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+ servings
oreo chocolate chip cookies cut in half to show the gooey chocolate center.
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5 from 5 votes

Oreo Chocolate Chip Cookies

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!

Ingredients

Oreo Filling

  • 15 Oreo cookies
  • ⅓ 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.
  • Heat the chocolate and the oil in the microwave in 20-second increments until smooth and melted.
  • 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.
  • Then mix in the egg, egg yolk, and 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.
  • 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.
  • 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

Step-by-step process photos are provided above, in the body of this post.
  • 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 larger than the cookie to scoot the edges in after baking and make them perfectly round.