Oreo Stuffed Chocolate Chip Cookies

Oreo Stuffed Chocolate Chip Cookies from Very Culinary

by Amy Flanigan on March 22, 2011 · 242 comments

My pants are tight.

Snug as a bug in a rug, people.

And do my friends bring me carrot sticks or offer to run with me? Oh no. Instead, they call my attention to cookie recipes involving Oreos stuffed inside two chocolate chip cookies.

I’m not one to place blame or name drop *cough* Rachel *cough*, since many of my friends do this. But y’all are killing me. You know I’m weak when it comes to sugary confections.

My advice to you – make these. But make them right before you’re meeting a friend, or sibling, or an entire preschool class. So you can pawn them off on other victims recipients. If not, make them now, while it’s still March and not bathing suit season. Because once that happens, I cannot be held responsible.

Oreo Stuffed Chocolate Chip Cookies
Makes 24 gigantic cookies
Prep: 25 minutes
Cook: 13 minutes

• 1 cup (2 sticks) softened butter
• 3/4 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 1 package Double Stuff Oreo cookies

Preheat oven to 350 degrees.

In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined.  Beat in eggs and vanilla.

In medium bowl mix the flour, salt, and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.

With a cookie scoop, form balls with the dough.

Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.

Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

(from Amandeleine, originally from Picky Palate)

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Leave a Comment

{ 242 comments… read them below or add one }

Peggy February 14, 2014 at 4:46 pm

You guys are awesome, glad your cookies turned out. I used pilsbury cookie dough, baked on a professional Baking mat and mine were UFO discs. Hah!

If I were to retry I would not use the baking mat for it consumed temperature away from my cookies. Yes I turned up the temp in the oven but it was too late.

I am just not meant to eat these cookies. Enjoy yours!


eirn February 11, 2014 at 9:48 pm

My friend and I call these “Inception Cookies”…a cookie within a cookie…


Jason January 30, 2014 at 8:22 am

Great cookies! Ok I’ve made these more than a few times and they are always very hard the next day. Is there something I’m doing wrong? Fresh out of the oven they are GREAT!


Amy @Very Culinary January 31, 2014 at 2:10 pm

Hi Jason, sorry for the delay. Hm. I don’t know exactly, other than to say that obviously cookies the next day will harden. After they’ve cooled from the oven, are you just leaving them out, uncovered? Or are you sealing them in an airtight container? That can make a big difference in them not becoming hockey pucks.


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