Servings
Font
Back
0 from 9 votes

Oreo Stuffed Chocolate Chip Cookies

These Oreo stuffed chocolate chip cookies are soft and gooey on the outside with the best surprise, a chocolate Oreo cookie center. These cookies never last long at a party!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
46 mins
Servings: 16 Cookies
Calories: 402 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup butter unsalted, softened
  • 1 ¼ cup brown sugar
  • ¼ cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups flour all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cup chocolate chips semi-sweet, divided
  • 16 pieces chocolate sandwich cookies I used double stuffed Oreos

Instructions

    Cup of Yum
  1. Line two cookie sheets with parchment paper. In a large bowl with an electric mixer, cream together butter, brown sugar and white sugar until light and creamy, about 3 minutes.
  2. Add the eggs and vanilla to the butter mixture and mix until well combined.
  3. In a separate bowl, add flour, cornstarch, baking powder and salt and mix.
  4. Add the flour mixture to the wet ingredients and mix until a dough forms. Add 1 cup of chocolate chips and mix it into the dough.
  5. Using a two tablespoon medium cookie scoop, form the dough into two tablespoon balls. You should have 32 equal portioned cookie dough balls when you are finished scooping, and you will need two dough scoops for each cookie.
  6. Flatten a dough ball with your hands a little and place an oreo cookie on top in the middle of the dough horizontally. Place a second dough ball on top of the Oreo cookie. Pinch the cookie dough closed around the edge of the Oreo. Repeat until you have 16 cookie dough balls stuffed.
  7. Place the dough balls all on one cookie sheet about an inch apart. Add the remaining chocolate chips to the tops of the cookie dough balls. Place the pan of cookie dough into the freezer for at least 10 minutes, but no longer than 30 minutes.
  8. Preheat oven to 350 degrees farenheight. Place cookies on a parchment-lined baking sheet six at a time, with at least two inches of space between each cookie.
  9. Bake cookies for 16 minutes. The bottoms will be golden brown, but it's ok if the tops of the cookie seem a little underbaked. Leave cookies on the hot baking sheet for at least 15 minutes, then transfer to a wire rack to finish cooling. Repeat baking additional trays of cookies, then enjoy!

Notes

  • Baking one tray of cookies at a time in the center of the oven will help ensure these cookies all bake evenly. This is extra important for these cookies because they are thick cookies.
  • Don't skip placing the dough in the freezer! This helps to ensure the cookies bake at the right speed with the chocolate Oreo in the middle. Without freezing, the cookie dough will spread too fast.
  • Using a cookie scoop is the easiest way to make sure the dough is even. If you don't have a medium cookie scoop, you can measure the dough with a tablespoon or 1/4 cup measure to ensure the dough is more even.
  • Try not to overmix the dough. Too much mixing when you add the dry ingredients to the wet ingredients can cause a drier cookie.

Nutrition Information

Calories 402kcal (20%) Carbohydrates 56g (19%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.5g Cholesterol 54mg (18%) Sodium 251mg (10%) Potassium 129mg (4%) Fiber 1g (4%) Sugar 33g (66%) Vitamin A 389IU (8%) Calcium 52mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 16Cookies

Amount Per Serving

Calories 402

% Daily Value*

Calories 402kcal 20%
Carbohydrates 56g 19%
Protein 4g 8%
Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.5g 25%
Cholesterol 54mg 18%
Sodium 251mg 10%
Potassium 129mg 3%
Fiber 1g 4%
Sugar 33g 66%
Vitamin A 389IU 8%
Calcium 52mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.