Description
These decadent Oreo Stuffed Cookies combine the rich, chocolatey crunch of Oreos with a soft, chewy homemade cookie dough. Perfectly nestled inside each cookie is a whole Oreo, offering double the cookie enjoyment in every bite. Easy to prepare and baked to golden perfection, these cookies make a delightful treat for Oreo lovers and cookie enthusiasts alike.
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
Add-ins
- 1 cup crushed Oreos
- 8 to 10 whole Oreos (for stuffing)
- ½ cup chopped baking chocolate
Instructions
- Preheat: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Sugars and Butter: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and glossy. This creates a rich base for the cookie dough.
- Add Egg and Vanilla: Add the vanilla extract and egg to the sugar mixture, stirring just until combined. Be careful not to overmix to maintain soft, chewy cookies.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and salt.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid toughening the dough.
- Fold in Oreos and Chocolate: Gently fold in the crushed Oreos and chopped baking chocolate to distribute throughout the dough for added texture and flavor.
- Shape Dough Around Whole Oreos: Take a generous spoonful of dough and flatten it, then place one whole Oreo in the center. Fold the dough around the Oreo, ensuring it is fully enclosed and shaped into a ball.
- Place on Baking Sheet: Arrange the Oreo-stuffed dough balls on the prepared baking sheet, spacing them evenly to allow for spreading during baking.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown but the centers remain soft.
- Cool: Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the dough once the flour is added; this helps keep the cookies soft and chewy.
- Make sure to fully encase the whole Oreo in dough to prevent it from burning or becoming too crunchy in the oven.
- For an extra chocolatey twist, use dark chocolate chips instead of chopped baking chocolate.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
- Let cookies cool properly to let the texture set before enjoying.
