wrapped around a creme-filled sandwich cookie.
- Simple one-bowl method that produces thick, decadent cookies with minimal equipment.
- No chilling required, so you can bake and enjoy them in about 30 minutes.
- Customizable: swap chips, add nuts, or use different creme-filled cookies for variety.
- Perfect for dunking in milk and for sharing at gatherings.
Ingredients
- Unsalted butter — slightly cold (10 tablespoons / 140 g)
- Brown sugar — packed (⅓ cup / 66.67 g)
- Granulated sugar (⅓ cup / 66.67 g)
- 1 large egg, room temperature
- Vanilla extract (1½ teaspoons)
- All-purpose flour (2 cups / 250 g — weighed or spooned & leveled)
- Baking soda (1 teaspoon)
- Salt (½ teaspoon)
- Chocolate chips or chunks (1 cup / 180 g) — any combination you like
- Oreos or other creme-filled sandwich cookies (10 whole cookies)
See the recipe card below for exact measurements and full instructions.
Substitutions & Variations
- Use classic Double Stuf Oreos or flavored varieties for a different cream-to-cookie ratio and fun flavors.
- Add mix-ins: ¼ cup chopped walnuts, M&M’s, or toffee bits in place of or alongside chocolate chips.
- For a stronger cookies-and-cream profile, fold crushed creme cookies into the dough instead of part of the chocolate chips.
How to Make Oreo Stuffed Cookies
Step 1: Preheat oven to 350°F. In a large bowl or in a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and mix until incorporated.
Step 2: Stir in the flour, baking soda, and salt just until combined. Fold in the chocolate chips or chunks evenly throughout the dough.
Step 3: Portion the dough into scoops of about 4 teaspoons each. Place one Oreo between two dough scoops and seal the edges completely so the cookie is fully covered. Place the stuffed dough balls onto a baking sheet, spacing them 2–3 inches apart with the Oreo lying flat.
Step 4: Bake on the middle rack at 350°F until the edges begin to tan, about 9–12 minutes. Allow cookies to cool a few minutes on the sheet, then transfer to a wire rack to finish cooling.
Expert Tips
- Keep butter softened but slightly cold so the dough is easy to shape and won’t spread too much while baking.
- Use a 4-teaspoon cookie scoop for consistent dough portions and even baking.
- Place the Oreo flat inside the dough ball to keep the cookie centered and evenly covered.
Recipe FAQs
No chilling is required for this recipe. If you prefer, dough can be refrigerated up to 24 hours before baking.
Overly warm or melted butter, under-creamed butter and sugar, or under-measured flour can cause excess spread. Keep butter slightly cold and measure flour accurately.
No — any creme-filled sandwich cookie works well. Use your favorite brand or flavor.
Yes. Dough balls freeze well for up to a month. Thaw until soft enough to mold around the Oreo, then assemble and bake as usual.
Storage
Room Temperature
Store cooled Oreo stuffed cookies in an airtight container at room temperature for up to one week. Adding a slice of bread to the container helps keep them soft.
Freezing Instructions
Wrap fully cooled cookies individually and freeze in an airtight container for up to three months. Cookie dough balls can be formed and frozen for up to one month; thaw until pliable before wrapping around Oreos and baking.
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Edible Cookies and Cream Cookie Dough
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Salted Espresso Chocolate Chip Cookies
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Recipe
Thick Oreo Stuffed Chocolate Chip Cookies
Kayla Burton
Equipment
- Baking sheet
- Cookie scoop (4-tsp)
- Mixing bowls
- Measuring cups or scale
- Hand mixer or stand mixer with paddle (recommended)
Ingredients
- 10 tablespoons (140 g) unsalted butter, slightly cold
- ⅓ cup (66.67 g) brown sugar, packed
- ⅓ cup (66.67 g) granulated sugar
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour, weighed or spooned & leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (180 g) chocolate chips or chunks
- 10 whole Oreos or similar creme-filled sandwich cookies
Instructions
- Preheat oven to 350°F (175°C).
- Cream the butter and both sugars until light and fluffy (about 2–3 minutes). Add the egg and vanilla and mix until combined.
- Stir in the flour, baking soda, and salt until just combined. Fold in the chocolate chips.
- Scoop dough into ~4-teaspoon balls. Press two dough balls around each Oreo so it’s fully covered. Place on a baking sheet 2–3 inches apart with the Oreo flat.
- Bake on the middle rack until edges begin to tan, about 9–12 minutes. Let cool on the sheet a few minutes, then transfer to a wire rack.
Notes
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.