Imagine biting into a perfectly baked, golden chocolate chip cookie only to discover a surprise inside—a whole Oreo cookie! These Oreo-Stuffed Chocolate Chip Cookies take indulgence to the next level. The rich, buttery dough wraps around a classic Oreo, creating layers of crunchy, creamy, and gooey goodness all in one bite. Each cookie combines the best of both worlds: the chocolatey richness of a semi-sweet chocolate chip cookie with the satisfying crunch of a hidden Oreo. They’re perfect for cookie lovers who want something a little extra in their treats.
Why You’ll Love This Recipe:
These cookies are for anyone who loves surprises and indulgent desserts. Not only are you getting a delicious chocolate chip cookie, but you’re also biting into a whole Oreo, making every bite an explosion of texture and flavor. The semi-sweet chocolate chips balance out the sweetness of the Oreo, while the cinnamon adds a subtle warmth, enhancing the overall flavor. They’re easy to make, and the result is a bakery-style cookie that will wow anyone who tries them. Plus, they’re big, gooey, and loaded with chocolate—what’s not to love?
Perfect Occasion:
These Oreo-Stuffed Chocolate Chip Cookies are perfect for special occasions, like birthdays, movie nights, or parties, where you want to impress with something decadent. They’re also great for casual gatherings when you want to bring something unique to the dessert table. These cookies are so fun to make and even more fun to eat, so they’re a hit with kids and adults alike. They also make an amazing gift or party favor when wrapped up in cellophane or placed in a cute cookie tin.
Decoration Tips:
For an extra special touch, drizzle the tops of the cookies with melted chocolate after they’ve cooled. This adds a polished, professional finish to your cookies. You can also sprinkle a few crushed Oreos or extra chocolate chips on top before baking for added texture and visual appeal. Another fun option is to dip half of each cookie in melted chocolate and sprinkle with sea salt or colorful sprinkles for a festive look.
Yield: 6 Giant Oreo-Stuffed Cookies
Ingredients:
- 145g (about 2/3 cup) Butter, softened
- 120g (about 1/2 cup) Brown Sugar
- 20g (about 1 1/2 tablespoons) Granulated Sugar
- 1 Egg
- 1/4 teaspoon Salt
- 1/8 teaspoon Ground Cinnamon
- 1 tablespoon Vanilla Extract
- 195g (about 1 1/2 cups) All-Purpose Flour
- 3/4 teaspoon Baking Soda
- 160g (about 1 cup) Semi-Sweet Chocolate Chips or Chunks
- 6 Oreo Cookies
Method:
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Beat the mixture until it becomes light and fluffy, which helps create a tender cookie.
- In a separate bowl, whisk together the dry ingredients—flour, baking soda, salt, and cinnamon. Set this aside for later.
- To the butter and sugar mixture, add the egg and vanilla extract. Mix well until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture. Be careful not to over-mix the dough—stop as soon as the flour is just combined to avoid tough cookies.
- Gently fold in the semi-sweet chocolate chips or chunks until they are evenly distributed throughout the dough.
- Place the cookie dough in the freezer for 30-45 minutes. This step helps the dough firm up, making it easier to handle.
- After chilling, take a large ice cream scoop full of dough and flatten it slightly in your palm. Place an Oreo cookie in the center and gently wrap the dough around the Oreo, ensuring it’s fully enclosed.
- Once all the cookies are formed, put them in the fridge for another 30 minutes to chill. This helps the cookies hold their shape during baking.
- While the cookies chill, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- After chilling, place the cookies onto the prepared baking sheet, ensuring they are spaced well apart.
- Bake for approximately 12 minutes, or until the edges of the cookies turn golden brown but the centers remain soft and slightly under-baked for a gooey texture.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Enjoy!
