Oreo-Stuffed Cookies & Cream Cookies
These stuffed cookies and cream cookies are an Oreo lover’s dream! There’s crushed Oreos in the dough, plus some roughly chopped ones on top. AND the cookies are stuffed with whole Oreos! They’re thick, soft, absolutely delicious, and so easy to make.
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🍪 Why You’ll Love This Recipe
- The cookies are super flavorful and chunky. The cookie dough is made with an entire tablespoon of vanilla and lots of Oreos. They’re not-too-sweet and have the perfect amount of salt, too. Plus, they’re stuffed with an ENTIRE Oreo, which makes these cookies super thick and yummy.
- They’re a definite crowd pleaser! Although regular cookies are always great to have at a party, stuffed cookies are an absolute game changer. People will definitely be talking about how delish they are!
- This is a quick and easy no-chill recipe, meaning you don’t have to refrigerate the dough 30 minutes-1 hour before baking! AKA.. you can eat them within an hour.
- You won’t need any special equipment. Simply mix everything in one bowl with a spatula, scoop, and bake. And if you’re decorating some as bears, the details are all done with melted chocolate!
Ingredients
To make these stuffed cookies and cream cookies, you’ll need the following ingredients:
Ingredient Notes
- This recipe calls for melted unsalted butter, which makes mixing easy! This means you don’t need electric beaters or even a hand whisk—a simple silicone spatula will do.
- A mix of both brown and granulated sugars make these cookies soft and chewy.
- Oreos will be used a few ways in this recipe. You’ll need crushed Oreos that will be mixed into the cookie dough, whole Oreos to stuff your cookies, and roughly chopped Oreos to top some cookies for that aesthetic look.
- To decorate the cookies into bears, I used white and milk/dark chocolate melting wafers. Alternatively, you can use chocolate chips or candy melts.
- The white chocolate wafers are for the snouts and ears. They were also dyed with red food coloring for the blush. The milk/dark chocolate wafers are for the noses and eyes.
- It’s best to use oil-based food coloring so the chocolate doesn’t seize. However, if you don’t have it on hand (like me), you can always stir in 1-2 tsp neutral oil (canola, vegetable) to the melted chocolate so it comes back together.
For the full list of ingredients and measurements, see the recipe card below.
Baking Tips
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- To crush your Oreos, you can add them to a Ziploc bag and seal the top. Use a rolling pin roll out the cookies, which will easily crush them! Alternatively, you can use a food processor or chop them more finely.
- For rounder cookies, immediately place a circle cookie cutter or mug (that is larger in diameter than your cookie) on top of a warm, oddly-shaped cookie. Move it around in a circular motion. This step will help shape them into perfectly round cookies, which is known as the “cookie scoot”. This step is for making the more aesthetic, perfectly round cookies you see online! It’s not necessary, it’s purely for plating.
Step-By-Step Instructions
Step 1: Stir melted butter and sugars together until smooth.
Step 2: Mix in egg and vanilla extract until fully combined.
Step 3: Stir in dry ingredients and crushed Oreos until no dry spots remain.
Step 4: I like to do a mix of stuffed cookies and regular cookies. For Oreo-stuffed cookies, wrap each Oreo with 2-3 tablespoons of cookie dough. For regular cookies and cream cookies, scoop 2-3 tablespoons of dough into balls. Place cookies 3 inches apart on the baking sheet.
Step 5: Top cookie dough balls with roughly chopped Oreos. If making a bear, add ½ tsp ball for each ear as pictured. Do not add any roughly chopped Oreos on top.
Step 6: Bake at 350°F/177°C for 11-13 minutes, or until edges are set. Let cool on pan for about 5 minutes before transferring to wire rack. Decorate cooled bear cookies using melted chocolates and enjoy!
For full instructions, see the recipe card below.
🍪 Other Cookie Recipes
I really hope you enjoy this stuffed Oreo cookies and cream cookie recipe! If you make it, I’d love to see! You can tag me at #bitesbybianca / @bitesbybianca on Instagram.
📖 Recipe
Oreo-Stuffed Cookies and Cream Cookies
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Equipment
- Measuring spoons
- 1 medium mixing bowl for dry ingredients
- 1 large mixing bowl for mixing dough
- 1 silicone spatula
- 1 Medium cookie scoop holds 2-3 tablespoons dough
- Parchment Paper
- 2 small microwave-safe bowls, for melting chocolate
- 2 small silicone spatulas,
- 2 Piping bags can alternatively use toothpicks or Ziploc bags
- 1 pair of scissors,
Ingredients
Dry ingredients:
- 1 ½ cups (187.5 g) all-purpose flour
- ½ teaspoon (2 g) baking soda
- ½ teaspoon (2 g) baking powder
- ½ teaspoon (3 g) table salt
Wet ingredients:
- ½ cup (113.5 g) unsalted butter melted and cooled
- ½ cup (110 g) light or dark brown sugar packed
- ¼ cup (50 g) granulated sugar
- 1 tablespoon (13 g) vanilla extract
- 1 (1) egg room temperature
Topping:
- 4 (4) Oreos roughly chopped, for topping
Decoration for face:
- 1 tbsp (14.79 g) milk/dark chocolate melting wafers can sub 1:1 milk/dark chocolate chips
- 3 tablespoons (44.36 g) white chocolate melting wafers can sub 1:1 white chocolate chips
- red or pink oil-based food coloring see decorating steps
Instructions
For the cookie dough:
- In a medium bowl, stir together all of the dry ingredients: 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon table salt.
- In a large bowl, use silicone spatula to mix melted ½ cup unsalted butter, ¼ cup granulated sugar, and ½ cup light or dark brown sugar until combined.
- Add 1 egg and 1 tablespoon vanilla extract. Mix until smooth.
- Dump in all of the dry ingredients and the crushed 5 Oreos. Mix until no dry spots remain.
Scoop & bake cookies:
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper.
- I actually like to do a mix of Oreo-stuffed cookies and regular cookies!For Oreo-stuffed cookies, use medium cookie scoop to gather 2-3 tablespoons of dough. Split in half and wrap around one whole Oreo cookie. Place on lined baking tray, spacing cookies about 3-4 inches apart.For regular cookies, use medium cookie scoop to gather 2-3 tablespoons of dough into a ball. Place on lined baking tray, spacing cookies about 3-4 inches apart.For bear design, take about 1 tsp of dough and split it in 2. Place them on top left and right sides of a cookie dough ball on the baking sheet. These will be the ears.
- Top all cookies (except bear ones) with roughly chopped Oreos.
- Bake for 11-13 minutes, or until edges are set and golden brown. Let cool on pan for about 5 minutes, then transfer to wire rack. Let cool completely.
Decorate bear cookies:
- Note: You can a piping bag, toothpick, or cookie scribe to add on the details. I used piping bags.
- Melt 3 tablespoons white chocolate melting wafers in a small microwave-safe bowl. Add about 2 tbsp to piping bag and use this for the snouts and ears.
- Mix in red or pink oil-based food coloring to the remaining melted white chocolate. Use this for the blush.If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
- Add 1 tbsp milk/dark chocolate melting wafers to another small microwave-safe bowl and microwave in 30-second intervals, stirring in between, until fully melted. Use this this to draw on eyes and noses.
- Enjoy!
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Tip for measuring ingredients: I weigh my ingredients with a kitchen scale, rather than using measuring cups because it is more accurate. If using measuring cups, I recommend spooning flour into the cup and overfilling it, then leveling it off with a knife.
(I am the author of this recipe)
My boyfriend and I love this recipe! So delish and simple to make.