Get ready for the ultimate cookie experience if you love Oreo Inside Cookie Recipe ! These giant, chewy cookies hide a surprise Oreo center filled with melty chocolate chips. A soft, buttery cookie dough wraps around an Oreo’s crunchy, creamy perfection. Perfect for celebrations, game nights, or treating yourself to something truly indulgent!
Table of Contents
Why You’ll Love This Recipe
✔ Two Cookies in One : A thick, chewy chocolate chip cookie wrapped around an Oreo surprise.
✔ Super Soft & Gooey : Melted chocolate chips + buttery dough = cookie paradise.
✔ Fun & Easy to Make : Though simple to create, these cookies look bakery-style elegant.
✔ Perfect for Sharing : These big, thick cookies will wow family and friends!
Ingredients
Dry Ingredients:
- All-Purpose Flour : Adds chewiness and structure to the cookies.
- Baking Soda : Helps cookies spread just the right amount while baking.
- Salt : Balances sweetness and enhances flavors.
Wet Ingredients:
- Unsalted Butter (Softened) : The key to rich, buttery cookies.
- Brown Sugar : Adds deep caramel-like flavor and keeps cookies chewy.
- Granulated Sugar : Helps with structure and spread.
- Large Eggs : Provides moisture and binds ingredients together.
- Vanilla Extract : Enhances warm, sweet flavor.
Filling & Mix-Ins:
- Semi-Sweet Chocolate Chips : Melty, chocolatey perfection in every bite.
- Oreo Cookies : The main star and the perfect hidden surprise!
👉 The complete ingredient list with measurements is in the recipe card below!
How to Make Oreo-Stuffed Cookies
Step 1: Preheat Oven & Prepare Baking Sheet
1️⃣ Preheat your oven to 350°F (175°C).
2️⃣ Line a baking sheet with parchment paper to prevent sticking.
Step 2: Mix the Dry Ingredients
3️⃣ In a medium bowl, whisk together: ✅ Flour
✅ Baking soda
✅ Salt
Set aside while you prepare the wet ingredients.
Step 3: Cream Butter & Sugars
4️⃣ In a large mixing bowl, beat together: ✅ Softened butter
✅ Brown sugar
✅ Granulated sugar
Mix for about 2 minutes until light and fluffy.
5️⃣ Add eggs one at a time, mixing well after each addition.
6️⃣ Stir in vanilla extract until fully combined.
Step 4: Combine Wet & Dry Ingredients
7️⃣ Gradually mix in the dry ingredients until just combined.
8️⃣ Fold in chocolate chips to evenly distribute.
Step 5: Assemble the Stuffed Cookies
9️⃣ Scoop 2 tablespoons of cookie dough, flatten in your palm.
🔟 Place an Oreo in the center and cover with another 2 tablespoons of dough.
1️⃣1️⃣ Seal the edges completely so no Oreo is visible.
1️⃣2️⃣ Repeat with remaining dough and Oreos, spacing 2 inches apart on the baking sheet.
Step 6: Bake & Cool
1️⃣3️⃣ Bake for 12-14 minutes, until edges are golden brown but centers remain soft.
1️⃣4️⃣ Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
For another delicious cookie recipe, check out this unique cookie collection.
Pro Tips for the Best Stuffed Cookies
✔ Seal the Edges Well : Make sure no Oreo is peeking out to prevent leaks.
✔ Chill the Dough for Thicker Cookies : Refrigerate for 30 minutes before baking.
✔ Use Room Temperature Ingredients : Ensures smooth, even mixing.
✔ For a Gooey Center : Slightly underbake the cookies; they’ll firm up as they cool.
✔ Try Different Oreo Flavors : Experiment with Golden Oreos, Double Stuf, or Peanut Butter Oreos!
How to Serve
These Oreo-stuffed cookies are best enjoyed:
🔥 Fresh & Warm : The melted chocolate + creamy Oreo center is pure heaven!
🥛 With Cold Milk : Because cookies & milk are the ultimate duo.
🍦 As a Dessert Sandwich : Stuff vanilla or cookies & cream ice cream between two cookies.
🍫 Drizzled in Melted Chocolate : Perfect for special occasions!
For more cookie inspiration, check out this collection of unique cookie recipes.
Make-Ahead & Storage
Storing Leftovers
- Keep cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing Cookie Dough
- Scoop & assemble cookies, then freeze on a baking sheet.
- Transfer to a zip-top bag and freeze for up to 3 months.
- Bake from frozen at 350°F (175°C) for 14-16 minutes.
Freezing Baked Cookies
- Cool completely, then store in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw at room temperature or microwave for 10-15 seconds.
FAQs
1. Can I make these cookies smaller?
Yes! Use Mini Oreos for a bite-sized version.
2. Do I need to chill the dough?
Not required, but chilling for 30-60 minutes helps the cookies keep their shape better.
3. Can I add mix-ins?
Absolutely! Try crushed Oreos, toffee bits, or white chocolate chips for a fun twist.
4. How do I make these extra gooey?
Slightly underbake the cookies and let them sit on the baking sheet for 5 minutes before transferring to a rack.
Conclusion
These Mama Kelce inspired Oreo-Stuffed Cookies take classic chocolate chip cookies to a whole new level! With a soft, chewy exterior and hidden Oreo surprise, they’re fun to make and even more fun to eat.
🔥 Bake a batch today and watch them disappear! 🍪🎉
Mama Kelce’s Oreo-Stuffed Cookies
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Baking sheet
- Parchment Paper
- Cookie Scoop or Spoon
- Wire rack
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 18 Oreo cookies
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- Gradually mix in the dry ingredients until fully combined.
- Fold in chocolate chips.
- Scoop about 2 tablespoons of cookie dough and flatten it in your palm. Place an Oreo in the center, then take another 2 tablespoons of dough and cover the Oreo, sealing the edges.
- Repeat with remaining dough and Oreos, placing cookies 2 inches apart on the baking sheet.
- Bake for 12-14 minutes or until golden brown on the edges.
- Let cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack.