Bakery Style Oreo Stuffed Cookies
There’s something magical about biting into a soft, buttery cookie and finding a whole Oreo tucked inside. These Oreo Stuffed Cookies are rich, gooey, and completely irresistible – the ultimate treat for anyone who can’t get enough of that cookies-and-cream flavour. They’re easy to make, look impressive, and are ready in under 30 minutes!
I first made these Oreo Stuffed Cookies as a weekend baking experiment with Hols and we were hooked from the first batch. There’s just something about hiding a full Oreo inside cookie dough that feels a little indulgent – and the result is a soft, melt-in-your-mouth cookie with a crunchy surprise in the middle. These cookies would be great for bake sales, parties, and days when you just want a bit of fun in the kitchen.
Why You’ll Love This Recipe
- A cookie inside a cookie! These have that satisfying double-cookie bite – chewy on the outside, crunchy in the middle.
- Quick and easy. You’ll only need one bowl and less than half an hour from start to finish.
- Customisable. Use any flavour of Oreos – golden, mint, peanut butter, or even birthday cake!
- Perfectly indulgent. Melted butter gives the cookies a rich, fudgy texture that feels bakery-quality.
Ingredients Breakdown
- Butter – Using melted butter makes these cookies wonderfully soft and chewy with crisp edges.
- Brown sugar and granulated sugar – A mix of the two adds depth of flavour and the perfect texture.
- Egg – Binds the dough and keeps it soft.
- Vanilla extract – Brings out the sweet, buttery notes in the cookie dough.
- Plain flour – The base of your dough – measure carefully so the cookies don’t turn out too dry.
- Baking soda and salt – For lift and balance.
- Crushed Oreos – Adds that signature cookies-and-cream crunch throughout the dough.
- Chopped chocolate – Melts into pockets of gooey chocolate in every bite.
- Whole Oreos – The star of the show, hidden in the middle of each cookie for that wow moment.
How to Make Oreo Stuffed Cookies
These cookies look impressive but they’re secretly so easy to make! Here’s how to get that perfect soft-and-chewy cookie with a whole Oreo hidden inside.
Step 1: Mix your wet ingredients
Start by whisking together the melted butter, brown sugar, and granulated sugar until smooth and glossy – you can use a stand mixer or hand whisk for this. Add the egg and vanilla extract, then whisk again until combined. You don’t need to overmix here – just enough to bring everything together.
Step 2: Add your dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Tip this into your wet mixture and fold it in gently until you’ve got a soft dough. The mixture should look thick and slightly sticky.
Step 3: Fold in the good stuff
Now for the fun part! Stir through your chopped chocolate and crushed Oreos. The crushed cookies add a lovely crunch throughout the dough, while the chocolate melts into little pockets of gooey deliciousness.
Step 4: Stuff with Oreos
Scoop about a tablespoon of dough, flatten it in your hand, and place a whole Oreo in the centre. Then take another spoonful of dough and press it on top, sealing the edges so the Oreo is completely covered. Roll it into a ball and repeat for the rest of the dough.
Step 5: Roll and bake
For an extra cookies-and-cream crunch, roll each dough ball in more crushed Oreos before baking. Place them on your lined baking sheet, spaced about 3 inches apart, and bake for 8-10 minutes at 175°C (350°F). The edges should be just turning golden while the centres still look soft.
Step 6: Cool and enjoy
Let your cookies rest on the tray for a few minutes to set, then transfer them to a wire rack to cool completely. The result? Gooey, buttery cookies with a surprise Oreo inside – soft, chewy, and completely irresistible!
FAQs
Can I use different Oreo flavours?
Absolutely! Try golden Oreos, mint, or even limited-edition flavours for something fun.
Do I need to chill the dough?
Nope – this is a no-chill cookie recipe, which makes it quick and easy. Just assemble, bake, and enjoy!
Can I make these smaller?
Yes, just use mini Oreos and adjust the baking time down by a couple of minutes.
How should I store Oreo Stuffed Cookies?
Keep them in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months – just warm them in the microwave for a few seconds before eating.
Tips for Success
- Seal the dough well around each Oreo to stop the filling from leaking as they bake.
- Don’t overbake. They’ll look slightly underdone when you take them out, but they’ll firm up as they cool.
- For extra indulgence, drizzle with melted white or dark chocolate once cooled.
- Use a cookie scoop to portion the dough evenly – it keeps the cookies uniform and bakes them evenly.
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Oreo Stuffed Cookies
Equipment
- Stand Mixer or mixing bowl
- Baking Sheet
- Greaseproof Paper
Ingredients
- 190 grams plain flour 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 225 grams unsalted butter melted 1 cup
- 100 grams crushed Oreos 1 cup, plus 8-10 whole Oreos for stuffing
- 50 grams brown sugar ¼ cup
- 100 grams granulated sugar ½ cup
- 1 teaspoon vanilla extract
- 1 large egg
- 90 grams chopped chocolate ½ cup
Instructions
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the vanilla and egg, mixing until just combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add to the wet ingredients and mix until just combined.
- Fold in the chopped chocolate and ¾ of the crushed Oreos.
- Scoop about 1 tablespoon of dough and flatten it slightly. Place a whole Oreo in the centre, then top with another 1-2 tablespoons of dough, sealing the edges.
- Roll each stuffed cookie in the remaining Oreo crumbs for extra crunch.
- Place on the baking sheet about 7cm (3 inches) apart. Bake for 8-10 minutes, until the edges are golden and the centres are just set.
- Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
