Why I’ll Love This Recipe

I love this recipe because it combines two beloved treats—classic chocolate chip cookies and Oreos—into one indulgent delight. I don’t need to chill the dough (depending on the version), so it’s quick to whip up. Plus, it’s easy to customize—different Oreo flavors, dairy-free options, or even gluten-free swaps make it versatile and crowd-pleasing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

butter (softened)
granulated sugar
light brown sugar
eggs
vanilla extract
all-purpose flour
baking soda (and sometimes baking powder, cornstarch, or salt)
chocolate chips
Oreos

Directions

I usually follow this approach:

Preheat the oven (typically to 350°F or 375°F).
Cream butter and sugars until light and fluffy. Add eggs and vanilla until combined.
Mix in dry ingredients (flour, leaveners, salt—recipes vary).
Fold in chocolate chips.
Scoop dough (amount varies—1½ Tbls to about 3 Tbsp depending on recipe), flatten, place an Oreo in the center, then cover with more dough, sealing edges carefully.
Bake until edges are set (typically 8–15 minutes based on recipe), then cool briefly on the baking sheet before transferring to a rack.

Servings and timing

Makes 12–15 large cookies.
Total time ranges from about 25–45 minutes depending on recipe (15–30 min prep + 8–15 min bake).

Variations

I can make them dairy-free by using vegan butter and regular Oreos (which are vegan), or even go gluten-free with GF flour and Oreos.
I can experiment with double-stuffed Oreos or fun flavors like golden or mint Oreos.
For extra chewiness, I sometimes add cornstarch, or chill or freeze the dough before baking.

Storage/reheating

I store cooled cookies in an airtight container at room temperature—typically good for 3 days up to a week.
For longer storage, they freeze well—either the baked cookies or the shaped dough portions—usually good for 1–2 months.

FAQs

How do I prevent dry cookies?

I measure flour carefully—using a scale or fluff-and-level method—to avoid dryness from too much flour.

Can I skip chilling the dough?

In many recipes, yes—I often go straight from mixing to baking. But some versions benefit from chilling or freezing dough for better texture or easier handling.

What about using double-stuffed Oreos?

I love using them—double-stuffs add extra creaminess! I just make sure to seal well with dough to cover.

How long should cookies cool before storing?

I usually let them cool on the baking sheet for about 5 minutes before transferring to a rack—or move sooner if they’ve baked a little longer.

My cookies spread too much—any tips?

I shape dough carefully, chill or freeze shape if needed, or reduce spreading by using parchment or silicone mats and not over-flouring.

Conclusion

I love how Oreo-stuffed chocolate chip cookies bring together two all-time favorites in one delightful—soft, chewy, and fun—treat. Whether I follow a quick, no-chill version or experiment with chilling, Oreo flavors, or dairy-free swaps, they always spark joy (and curiosity!). I hope I get you excited to bake them—and enjoy every surprise Oreo inside.