Oreo Stuffed Chocolate Chip Cookies
Surprise-filled chocolate chip cookies with whole Oreos baked inside, creating the perfect combination of chewy cookie dough and crispy sandwich cookie in every bite.
Ingredients
- - 1 cup 226 g unsalted butter, softened to room temperature
- - ½ cup 100 g white sugar
- - 1 cup 200 g brown sugar, tightly packed
- - 2 large eggs room temperature
- - 1 teaspoon 5 ml vanilla extract
- - 3 cups 380 g all-purpose flour, spooned and leveled
- - 2 teaspoons cornstarch
- - 1 teaspoon baking soda
- - 1 teaspoon baking powder
- - ½ teaspoon salt
- - 1½ cups 255 g semisweet chocolate chips, divided
- - 20 regular Oreo cookies
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter, white sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, then vanilla extract until just combined.
- In separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Fold in 1 cup chocolate chips.
- Refrigerate dough for 15 minutes.
- Take 3 tablespoons chilled dough, flatten in palm, place Oreo in center, and wrap dough around it completely.
- Place wrapped cookies on baking sheets and freeze for 15-20 minutes.
- Bake for 12-14 minutes until edges are set but centers look slightly underdone.
- Press reserved chocolate chips onto warm cookies. Cool on baking sheet 5 minutes before transferring to wire rack.
Notes
- Room temperature ingredients mix better - take eggs and butter out 30 minutes before starting
- Don't overmix once flour is added to prevent tough cookies
- Always place Oreos flat within dough, not standing upright
- Both chilling steps are essential to prevent spreading and maintain shape
- Store in airtight container up to 1 week or freeze up to 3 months
- Don't overmix once flour is added to prevent tough cookies
- Always place Oreos flat within dough, not standing upright
- Both chilling steps are essential to prevent spreading and maintain shape
- Store in airtight container up to 1 week or freeze up to 3 months
