Oreo Stuffed Chocolate Chip Cookies for Ultimate Indulgence

Indulge in Oreo Stuffed Chocolate Chip Cookies that combine rich chocolate chips and creamy Oreo centers. Perfect for any gathering!

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Prep Time 30

Cook Time 11

Chill Time 30

Total Time 1 11

Servings: 12 cookies

Course: Dessert

Cuisine: American

Calories: 220

For the Cookie Dough

2 cups all-purpose flour Use gluten-free flour for a GF version.
1 teaspoon cornstarch Can substitute with additional flour.
1/2 teaspoon baking soda Acts as a leavening agent for rise.
1/2 teaspoon baking powder Adds additional leavening for a softer cookie texture.
1/2 teaspoon salt Enhances the flavor of the cookies.
1 cup unsalted butter Use coconut oil for a dairy-free option.
1/2 cup granulated sugar Can substitute with coconut sugar for lower glycemic index.
3/4 cup brown sugar Adds moisture and a deeper flavor profile.
2 large eggs Binds the mixture together and helps with leavening.
1 teaspoon vanilla extract Imbues the cookies with a delightful flavor.
1 cup semisweet chocolate chips Dark chocolate can be a substitute.

For the Filling

Step-by-Step Instructions

In a large mixing bowl, cream together butter with granulated sugar and brown sugar until light and fluffy.
Beat in eggs and vanilla extract until well incorporated.
In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
Gradually add dry mixture to wet ingredients, stirring until just combined.
Fold in semisweet chocolate chips, reserving some for topping.
Crush Oreo cookies and fold them into the dough.
Cover the dough and refrigerate for 15-30 minutes.
Scoop tablespoons of dough around individual Oreo cookies to form balls.
Freeze dough balls for 20-30 minutes.
Preheat the oven to 375°F (190°C) and bake the cookies for about 11 minutes.
Press reserved chocolate chips on top of warm cookies and cool on a wire rack.

Store leftover cookies in an airtight container for up to 5 days. For longer storage, freeze for up to 3 months.