Oreo stuffed chocolate chip cookies
These chocolate chip cookies have an Oreo surprise inside that I promise will not disappoint. Imagine a delicious chocolate chip cookie with a crunchy Oreo cookie mixture filling and that's what we have here! You'll also have some filling left over to sprinkle on top of your cookies for good measure.
In college, I used to make a similar cookie with a combination of crushed Oreo and cream cheese as the center, like an Oreo truffle, and I used a store bought cookie dough. My original plan here was to use a similar filling, but I didn't love the texture of the center when I tried it again and was craving more of a crunch. In this cookie, the stuffing has a similar texture to an Oreo pie crust with a bit of chocolate and oil as the binding agent instead of butter. If you don't have oil on hand, you can definitely swap in butter but I preferred oil here.
I don't always use a stand mixer when making cookies, but in this recipe I do highly recommend a stand or hand mixer. The biggest reason I chose to use a mixer is because this recipe uses a larger amount of flour as compared to my other cookie recipes so that it can hold the stuffed center. To make sure your flour gets evenly incorporated, a mixer will work best. You definitely can make this recipe without one, but using one will get you the best result.
For scooping your cookie dough, your cookies should be about 2 1/2 to 3 tablespoons in size. I love these scoops from Cook'n Feel (I use the medium scoop usually for cookies) or this large scoop from Oxo. You'll use half a tablespoon of Oreo mixture filling for each cookie, so I recommend using a tablespoon measuring spoon for scooping your mixture and then breaking each scoop in half.
9 Oreo cookies
1/3 cup (2 oz) semisweet chocolate chips 56g
1 teaspoon neutral oil (I recommend canola or vegetable oil)
1 stick (half cup, 8 tablespoons) unsalted butter at room temperature 113g
1/2 cup light brown sugar 96g
1/4 cup granulated sugar 48g
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour 180g
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 (4 oz) cup semisweet chocolate chips 112g
Total time: About two hours
Prep time: 15-20 minutes
Bake time: 11-13 minutes Chill time: 1 hour
Servings: 12 cookies
Stand mixer with paddle attachment
Scooper (2 1/2 to 3 tablespoons)
Tablespoon size measuring spoon
Cooking instructions: Before you begin, ensure your butter is at room temperature. I also recommend taking your egg out of the fridge when gathering your ingredients so it can come to room temperature.
First, make your Oreo filling. Put all of your Oreos into a plastic bag and seal it. Use a rolling pin or heavy bottomed pan to crush your Oreo cookies. I like to pause midway through, move the cookies around and start again to ensure I'm not missing any pockets that are stuck to the bag. It doesn't need to be a powder, but you do want to break up the cookies as much as you can by hand.
In a small bowl, add your 1/3 cup of semisweet chocolate. Place it into the microwave for about 20 seconds. Remove, stir the chocolate with a spoon and then continue this in rounds of 10-15 seconds in the microwave stirring each time. You want to do this in short increments of time to avoid burning your chocolate. Once smooth, mix in your teaspoon of oil until fully combined.
Then, sprinkle in your crushed Oreos and stir until everything is evenly coated. Place your bowl into the fridge to cool.
Meanwhile, make your cookie dough. Place your butter and both sugars into your stand mixer with the paddle attachment secured. Note: if your butter is not at room temperature already, you can either place it first into the microwave for 5-10 seconds, or mix your stand mixer at a low speed for 30-60 seconds until your butter is softened. Bring your stand mixer slowly from a low to high speed and allow it to combine the butter and sugars for 1 minute.
Pause your mixer and use a spatula to scrape down the sides of your butter and sugar mixture as well as your paddle attachment to ensure that no pockets of butter and sugar go unmixed.
Add in your egg and vanilla extract to your butter and sugar. Turn your mixer back on for one minute. Pause your mixer and scrape down the sides of your bowl and paddle again and let your mixer run for another minute. Your mixture should be significantly lighter in color by the end.
Add in your dry ingredients, flour, baking soda, and salt and start your mixer at a low speed mixing until your dry ingredients are about half incorporated. Pause your mixer and add your chocolate chips into your dough and turn your mixer back on for about 30 seconds or until your dough is formed and your chips are evenly dispersed. You may need to pause and use your spatula to reach down to the bottom of your bowl to ensure you aren't missing any unmixed dry ingredients or chocolate chips. Assemble and bake your cookies. Onto a lined cookie sheet (I used parchment paper) use a cookie scoop or large spoon to portion out your dough. It should make about 12 scoops, 2 1/2 - 3 tablespoons per cookie. Use your palm to gently flatten each cookie scoop into a round disc. It should still be thick, but flatter than you would normally want for a typical chocolate chip cookie dough scoop.
Grab your Oreo mixture from the fridge and a tablespoon measuring spoon. Each cookie needs a half tablespoon of filling, so you'll need 6 scoops of your Oreo mixture and then split the scoops in half and place one half on each cookie disk. The Oreo mixture will solidify quickly, so be sure to gently flatten it shortly after scooping and splitting. You should have some mixture leftover as well - save it to top your scoops with in a bit!
Once each cookie disk has its Oreo filling, you need to seal it into your dough scoop. One by one, pick up a cookie and place the dough side into one palm, and use your other hand to gently mold the dough to close over your Oreo filling so that no filling is visible. Place your cookie back onto your parchment paper with the sealed side down.
Take your remaining Oreo mixture and crumble it up into smaller pieces. Top your filled dough scoops however you'd like with the remaining mixture and gently press down to secure the topping in place.
Place your cookies into the fridge to chill for an hour. When you're ready to bake, preheat your oven to 350 degrees. If needed, grab a second cookie sheet and line it, giving room to ensure your scoops are properly spaced out. Bake your cookies for 11 to 13 minutes, or until just lightly golden on the edges. Allow your cookies to cool slightly, and enjoy!
If you want to save some of your dough, you can place some or all of your scooped cookie dough onto a baking sheet and into the freezer for 12-24 hours after chilling in the fridge. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer. To bake from frozen, set your oven to 325 and bake for 14-16 minutes. My preference is to enjoy these cookies fresh baked, but you can also store your baked cookies once fully cooled in an airtight container for a few days. To refresh them, pop a cookie or two into the microwave for about 10 seconds.
Carb and serving info:
Carbs per serving: 41
Carbs for full recipe: 487
Carbs from chocolate chips in dough: 72
Carbs from chocolate in filling: 36
Carbs from Oreo cookies: 90
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.