Description
Thick, chewy chocolate cookies stuffed with a whole Oreo cookie, creating a gooey, melty center. These cookies are crisp on the edges, soft in the middle, and easy to make with pantry staples.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 cup (200g) packed brown sugar (light or dark)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder (Dutch-processed recommended)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 12 whole Oreo cookies (Original, Double Stuffs, or Mint)
- ½ cup (85g) semi-sweet chocolate chips (optional, for topping)
- Sea salt flakes (optional, for sprinkling)
Instructions
- In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Beat on medium-high speed for 3-4 minutes until light, fluffy, and pale in color.
- Add eggs one at a time, beating well after each addition. Add vanilla extract and scrape down the sides of the bowl. Mix until smooth.
- In a separate medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture on low speed. Mix just until combined; do not overmix.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (or up to 3 days).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Take about 2 tablespoons of dough and flatten into a disc. Place one whole Oreo in the center. Fold dough over the Oreo, sealing edges completely, and roll into a ball. Ensure no cracks are visible.
- Place cookie balls on prepared baking sheets. For best results, freeze for 15-20 minutes to help them hold shape.
- Bake for 10-12 minutes. Edges should be set but centers should still look soft.
- Remove from oven and let cool on the baking sheet for 5 minutes to set. Transfer to a cooling rack.
- Sprinkle with sea salt flakes if desired. Serve warm.
Notes
Do not overbake; the center should look soft when removed from the oven as it will firm up while cooling. Ensure butter is softened but not melted, and eggs are at room temperature for proper emulsification. Chilling the dough is crucial for texture and preventing excessive spreading. You can freeze unbaked dough balls for up to 3 months and bake straight from frozen, adding 1-2 minutes to bake time.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 24
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: chocolate cookies, oreo stuffed cookies, gooey cookies, dessert, baking, easy cookies, chocolate chip cookies, homemade cookies