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Oreo Stuffed Chocolate Chip Cookies

Oreo stuffed chocolate chip cookies sandwich a whole Oreo inside soft, chocolate-chip-studded dough. Bake until the edges are golden and the centers still look slightly soft for a thick cookie with a crunchy surprise inside.
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Prep Time 20 minutes
Cook Time 17 minutes
Chilling and cooling 40 minutes
Total Time 1 hour 17 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine salt
  • 2 cups semisweet chocolate chips
  • 12 Oreo cookies

Equipment

  • 2 18x13-inch baking sheets

Method
 

  1. Heat the oven to 350°F and line two 18x13-inch baking sheets with parchment paper.
  2. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy and well combined, about 2 minutes.
  3. Beat in the eggs and vanilla until combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt, then add to the butter mixture and mix just until no dry flour remains.
  5. Stir in the chocolate chips.
  6. Divide the dough into 12 equal portions; split each portion in half, flatten the halves, and sandwich one Oreo between them, sealing the dough completely around the cookie.
  7. Place 6 cookies on each prepared sheet, spaced at least 3 inches apart, and refrigerate for 30 minutes.
  8. Bake both sheets for 14 to 17 minutes, switching their oven positions and rotating them front to back halfway through, until the edges are golden and the centers still look slightly soft.
  9. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool.

Notes

For soft centers, remove the cookies when the edges are golden and the centers still look slightly soft. Store in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 3 months. For a dairy-free variation, use dairy-free butter and chocolate chips and check the cookie labels.