Oreo chocolate chip cookies are chewy chocolate chip cookies stuffed with Oreo cookies. These Oreo-stuffed cookies are soft, chewy, bakery-style cookies with a gooey chocolate cookie center that is to die for!
I love to incorporate Oreos into my recipes, like with my cookies and cream cinnamon rolls, Oreo cookie cake, and now these Oreo chocolate chip cookies!
When I first tested this recipe, I just incorporated Oreo crumbs into the dough but I wanted them to have a deeper Oreo flavor, which is something other recipes don't have.
The second time I tested them I stuffed the center with a gooey Oreo cookie filling (similar to my chocolate-stuffed cookies) and they turned out perfect!
If you love Oreo recipes, try my super-popular Oreo Macarons and Oreo Brookies.
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why you'll love this recipe
- Chewy cookies: These are the best chocolate chip cookies because they are super soft with a chewy center and crispy edges.
- Gooey center: The cookie dough balls are stuffed with a melty chocolate Oreo filling that creates a rich gooey center. They are a variation of my Oreo cheesecake cookies!
- Oreo cookie crumbs: These are classic chocolate chip cookies loaded with Oreo crumbs, chocolate chips, and an Oreo cookie center, with chunks of Oreos baked on top.
ingredient notes & substitutions
Oreo cookies: You can use any of your favorite chocolate sandwich cookie brands or any other flavored Oreo! I just don't recommend using the double-stuffed kind.
Dark chocolate chips: You can use either dark chocolate chips or semisweet chocolate chips depending on your preference. You can also use chopped chocolate, chocolate chunks, or a combination!
Light brown sugar: You can use dark brown sugar if needed, it will make the cookies a bit darker and chewier.
Full ingredient measurements and instructions can be found in the recipe card below!
recipe instructions
Step 1: Make the chocolate Oreo filling. Melt the chocolate chips and canola oil until melted and smooth.
Stir in the finely ground Oreo crumbs then set aside to firm up for 10 minutes.
Step 2: Scoop the filling into balls. Portion the Oreo filling into heaping teaspoon portions and place them on a lined baking sheet.
Freeze until ready to use.
Step 3: Cream the butter and sugars.​ In the bowl of a stand mixer, cream the room temperature butter, light brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
Step 4: Mix in the wet ingredients.​ Mix in the egg, egg yolk, and vanilla extract until just combined.
Step 5: Mix in the dry ingredients. Mix in the all-purpose flour, baking soda, baking powder, and salt until almost combined.
Step 6 Mix in the chocolate chips.​ Mix in the chocolate chips and Oreo crumbs until everything is just combined and there are no more dry flour streaks.
Step 7: Scoop! Scoop the dough into two-tablespoon balls onto a cookie sheet lined with parchment paper.
Then roll each ball in your hands to make it perfectly round.
Step 8: Stuff the cookies. Then flatten the dough ball between your palms. Place one of the filling portions into the center and form the dough around it to seal it in.
Press the top of the dough ball into a bowl of Oreo pieces and chocolate chips to cover the top (if desired).
Chill in the freezer for at least 2-3 hours, overnight is best!
Step 9: Bake! Bake the Oreo-stuffed chocolate chip cookies spaced at least two inches apart on the middle rack of the oven for 11-13 minutes, or until the edges are a light golden brown.
If the middle is still a little raised after baking, use the back of a measuring cup to gently flatten it. Allow them to cool completely on a wire rack then enjoy!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended cookie dough that will result in a uniform texture and even baking.
- Process the Oreos into fine crumbs. This is especially important for the filling, otherwise, it won't stick together well and will make it messy to portion.
- Scoot the cookies after baking. For perfect cookies, use a round cookie cutter to scoot the edges in after baking and make them perfectly round.
storage & freezing
Store the baked cookies in an airtight container at room temperature for 2-3 days. You can warm them in the microwave for 10-20 seconds for that fresh-out-of-the-oven taste!
To freeze, place the finished stuffed cookies on a tray and allow them to freeze completely. Then transfer them to a freezer bag or airtight container. They can be baked straight from the freezer as needed and will stay fresh for 2-3 months.
recipe faqs
Yes! I recommend regular Oreos only and not the double-stuffed kind.
While I don't recommend adding too much extra, you can replace half of the chocolate chips with white chocolate chips for more of a cookie-and-cream flavor!
You definitely can, although the cookies will need longer to bake in the oven.
Extra egg yolks are used in cookies to give them a chewier texture. I don't recommend leaving it out otherwise the dough will be too dry.
Absolutely! After the cookie dough is stuffed and assembled, it can be stored in the freezer until ready to use!
more cookies to try!
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Recipe 📖
Oreo Chocolate Chip Cookies
Equipment
Ingredients
Oreo Filling
- 15 Oreo cookies
- â…“ cup + 2 tbsp semisweet chocolate chips
- 1 ½ teaspoon canola oil
Cookie Dough
- 12 tablespoon unsalted butter room temperature
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- ½ cup Oreo crumbs
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup mini chocolate chips or chopped chocolate
- chopped Oreos, for topping if desired
Instructions
- Process the Oreo cookies in a food processor until super fine crumbs form. Scoop out ½ cup of the crumb for the cookie dough and set it aside.15 Oreo cookies
- Heat the chocolate and the oil in the microwave in 20-second increments until smooth and melted.⅓ cup + 2 tablespoon semisweet chocolate chips, 1 ½ teaspoon canola oil
- Then mix 1 cup + 3 tablespoons of the processed Oreo crumbs into the melted chocolate until fully combined. Set aside to firm up for 10 minutes (this makes it easier to portion).
- Then scoop 29 heaping teaspoons of the filling onto a parchment-lined tray or plate. Freeze until ready to use.
- In a mixing bowl, cream the butter, sugar, and brown sugar together for 3 minutes.12 tablespoon unsalted butter, 1 cup light brown sugar, ¼ cup granulated sugar
- Then mix in the egg, egg yolk, and vanilla extract.1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract
- Mix in the flour, oreo crumbs, baking soda, salt, and baking powder until almost combined. Then mix in the chocolate chips until just combined.1 ¾ cup all-purpose flour, ½ cup Oreo crumbs, 1 teaspoon fine sea salt, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ cup mini chocolate chips or chopped chocolate
- Scoop into two tablespoon-sized dough balls. Roll each ball between your hands until it's round, then flatten it between your palms.If you are having a hard time with the cookie dough sticking to your hands, chill it in the fridge for 10 minutes until it feels firmer.
- Add one of the portions of Oreo filling to the center. Fold the rest of the dough around it to seal it in.
- Dip the top into a bowl of small chopped Oreo cookies and mini chocolate chips if desired, then place back on the tray.chopped Oreos, for topping if desired
- Chill the pan in the freezer for 2-3 hours, overnight is best!
- When you are ready to bake, preheat the oven to 350 F.
- Space the cookies at least 2 inches apart, then bake for 12-14 minutes, or until the edges are a light golden brown. If the middle center is still domed, you can use the back of a measuring cup to gently press it down.
- Let cool on a wire cooling rack, then enjoy!
Notes
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room temperature ingredients:Â Using room temperature ingredients creates a smooth, fully blended cookie dough that will result in a uniform texture and even baking.
- Process the Oreos into fine crumbs. This is especially important for the filling, otherwise, it won't stick together well and will make it messy to portion.
- Scoot the cookies after baking. For perfect cookies, use a round cookie cutter larger than the cookie to scoot the edges in after baking and make them perfectly round.
Nutrition
The calorie information provided for the recipe is an estimate.
This recipe was originally published in January 2021 and was updated in April 2023 with new photos, content, and an improved recipe!
Katrina says
I made these and they turned out really nice. My husband was craving my s’more cookies which I didn’t have all the Ingredients for, so he melted marshmallows on top of these for a little extra! Great dough to work with and worth the steps 🙂
Nav says
Oh my goodness were these so good! I threw a couple of the dough balls into the freezer for later and they were just as good as the first time eating them. Love the taste of the oreo crumb and it was so easy to make
cambreabakes says
Hi Nav! Thanks so much for trying this recipe! I also keep a freezer stash of them too, they're just too good! Appreciate you taking the time to leave a review. Best, Cambrea
Amy says
These are easy to make and delicious. Even the raw dough was hard to not eat! Kids loved them!! Highly recommended