Stuffed Cookies
User Reviews
5
Stuffed Cookies
Description
Get the Recipe: Stuffed Cookies use a classic cookie dough made with butter, two types of sugar, eggs, vanilla, and a mix of flours including tapioca or cornstarch. Chocolate chips folded into the dough add bursts of sweetness and texture. A whole Oreo cookie is enclosed within two flattened balls of dough, creating a stuffed center. Baking at a high temperature until just lightly golden ensures a tender yet stable cookie that holds the filling securely.
The flavor balances buttery sweetness with the chocolate and cream of the Oreo. The method requires cold butter to avoid spreading, and the dough’s thickness helps to fully contain the Oreo, preventing leakage. Chilling or freezing alternative fillings like Nutella is recommended before encasing them to maintain shape during baking. Resting cookies briefly after baking allows them to set and makes removal easier.
These stuffed cookies pair well with milk or coffee and make a fun dessert or snack. Storing them in a sealed container up to four days maintains freshness. Variations can be made with gluten-free flours and alternative fillings based on dietary needs or preferences.
Use fresh cold butter and thoroughly beat it with sugars to achieve the right dough consistency. Avoid overbaking by removing cookies once they are just golden on top to retain softness.
Ingredients
- 1 cup butter cut into small cubes, cold
- ½ cup granulated sugar
- 1 cup light brown sugar tightly packed
- 2 egg
- 1 tsp vanilla extract
- 3 ¼ cups all-purpose flour or all purpose flour, gluten free 1 to 1
- 1 tsp tapioca flour or cornstarch
- 1 tsp baking soda
- 1 cup chocolate chips
- 15 Oreo cookies or other filling, see note, gluten free
Instructions
- First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer, beat cubes of butter, white sugar and brown sugar. Beat for 3 minutes or until no clumps of butter remain.
- Add in eggs and vanilla extract. Stir to combine.
- Next, add in gluten free 1 to 1 flour, tapioca flour and baking soda. Stir until a thick dough is formed.
- Fold in chocolate chips.
- Scoop 1½ to 2 tablespoon cookie dough and roll into a ball. Flatten with hands.
- Place an Oreo on top.
- Then, place another flattened ball of dough on top of the Oreo. Use hands to completely enclose the Oreo. Add more dough if needed to completely cover Oreo. Repeat for all cookie dough.
- Place cookie dough balls at least 3 inches apart on baking pan. Bake for 10 to 12 minutes or until cookies are just barely lightly golden on top.
- Finally, remove from oven. Allow cookies to cool on pan for 5 minutes before carefully removing to a cooling rack.
Notes
- Use cold butter directly from the refrigerator to prevent cookies from spreading too much during baking.
- Beat butter and sugars for about 3 minutes until fully combined without lumps for a smooth dough.
- If not gluten-free, regular all-purpose flour and classic Oreos can be used instead of gluten-free versions.
- Swap tapioca flour with cornstarch when necessary to aid in texture.
- Bake the cookies just until the tops are lightly golden to keep them tender inside; do not overbake.
- Store baked cookies in an airtight container for up to 4 days to maintain freshness.
- If using fillings like Nutella, form small frozen balls to prevent melting and spreading during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 75mg | 3% |
| Potassium | 27mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 410IU | 8% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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