Oreo Stuffed Cookies
A cookie inside of a cookie?! Yep, we’re going totally over the top today. These are thick, chewy, bakery-style cookies with a full Oreo hiding inside. Each bite is soft and buttery with a little crunch from crushed Oreos and melty chocolate throughout. They’re dramatic, super fun to make, and might just be your new favorite bake once you’ve tried them.
How They’re Made:
It’s simpler than you’d think. Start by making a soft chocolate chip cookie dough, then fold in chopped chocolate and crushed Oreos for that cookies-and-cream magic. Wrap each dough ball around a whole Oreo, roll it in more crushed Oreos for crunch, and bake until golden at the edges and soft in the middle.
Why You’ll Love This Recipe:
-
A cookie inside a cookie! It’s the dessert mash-up nobody asked for but everyone loves.
-
Thick, soft, and gooey. Melted chocolate, chewy edges, and soft centers — the dream trio.
-
So fun to make. A little messy, a lot satisfying, and guaranteed to impress.
-
Customizable. Swap in different Oreo flavors or add-ins for any occasion.
-
Perfect for sharing (or not). They’re big, bold, and guaranteed to disappear fast.
Ingredients
Please note that you’ll find the printable recipe card at the bottom of this post!
-
All-purpose flour – the base for that perfectly soft and chewy cookie texture.
-
Baking soda – gives your cookies a little lift so they don’t turn out too dense.
-
Salt – just enough to balance the sweetness and make the chocolate pop.
-
Unsalted butter (melted) – the secret to that rich, chewy texture and buttery flavor.
-
Crushed Oreos – for that cookies-and-cream crunch inside the dough, plus a few extra for rolling.
-
Whole Oreos – of course! Each one gets wrapped inside a blanket of cookie dough.
-
Brown sugar – adds caramel-like depth and keeps the centers extra soft.
-
Granulated sugar – sweetens and helps those edges turn golden.
-
Vanilla extract – rounds out the flavor and brings everything together.
-
Egg – binds the dough and adds richness.
-
Chopped baking chocolate – for melty pockets of chocolate in every bite.
How To Make Oreo Stuffed Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the vanilla and egg, mixing just until combined. (No need to overdo it — we want soft, chewy cookies, not tough ones.)
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet and stir by hand until everything just comes together into a thick dough.
- Fold in the chopped chocolate and about ¾ cup of crushed Oreos for that signature cookies-and-cream goodness.
- Scoop about 1 tablespoon of dough and flatten it in your palm. Place a whole Oreo in the center, then top with another 1–2 tablespoons of dough. Gently press and seal the edges so the cookie is completely enclosed — no Oreo peeking out!
- Roll each stuffed cookie in the remaining crushed Oreos for extra crunch and flair.
- Place them on your prepared baking sheet about 3 inches apart (they spread a little — these are big cookies).
- Bake for 8–10 minutes, or until the edges turn golden and the centers look just set.
- Let the cookies cool on the pan for a few minutes before transferring them to a wire rack.
Storage
Store leftover cookies in an airtight container at room temperature for up to 4 days. If you want to save some for later, freeze baked cookies for up to 2 months, or freeze unbaked stuffed dough balls and bake straight from frozen (just add a minute or two to the bake time). Warm them in the microwave for about 10 seconds before eating for that fresh-from-the-oven gooeyness.
Recipe Notes
-
Try using different Oreo flavors for a fun twist. Golden Oreos, Birthday Cake, or Mint Oreos all work (and taste amazing).
-
Don’t overbake! The edges should be golden, but the centers should still look a little soft. They’ll finish setting as they cool.
-
Seal the edges well when wrapping the dough around the Oreo so the filling doesn’t sneak out while baking.
-
Chill the dough for 15–20 minutes if it feels too soft. It’ll make shaping easier and prevent too much spreading.
-
Crush the Oreos by hand or with a rolling pin for larger, crunchy bits instead of fine crumbs.
-
For that extra bakery-style look, press a few chocolate chunks or Oreo pieces on top of each cookie before baking.
-
Serve them slightly warm for the full gooey, melty, Oreo-stuffed experience.
Add-ins & Flavor Ideas
If you want to switch things up (or make these for every holiday and never get bored), try a few of these fun twists:
-
Peanut Butter Twist: Add peanut butter chips or drizzle the baked cookies with warm peanut butter.
-
Mint Chocolate Dream: Swap the Oreos for mint-filled ones and add a splash of peppermint extract to the dough.
-
Red Velvet Remix: Use Red Velvet Oreos and add white chocolate chips — perfect for Valentine’s Day or Christmas.
-
Salted Caramel Swirl: Fold in caramel bits and finish with a sprinkle of sea salt for that sweet-salty combo.
-
Cookies & Cream Overload: Mix crushed Oreos and cookies-and-cream chocolate bars into the dough for double the fun.
-
Birthday Cake Vibes: Use Golden Oreos, white chocolate chips, and rainbow sprinkles for a celebration in cookie form.
Serving Ideas
-
Serve these cookies warm with a glass of cold milk.
-
Turn them into ice cream sandwiches by stuffing a scoop of vanilla or cookies-and-cream ice cream between two cookies.
-
Crumble one over a bowl of ice cream or a milkshake for an extra cookies-and-cream moment.
-
Make them the star of a dessert platter with brownies, chocolate chip cookies, and mini cupcakes — instant party favorite.
-
Or keep it simple and enjoy one (or two) straight off the cooling rack.
Oreo Stuffed Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter melted
- 1 cup crushed Oreos plus 8 to 10 whole Oreos for stuffing
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- ½ cup chopped baking chocolate
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the vanilla and egg, mixing just until combined. (No need to overdo it — we want soft, chewy cookies, not tough ones.)
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet and stir by hand until everything just comes together into a thick dough.
- Fold in the chopped chocolate and about ¾ cup of crushed Oreos for that signature cookies-and-cream goodness.
- Scoop about 1 tablespoon of dough and flatten it in your palm. Place a whole Oreo in the center, then top with another 1–2 tablespoons of dough. Gently press and seal the edges so the cookie is completely enclosed — no Oreo peeking out!
- Roll each stuffed cookie in the remaining crushed Oreos for extra crunch and flair.
- Place them on your prepared baking sheet about 3 inches apart (they spread a little — these are big cookies).
- Bake for 8–10 minutes, or until the edges turn golden and the centers look just set.
- Let the cookies cool on the pan for a few minutes before transferring them to a wire rack.
I hope you love making these cookies as much as I did! If you try this recipe, I’d really love to hear about it in the comment section below. If you take any pics, you can also tag me on Instagram @slimmingviolet!
