Oreo Stuffed Chocolate Chip Cookies

What’s better than a homemade chocolate chip cookie? Only a homemade chocolate chip cookie stuffed with an Oreo! This cookie recipe is a simple one – with common pantry ingredients & no mixer required, you will be munching on these Oreo stuffed chocolate chip cookies in no time!

These Oreo stuffed chocolate chip cookies are chewy, rich & decadent, and so so chocolatey! The dough comes together quickly and no mixer is required. I promise these cookies will be a repeat recipe in your kitchen, because they are undeniably addicting!

Why you will love these Oreo stuffed chocolate chip cookies

1. Oreos & chocolate! I mean, what is better than Oreos and chocolate? With each bite, you get a mix of warm, gooey chocolate, crunchy Oreo, and a soft chewy cookie.
2. No fuss recipe. This is such an easy cookie dough recipe! No mixer is required, so all you need are mixing bowls and a whisk!
3. Twist on a classic! Adding Oreos to an already delicious chocolate chip cookie recipe makes this recipe a crowd favorite.

Ingredient notes

• All purpose flour: all purpose flour is the flour of choice for these cookies. It makes for a tender and soft crumb. 
• Cornstarch: makes homemade cookies incredibly soft, tender & chewy.
• Leavening agent: baking soda is used to help the spread of the cookies.
• Fine sea salt: salt is just as important in baking as it is in cooking! Salt enhances flavor, so omitting it would definitely make a difference in the final result.
• Unsalted butter: unsalted butter is preferred so we can control exactly how much salt goes into the cookies. 
• Sugar: brown sugar and granulated sugar are both used to add sweetness and moisture.
• Eggs: acts as a binding agent.
• Vanilla extract: good quality vanilla is key for the best flavor.
• Chocolate: I used mini and regular sized chocolate chips in this recipe, but use whatever you prefer!
• Oreos: the star ingredient! Make sure to use the original Oreo cookie.

See the recipe card at the end of this post for the full list of ingredients & their quantities.

Recipe summary

Below is a condensed version of the recipe steps. See the recipe card at the end of this post for the full recipe instructions.

1. Whisk dry ingredients. In a medium sized bowl, whisk together the flour, cornstarch, baking soda, and salt until combined.
2. 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.
3. Combine. Add the dry ingredients to the wet ingredients and fold until almost combined, but with a few streaks of flour remaining. Add the chocolate chips and fold until thoroughly incorporated and the flour is fully mixed in.
4. Chill the dough. Cover the bowl tightly and chill for at least three hours in the fridge.
5. Scoop cookies. Once the dough is done chilling, scoop two balls of cookie dough, one measuring about 1 1/2 tablespoons (~30 grams) and the other measuring about 2 tablespoons (~40 grams). Flatten each ball of dough in between your palms.
6. 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.
7. Bake. Bake for 10-12 minutes at 350F.
8. Let cool. Let cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.

FAQ

Cookie baking tips

1. Use a kitchen scale. I cannot stress this enough – a kitchen scale is the only way to ensure accurate results. They are cheap and will make cleaning up SO much easier.
2. Accurately measure the flour. One of the most common mistakes in baking is over-measuring flour. If you don’t have a kitchen scale, spoon the flour into a measuring cup and level it off with a knife. This will prevent the flour from being over-packed.
3. Chill the dough. Chilling the dough controls spread and it gives the ingredients the chance to emulsify, resulting in a much deeper flavor. 
4. Use a cookie scoop. Cookie scoops are one of my favorite kitchen tools. It makes scooping the chilled cookie dough so much easier, and you don’t have to get the dough all over your hands.
5. Cookie scoot. “Cookie scooting” is taking something circular (a cookie cutter, as an example) and gently scooting the cookies after they are removed from the oven. This makes the cookies the perfect circular shape. You can also use a mug, a glass storage container, etc.

Baking in grams

I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.

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Have you tried this recipe? I would love to know how it turned out! Leave a star rating & review below and tag @sturbridgebakery on Instagram so I can see photos & videos of your yummy bakes! Want to save this recipe for later? Tap the heart button on the right side of your screen!