Description
Oreo Stuffed Cookies are soft, chewy, and delightfully packed with a whole Oreo cookie inside each bite. Combining the classic cookies-and-cream flavor with rich baking chocolate and a buttery dough, these treats are perfect for everyone craving a decadent yet easy-to-make dessert. They bake quickly to golden perfection and offer a crunchy Oreo exterior for extra texture.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup unsalted butter, melted
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
Mix-ins and Stuffing
- 1 cup crushed Oreos (divided: about ¾ cup for dough, rest for rolling)
- 8 to 10 whole Oreos for stuffing
- ½ cup chopped baking chocolate
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix wet ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and glossy, ensuring the sugars dissolve well for the perfect cookie texture.
- Add egg and vanilla: Incorporate the vanilla extract and the large egg into the butter-sugar mixture, stirring gently until just combined to maintain a soft, chewy consistency without overmixing.
- Combine dry ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt together to evenly distribute the leavening agents and seasonings.
- Form the dough: Gradually add the dry ingredients to the wet mixture, stirring by hand until just combined to form a thick cookie dough. Avoid overworking the dough to keep cookies tender.
- Add mix-ins: Fold in the chopped baking chocolate and approximately ¾ cup of crushed Oreos, blending them evenly through the dough for that classic cookies-and-cream flavor.
- Stuff the cookies: Scoop about 1 tablespoon of the dough and flatten it in your palm. Place a whole Oreo in the center, then cover it with another 1 to 2 tablespoons of dough. Press and seal the edges carefully so the Oreo is fully enclosed with no cookie visible.
- Coat with crushed Oreos: Roll each stuffed cookie ball in the remaining crushed Oreos, adding a crunchy, flavorful outer coating that enhances both texture and appearance.
- Arrange for baking: Place the cookies on the prepared baking sheet spaced about 3 inches apart to allow for spreading during baking, as these cookies are on the larger side.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are golden brown and the centers appear just set but still soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- Do not overmix the dough once the flour is added; this keeps cookies soft and chewy rather than tough.
- Use melted butter for a richer flavor and easier mixing.
- Make sure to seal the cookie dough completely around the Oreo to prevent it from leaking during baking.
- Spacing cookies adequately on the baking sheet prevents them from merging into one another as they spread.
- For extra crunch, roll the cookies in crushed Oreos before baking, but this step can be skipped if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
