Description
These Oreo-stuffed chocolate chip cookies are the ultimate indulgent treat—soft, chewy, and loaded with gooey chocolate chips, each hiding a full Oreo cookie inside. Perfect for parties, gifts, or pure cookie bliss.
Ingredients
For the Cookie Dough:
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226 g unsalted butter, softened
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100 g granulated sugar
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200 g packed brown sugar
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2 large eggs (approx. 100 g)
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5 ml (1 tsp) vanilla extract
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380 g all-purpose flour
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20 g cornstarch
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4 g baking soda
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4 g baking powder
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2.5 g salt
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170 g semisweet chocolate chips (divided: 120 g in dough, 50 g for topping)
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20 Oreo cookies (5 crushed, 15 whole)
Instructions
Step 1: Make the Dough
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Cream together butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in eggs and vanilla extract until well combined.
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In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
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Gradually mix the dry ingredients into the wet mixture.
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Fold in 120 g of the chocolate chips.
Step 2: Add Crushed Oreos
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Crush 5 Oreo cookies and stir them into the dough.
Step 3: Chill the Dough
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Cover and refrigerate dough for 15–30 minutes.
Step 4: Assemble the Stuffed Cookies
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Scoop 35 g (1½ tbsp) dough, flatten it, and place a whole Oreo on top.
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Cover with another 35 g dough, seal, and roll into a ball.
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Repeat with remaining dough and Oreos. Freeze the balls for 20–30 minutes.
Step 5: Bake
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Preheat oven to 190°C (375°F).
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Place dough balls on a parchment-lined sheet, spaced 5 cm apart.
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Bake for 10–12 minutes until golden edges and soft centers.
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Notes
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Don’t skip the chilling—it keeps the cookies thick and gooey.
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Swap semisweet chips with milk or dark chocolate if preferred.
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Cookies can be frozen before baking and baked directly from frozen (add 1–2 extra minutes).