Alright, confession time. My first impression of these cookies was not a super positive one. I mean, don’t get me wrong…I love a good chocolate chip cookie. And Oreos easily top the list among my favorite “store bought” cookies. The idea of combining them just threw me. When I first saw this Oreo creation on Picky Palate I thought they looked a little gross (sorry Jenny). Just a bit too sweet for my taste, which sounds so very wrong by the way. I was a little curious though. Then I saw them again on Sing for your Supper. Boy, these were really getting around. I just couldn’t be left out. I caved to the peer pressure, and let me tell you that I am so glad I did. Oh boy…this one’s a doozy, but in a decidedly good way.
I am really not even sure how to describe these. They are very sweet, but delightfully so. I loved them warm from the oven all gooey and melty. Sooo good. Jenny recommends using Double Stuff Oreos and I wholeheartedly concur with that advice. If your looking for a fun and decadent treat these would definitely fit the bill! So, I stand corrected, these are amazing. Oh, and I’m already dreaming up other variations (just a warning)!
Oreo Stuffed Chocolate Chip Cookies
recipe from the fantabulous Jenny of Picky Palate
2 sticks (1 cup) softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies
Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
NOTE: Some bakers have had some trouble with their dough spreading too much during baking. If that becomes a problem, throw the dough balls into the fridge for a quick chill before baking. That should solve the dilemma beautifully:-)
Makes about 2 dozen VERY LARGE cookies.
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A few of you are saying store bought cookie dough works and others are saying it doesn’t. I would rather buy store Cookie dough but I don’t want my cookies to come out bad. What do I do?
@jordan: make your own dough, of course! it won’t take long, and it’s definitely going to be tastier.
does the oreo biscuit not burn?
Why is it that I cannot use store-bought cookie dough? My mom refuses to buy up a bunch of stuff just so I can make the cookie dough, and I want to try to make these…
Hi Zhane…I have not made these with packaged cookie dough but from what I understand (based on what others have said) the dough does not stay on the oreo when baking. This problem should be alleviated by just adding a bit of flour to the cookie mix. I would start with a quarter cup and see how that goes. Also, try chilling the dough balls for a bit before baking. I hope that helps!
Hi! made these delicious cookies yesterday. I chilled them for a while for them to have that same bulky shape.
The thing is, today in the morning they aren´t soft anymore…what do you guys recommend?
Maybe I left them too long in the oven? or how to do you know the exact moment to take them out of the oven, how are they supposed to look for them to stay soooooft longer?
Thanks for your help!
yummy made these today for a speacial thanksgiving treat and they were a hit! thanks for sharing such a great recipe!
I made these and they were a hit! I found they came out great with mini chocolate chips because the chocolate was more widely dispersed. They are delicious!! Thanks
@Ana: I have that problem with most “regular” chocolate chip cookie recipes. I’ve remedied it by adding Jello Instant Pudding mix (vanilla). Here’s a recipe: http://www.cooks.com/rec/view/0,1840,157173-229200,00.html. Not sure if it’d work with these, though, but it’s probably worth a shot. I can’t see how you can mess this combo up!
Try substituting 1/2 cup shortening for one of the sticks of butter. It tends to make the cookie softer, but you still get a good buttery taste.
Good suggestion Erica. It sure would be a shame to have to try these out again;-)
What do you mean by shortening?? ((:
Ana, you can keep cookies soft by putting them in an air tight container with slices of bread in with them. the bread will get hard and the cookies will remain soft!
Me and my girlfriend started making these about 7 months ago after reading another article. They are AMAZING. It really doesn’t matter if you make the cookies from scratch or you buy store bought. They turn out great either way. Also, they don’t have to be chocolate chip cookies, they can really be anything.
What we’ve been doing: buying the store bought mix (betty crocker) that just needs an egg and some butter. whip that together, and cook for the normal amount of time. they end up looking like regular cookies with a large lump in the center. we like them that way.. it gives a ufo shape to eat around until you get to the oreo in the middle.
buy milk. lots and lots of milk.
Would not make again…I don’t know what/how to prevent the cookie dough from flattening out as it cooks…I had an oreo sitting on a pancake of choc chip cookie dough…we hurried and scraped each one into a cupcake tin…what a mess. And I agree with another comment…they get very hard and dry after a day or so…even in an airtight container. Not worth the mess or the time. Not that special when you do eat one.
Cant wait to try these cookies! I bake cookies a lot and to keep them soft i just cut up bread slices and seal them in the container with the cookies…keeps them fresh and soft!!
I was thinking of trying these but using the Oreo mini’s instead. Has anyone tried using those yet?
Another way I was thinking of doing was by using the mint Oreos that are out at Christmas time. I haven’t seen the red ones in the stores yet, but normally there is a red filling but the taste is the same as regular oreos. Anyone tried either of these yet?
I need to bake about 100 of these for X-mas and don’t have a whole lot of time. Do you think it would work if I made and froze a couple batches of the dough a week ahead of time? Then let it defrost & then stuff and bake like normal?
Sure, they would still be great! Or, you can also stuff them ahead of time and freeze them like that. I’ve done that and it works perfectly!
I tried this for a cookie swap and though it was a hit, my first batch was not pretty! On a regular cookie tray, they seemed to pancake out and there was just an ores left in the middle of a big cookie, it lacked that ‘Oreo in every bite’ appeal. Mid bake, I would scrape the sides of the half cooked cookie and make a new cookie with that mushy leftover dough. Not easy!
After many trial and errors to get the aesthetic appeal, I realized that for people with little patience like me, to cook them in cupcake trays. Just place a thin pancake like layer of cookie dough, squish an Oreo on top, then cover with another thin pancake of cookie dough l. They cook perfectly. I do recommend cooking for much less time then stated becuase the cupcake trays cook all sides of the cookie and therefore it cooks quicker.
why do my chocolate chip cookies flatten out when being baked?
Angie-try chilling the cookie a bit before baking. Hope that helps!
man !! I bought the premade dough and it worked AWESOME !!! i want to make them again today ! so nummy THANK Becky Bates !
Hey there! I’ve tried this recipe with store bought cookie dough, and with the home-made cookie dough. I have to say that the home-made cookie dough tasted so much better than the store bought. The store bought cookie dough tended to crumble, and it wasn’t as tasty.
Happy baking!
Love this recipe! Just made them with the red Christmas Oreos for my secret santa. Hope she likes them!
THAT LOOKS AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
This is my first year making this recipe and my family loves them. I use the pre made cookie dough and it works perfectly fine.
I started making these cookies last year at school. They were amazing. I put too much dough on them the first time but as I make them now they turn out better. The next day my cookies are still soft. I think some may leave them in too long where as if they sit, they get hard. I think they taste better the next day!
I made these last year and so on trying to figure out new taste for me, For those saying that store bought dough is a no no I recommend pillsberry cookie dough. At my food market you can get about a ham size of dough for 3 dollar. Me and little sister tried it and it came out amazing! For one thing I love pillsberry. Now go try some FRIED OREOS
My Cookies looked absolutely NOTHING like that when I personally made the dough/: Maybe store bought dough would be better to use. It looked like the Oreos were swimming in Chocolate Chip Cookie Dough!
I’m sorry they didn’t work out for you Emerald. My suggestion would be to chill the dough a bit before baking so that the cookies hold their shape better.
Ohhhh okay! Thanks Becky!
I made this recipe for christmas. They came out perfect. People keep saying their cookies flattened, i didn’t have that problem. Maybe they missed an ingrediant. Everyone loved these cookies and they taste great with milk! My boyfriend that hates anything too sweet gobbled these up and is making me make him more perfect cookie!
I found these goodies on tumblr a while back. Now maybe 2 months later I’m making them for a bake sale. I used tolehouse pre made cookie dough, it sticks really well at room temp. The only problem I’m having is that they came out so huge. Whats a good way to make them smaller?
I don’t use store bought cookie dough, but I also don’t make my cookies from scratch, but I’m still having the familiar problem of the Oreo being surrounded by cookie pancake.
My long-time cookie recipe has been to mix a box of cake mix, 1/2 cup oil, and 2 eggs. My attempts at chilling the stuffed balls of batter didn’t work. Plus, residing in super-humid Florida can’t be helping matters either. Would mixing in flour, as previously recommended, still be a good way to minimize the rise/swelling of the cookie?
Robert – I just don’t know for sure as I have never tried cake mix cookies. My hunch is that they are a bit softer, with a bit less “structure” than a normal cookie? They may not be sturdy enough to support the oreo even with the addition of flour. Let us know if you find a way that works!
Also, I like to take short cuts on some things too but I’ve always found that cookies, even from scratch, come together very quickly. They might just be worth it in this case;-)
Just made a batch to send to my husband stationed overseas. I used store bought dough (this time). I made sure it was chilled, but also increased the baking temperature to 375 so that the dough held its shape a bit better. They came out perfectly! After taste-testing one, I wanted to keep the whole batch for myself!
I made these cookies New Years Eve and EVERYONE loved them!! I did use a little less than 3 and a half cups of flour- maybe just 3 cups? I also need to put less cookie dough on the Oreo next time so I will get more cookies that way. But I definitely will make these again so goooood!!! Thank you!!
I’ve made a variation of these using mini chocolate bars – peanut butter cups, kit kats and snickers – and oh man were they fabulous – same deal as with the oreo ones, very sweet, but perfect for dipping in milk and amazing fresh from the oven, or lightly re heated in the toaster oven
Wow! I cannot wait to make these for the gang for Super Bowl Sunday. I thought just being able to watch my beloved Patriots was gonna be enough. Well, these just take the cake. Thanks for this gem of a recipe. I am so glad I came across it.
Has anyone tried freezing them after cooking? I usually freeze my cookies bc I think they taste better that way, but Im not sure if it will work the same with the oreo in the middle?
Loved this recipe. I put the Oreos in the freezer before I started to make the cookie dough. I also chilled the dough and then after I made the cookies, I put them in the refrigerator again. The dough hardly spread. I should have used less cookie dough to cover the Oreos though. It seems like mine took a lot longer to bake because of it.
For people with the “flat cookie problem” I use the nestle chocolate chip recipe and use a crisco stick instead of the butter. I’m convinced this Is what keeps them from going flat! I haven’t used butter since discovering this…and personally…I think it also taste better! Good luck!
Ok, I can admit I’m not the most prestigious baker… but I can make chocolate chip cookies at least! Yet somehow I followed this recipe to the T and got a freakin’ MESS!! Oh my goodness… awful. I’m so discouraged I don’t even want to try to attempt again. I wish I could show a pic to ya’ll how mine turned out!! Bigger than my husband’s (huge) hands… Crusty on the edges.. unbaked surrounding the oreo… and a way too crunchy oreo itself… haha oi vey
Oh no, I’m sorry Lindsay! I hate baking days like that. I’m not sure you want to try again but here are a few tips…if you do;-)
Chill, chill, chill the dough. Chill it before you form the cookies, then throw the shaped cookies back into the fridge to chill before baking. Maybe try to use a bit less dough around the oreo, again using chilled dough will help with the shaping…it won’t be so sticky to work with. If that doesn’t help…well at least there are worse problems than having a bunch of extra oreos and cookie dough on hand!
I made these with cookie dough mix and homemade cookie dough and the homemade cookie dough came out better!!! Also they are easy to make!! I am only 14 and i can make them!!!
um i made this cookie but it came out rather crumbly..may i ask what i did wrong?
Hi Amy, Sorry they didn’t work well for you! I have two thoughts: did you measure the flour by fluffing it up and scooping it lightly into the measuring cup. That will ensure that you don’t end up using too much flour. Also, make sure not to over-bake which could lead to a drier, more crumbly cookie. Hope that helps a little!
Hey, I made these with store bought cookie dough and they were perfect so yeah.
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