Description
Delight in these irresistible Oreo Stuffed Cookies, featuring a soft and chewy cookie dough generously filled with a whole Oreo cookie and studded with chopped chocolate pieces. Coated in crushed Oreos for an extra crunch and baked to golden perfection, these cookies are perfect for any Oreo lover seeking a fun and indulgent treat.
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 flavoring
- 1 large egg
Cookies and Mix-Ins
- 1 cup crushed Oreos (divided: about ¾ cup for dough and rest for rolling)
- 8 to 10 whole Oreos for stuffing
- ½ cup chopped baking chocolate
Instructions
- Preheat Oven: 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, glossy, and well combined.
- Add Egg and Vanilla: Stir in the vanilla flavoring and the egg, mixing just until combined to ensure the cookies remain soft and chewy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Create Dough: Gradually add the dry ingredients to the wet mixture and stir by hand until a thick dough forms, being careful not to overmix.
- Fold in Mix-Ins: Gently fold in the chopped baking chocolate and approximately ¾ cup of crushed Oreos for that signature cookies-and-cream flavor.
- Stuff Cookies: Scoop out about 1 tablespoon of dough and flatten it in your palm. Place one whole Oreo cookie in the center, then cover it with an additional 1 to 2 tablespoons of dough. Press and seal the edges completely so the Oreo is fully enclosed with no parts exposed.
- Coat Cookies: Roll each stuffed cookie ball in the remaining crushed Oreos to add extra texture and visual appeal.
- Arrange on Baking Sheet: Place the cookies about 3 inches apart on the prepared baking sheet, allowing space for spreading during baking.
- Bake Cookies: Bake in the oven for 8 to 10 minutes or until the edges are golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, enhancing texture and flavor.
Notes
- Ensure the butter is melted but not hot to avoid cooking the egg prematurely.
- Do not overmix the dough to maintain a tender and chewy cookie texture.
- Using parchment paper helps prevent the cookies from sticking and makes cleanup easier.
- Store the cookies in an airtight container at room temperature for up to 3 days for optimum freshness.
- For a richer flavor, consider using dark chocolate for the chopped baking chocolate.
