Description
Delight in these thick and gooey Oreo stuffed chocolate chip cookies, featuring a whole Oreo baked inside soft, chewy cookie dough topped with crushed Oreos for extra texture. These bakery-style cookies are easy to make and perfect for dessert or a sweet snack that everyone will love.
Ingredients
Cookie Dough
- ½ cup salted butter
- ½ cup light brown sugar
- ½ cup white granulated sugar
- 1 large egg
- 1 ¾ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup semi-sweet chocolate chips
Fillings and Topping
- 12 Oreos (whole)
- 1 cup roughly crushed Oreos
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it reaches the correct temperature before baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, combine the salted butter, light brown sugar, and white granulated sugar. Use an electric hand mixer to cream the ingredients together for about 2 minutes until the mixture is smooth and homogenous.
- Add Egg: Add the large egg to the creamed butter and sugar mixture and whisk for about a minute until fully incorporated and smooth.
- Mix Dry Ingredients and Chocolate Chips: Gently whisk in the all-purpose flour, baking powder, and baking soda into the wet mixture, ensuring no dry pockets remain. Carefully fold in the semi-sweet chocolate chips.
- Shape Cookie Dough: Divide the cookie dough into 12 evenly sized balls. Flatten each ball, then place a whole Oreo in the center. Fold the dough over the Oreo completely, making sure it is fully covered and sealed to prevent the Oreo from showing after baking.
- Add Crushed Oreo Topping: Place each cookie ball on a baking sheet and top with a spoonful of roughly crushed Oreos, pressing gently so the crumbs stick without flattening the cookie dough.
- Bake: Bake the cookies in the preheated oven for 12 minutes. The tops should look set while the centers remain slightly soft for optimal gooeyness.
- Cool: Let the cookies cool on the baking pan for a few minutes before transferring them to a wire cooling rack to cool completely. This helps them firm up and prevents breaking.
- Serve and Enjoy: Once cooled, enjoy these decadent Oreo stuffed chocolate chip cookies fresh or warm them in the microwave for 10 seconds for extra gooeyness.
Notes
- Seal the Oreo completely: Any holes in the dough can cause the Oreo to peek through after baking.
- Don’t overmix the dough: Mix just until combined for the best tender texture.
- More gooey cookie: Microwave the cookie for 10 seconds before serving to melt the chocolate and soften the cookie.
- For thicker cookies: Chill the dough balls for 30 minutes before baking to prevent spreading.
- Underbake slightly: Remove cookies when the tops are set but the centers remain soft for chewy results.
- Crushed Oreo topping tip: Press crumbs on gently so they stick well without flattening the cookie.
- Storage: Refrigerate stuffed dough up to 24 hours or store baked cookies in an airtight container on the counter for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
