These eggless Oreo stuffed chocolate chip cookies feel like something straight out of Granny’s kitchen, with a soft, warm cookie on the outside and a whole Oreo surprise hidden inside. If you want to add a fun twist to your variety of cookies this Christmas, these bakery-style, big cookies are the perfect homemade treat.
Oreo-Stuffed Chocolate Chip Cookies
Chocolate chip cookies are a must-have in our home — not just during Christmas or the holidays, but all year round.
Because we bake them so often, I naturally end up playing with new flavours, and each version becomes a new favourite cookie. Some days it’s a cozy chai-inspired batch, other days peanut butter or a simple one without brown sugar, and sometimes even oatmeal or sourdough.
On days when I need something more indulgent, my dark chocolate espresso cookies are the perfect pick-me-up, and when I want just a bite, a single-serve chocolate chip cookie always saves me.
Ingredients
- 113 g (½ cup) unsalted butter, softened
- ½ cup brown sugar
- ¼ cup white sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cups + 2 tbsp (135gms) all-purpose flour (maida)
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips
- 6 Oreo cookies
Ingredient Notes
- Dry Ingredients - It is convenient to measure dry ingredients in one bowl, saves time and one vessel less to wash. Dry ingredients in this recipe includes - flour, baking soda, and salt.
- Unsalted butter – Use softened butter, not melted, for cookies that stay thick and chewy.
- Chocolate chips – Use a mix of milk and dark chocolate for pockets of melty goodness. Using couverture chocolate buttons is a must for a smooth, glossy, bakery-style finish. You can also sprinkle some Oreo crumbles for extra indulgence.
- Oreo cookies – Use whole Oreos for a fun twist. Make sure to fully encase them in dough for the ultimate Oreo goodness.
Step by Step Instructions
In a large bowl or the bowl of a stand mixer, cream butter and sugars using a hand mixer or electric mixer with the paddle attachment on low speed, then increase to medium speed until light and fluffy for about 8 to 10 mins. Scrape the sides of the bowl with a rubber spatula occasionally for the best result (image 1).
Add milk and vanilla extract, and beat again until well combined (image 2).
In a separate bowl, sift together all-purpose flour, baking soda, and salt. Add the dry ingredients to the wet mixture and fold gently until you get a soft cookie dough (image 3).
Fold in the chocolate chips evenly (image 4).
Weigh the dough and divide it into 6 equal portions (around 92 g each).
Flatten each portion slightly, place the whole Oreo cookie in the center, and wrap the dough around it. Seal the edges well and roll into a smooth ball (images 5-8).
Place the stuffed dough balls on a baking sheet or cookie sheet lined with parchment paper or plastic wrap. Chill for 4 hours or overnight for the best result.
Chill for 4 hours or overnight for best results.
When ready to bake, preheat the oven to 180°C (350°F).
Bake the chilled cookies for 13–15 minutes, or until the edges are lightly golden and the centers still look soft.
Immediately press a few extra chocolate chips on the top of the Oreo cookie while warm for a gooey, indulgent look. Sprinkle a tiny pinch of flaky sea salt to enhance the flavor.
Let the cookies cool on the baking sheet for 8–10 minutes, then transfer to a cooling rack.
Storage Instructions
- Room Temperature:
Store the cookies in an airtight container for up to 4 days. They stay soft and chewy. - Refrigerator:
If you prefer firmer cookies, you can refrigerate them for up to 1 week. Warm in the microwave for 10–12 seconds before serving. - Freezing Baked Cookies:
Once cooled completely, freeze the cookies in a zip-lock bag or an airtight box for up to 2 months. Thaw at room temperature or warm briefly in the oven. - Freezing Cookie Dough:
The stuffed dough balls freeze beautifully. Freeze on a tray until firm, then store in an airtight container for up to 3 months.
Bake from frozen at 180°C — just add 2–3 extra minutes to the baking time.
Best Tips
- Chill the dough properly
Chilling for 4 hours or overnight gives you thick, bakery-style cookies that hold their shape and don’t overspread in the oven. - Weigh the dough
Keeping each dough ball around 92 g ensures even-sized cookies and helps the Oreo stay fully covered. - Fold, don’t beat after adding flour
Over-mixing activates gluten, making cookies dense and flat. Switch to a spatula and fold gently. - Use good-quality chocolate
Mix milk and dark chocolate chips, or add a few chocolate chunks for big melty pockets. Couverture chocolate gives a glossy, bakery-style finish. - Add chocolate on top before baking
Press a few chocolate chips onto the dough balls before baking for a prettier, more indulgent look. - Don’t reuse a hot baking tray
Always cool the tray between batches. A warm tray softens the dough instantly and causes unwanted spreading. - Add extra chocolate after baking
Press a few more chocolate chips onto the cookies while they’re still warm for a gooey, indulgent finish. - Sprinkle with flaky sea salt
A tiny pinch of salt on warm cookies enhances the chocolate flavor and balances the sweetness beautifully. - Slightly underbake for gooey centers
Take them out when the edges look set but the centers are still soft. They continue to cook on the tray, giving you that perfect gooey middle. - Let them rest on the tray
Allow cookies to cool on the hot tray for 5-7 minutes. This helps them set without losing their soft, chewy texture. - For picture-perfect cookies
Swirl a slightly larger cookie cutter around the edges immediately after baking to make them perfectly round. - Freeze the dough for later
Oreo-stuffed dough balls freeze beautifully and often bake even better from frozen. Just add 2–3 extra minutes to the baking time.
Related Recipes:
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Eggless Oreo Stuffed Chocolate Chip Cookies
Ingredients
- 113 g ½ cup Unsalted Butter softened
- ½ cup Brown Sugar packed
- ¼ cup White Sugar
- 2 tbsp Milk
- 1 tsp Vanilla extract
- 1 cup + 2 tbsp (135 gms)) All-Purpose Flour
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ cup Chocolate chips
- 6 Oreo cookies
Instructions
- Cream the softened butter, brown sugar, and white sugar in a large bowl using a hand mixer or stand mixer with the paddle attachment. Start on low speed, then mix on medium for 8–10 minutes until light and fluffy, scraping the bowl once or twice.
- Add the milk and vanilla and beat just until combined.
- In a separate bowl, sift the flour, baking soda, and salt. Add this dry mixture to the creamed mixture and fold gently with a rubber spatula until a soft cookie dough forms. Do not overmix.
- Fold in the chocolate chips evenly.
- Weigh the dough and divide it into 8 equal portions (about 92 g each). Flatten each portion slightly, place an Oreo in the center, and wrap the dough fully around it. Seal the edges and roll into a smooth ball.
- Place the stuffed dough balls on a parchment-lined baking sheet. Cover and chill for 4 hours or overnight.
- When ready to bake, preheat the oven to 180°C (350°F). Arrange the chilled dough balls on a baking tray and bake for 13–15 minutes, until the edges are lightly golden and the centers still look soft.
- While warm, press extra chocolate chips on top and sprinkle a tiny pinch of flaky sea salt.
- Cool the cookies on the baking sheet for 8–10 minutes, then transfer to a cooling rack to finish cooling.
Notes
- Double the recipe: The recipe can be easily doubled to make 12 cookies
- Chilling is essential: It prevents overspreading and gives thick, soft cookies.
- Weigh your dough: Keeping each ball around 92 g ensures even baking and proper Oreo coverage.
- Fold, don’t beat: Overmixing leads to dense cookies.
- Use softened, not melted butter: Melted butter causes excess spreading.
- Underbake slightly: Cookies set as they cool, giving the perfect gooey center.
- Cool on the tray: Helps them firm up without drying.
- For prettier cookies: Add extra chocolate on top and swirl with a cookie cutter for round edges.
- Freezing: Stuffed dough balls freeze well. Bake from frozen with 2–3 minutes extra.
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