Crisp brown edges, gooey center, melty chocolate, AND stuffed with an Oreo?! You heard me. These Oreo stuffed chocolate chip cookies are to DIE for, and everything you could ever want in a cookie. Soft but crisp edges, incredibly decadent, has both regular and mini semi-sweet chocolate chips, and is stuffed with a whole Oreo cookie.
Why you will love these Oreo stuffed chocolate chip cookies
- The textures. The texture of these cookies are *mwah* chef's kiss! They have crispy browned edges, but soft and gooey centers. The crunch of the Oreo with the melty chocolate chips makes for a texture explosion in your mouth.
- The flavors. These cookies are super buttery, has a great taste of vanilla, and so much chocolate!
- The Oreos. Oreo cookies on their own are amazing, but baking them inside of a warm chocolate chip cookie takes them to the next level.
- All purpose flour: all purpose flour is the flour of choice for these cookies. It makes for a tender and soft crumb.
- Cornstarch: cornstarch adds structure to the cookie.
- Leavener: baking soda is used to help the cookies spread on the pan. It also adds extra chewiness to the cookies.
- Unsalted butter: unsalted butter is preferred so you can control exactly how much salt goes into your recipe.
- Sugar: brown sugar and granulated sugar are both used in these cookies. Brown sugar adds moisture while granulated sugar leads to those crisp edges we all love.
- Eggs: we use one egg in this recipe to add moisture and bind the ingredients together.
- Semi-sweet chocolate: we use both regular sized and mini chocolate chips in this recipe.
- Oreos: the star ingredient! Make sure to use the original Oreo cookies, not double stuffed.
- Whisk dry ingredients. In a medium sized bowl, whisk together the flour, cornstarch, baking soda, and salt until combined.
- Whisk wet ingredients. Whisk together the melted butter, brown sugar, and granulated sugar until combined. Add the egg and vanilla extract and whisk to combine.
- Combine. Add the dry ingredients to the wet ingredients and fold until almost combined, but with a few streaks of flour remaining. Add the regular and mini chocolate chips and fold until thoroughly incorporated and the flour is fully mixed in.
- Chill the dough. Cover the bowl tightly and chill for at least three hours in the fridge.
- Scoop the dough. Once the dough is done chilling, scoop two balls of cookie dough, one measuring about 1 ½ tablespoons (~30 grams) and the other measuring about 2 tablespoons (~40 grams). Flatten each ball of dough in between your palms.
- Add the Oreo. Place an Oreo on the smaller disc of dough, then top with the bigger piece of dough. Pinch the edges to combine.
- Bake. Bake for 10-12 minutes at 350F.
- Let cool. Let cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely. Top with more chocolate chips if desired!
Cookie baking tips
Properly measure the flour.
This applies to all baked goods, but especially in cookies. Too much flour and the cookies will be way too dry and not spread. The best way to measure flour is with a kitchen scale - it is the most accurate. If you don't have a kitchen scale, spoon the flour into a measuring cup, then level it off with a knife.
Use both brown sugar and granulated sugar.
Two types of sugar are used in this recipe for a reason. Brown sugar has molasses and therefore adds moisture and chewiness to the cookie. Granulated sugar aids in the spread of the cookies and creates those crisp edges. Using both types of sugar gives you that perfect cookie with soft centers but crisp edges.
Don't over bake.
Cookies are actually really easy to over bake. You want to pull the cookies from the oven when the edges are crisp and golden but the centers are soft and slightly underdone. This is because the cookies continue to bake when you take them out of the oven - so that slightly underdone cookie center will turn into a soft and melty center by the time they are ready to eat.
Chill the dough.
I know chilling the dough can be frustrating, because who wants to wait? But chilling the dough allows the flavors to develop and intensify. You get a caramelized butterscotch flavor that is only achieved by chilling the dough. Think of it like marinating a steak - the longer you marinate, the better the flavor in the end.
Chilling the dough also lessens the risk of the cookies spreading too much on the pan.
If you wish to freeze the cookie dough ahead of baking, do so after adding the Oreo and pinching the edges together. Line the cookies on a baking sheet and pop the whole thing in the freezer. Once frozen, place the cookies in a ziplock bag. When ready to bake, just add an extra minute or two to the bake time!
If you wish to freeze the cookies after they are baked, store them in a ziplock bag. Reheat for 10-15 minutes at 275F.
Baking in grams
While I provide volume measurements for the recipes on my blog, I highly suggest baking these recipes using weight. It is the most standardized and accurate way to bake. I carefully recipe test all of my recipes using a kitchen scale, not by using cups, and therefore I cannot guarantee the success of my recipes when using volume measurements.
Other recipes you may like
- Chocolate Dipped Shortbread Cookies (Two Ways!)
- Brown Butter Maple Chocolate Chip Cookies
- Chocolate Caramel Thumbprint Cookies
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Oreo Stuffed Chocolate Chip Cookies
- 2 cups (250 grams) all purpose flour spooned and leveled
- 1 tablespoon (8 grams) cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup (170 grams) unsalted butter melted
- ¾ cup (150 grams) brown sugar packed
- ¼ cup (50 grams) granulated sugar
- 1 egg room temperature
- ½ tablespoon vanilla extract
- ¾ cup (135 grams) semi-sweet regular chocolate chips
- ¾ cup (135 grams) semi-sweet mini chocolate chips
- 12-14 original Oreo cookies
- In a medium-sized bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In a separate large bowl, vigorously whisk together the melted butter, brown sugar, and granulated sugar until completely combined.
- Add the egg and vanilla extract and whisk until combined. Add the dry ingredients to the wet ingredients and fold until almost combined but with a few streaks of flour remaining.
- Add both types of chocolate chips and fold until thoroughly incorporated and the flour is fully mixed in.
- Cover the bowl tightly and chill the cookie dough for at least three hours.
- Once the dough is done chilling, preheat your oven to 350F and line a baking sheet with parchment paper.
- Scoop a ball of dough measuring about 1 ½ tablespoons (~30 grams), and flatten it in between your palms. Place an Oreo on top of the flattened cookie dough.
- Scoop a second ball of dough measuring about 2 tablespoons (~40 grams), flatten, and place that on top of the Oreo. Pinch the top and bottom pieces of cookie dough together until sealed. Repeat with the rest of the dough.
- Place on the prepared baking sheet, spacing the cookies about 3 inches apart. Bake for 10-12 minutes until the edges are set and golden. The center of the cookies may still look a little underbaked, but that’s okay! Cookies continue to bake while they cool.
- Let cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely. Top with more chocolate chips if desired.
- Store in an airtight container at room temperature.
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!