Thick Oreo Stuffed White Chocolate Chip Cookies - One Happy Bite (2024)

October 20, 2020 / Cookies

What’s better than chocolate chip cookies? Oreo Stuffed Chocolate Chip Cookies! These thick and chunky cookies have Oreo stuffed between cookie dough and each bite is loaded white chocolate chips. They’ll be a huge hit at your next party!

My original Oreo Stuffed Cookies and Cream Cookies are one of the first and most popular recipes on the blog. They certainly are a crowd-pleaser wherever I go. I mean, who can say no to chocolate chip cookies stuffed with Oreos? Whether it’s a holiday or a causal gathering, Oreo stuffed cookies are always my top choice of dessert to bring. I have made them plenty of times, and I am always looking for ways to improve the recipe.

Have you ever wonder how bakeries can make cookies without spreading into a thin flat puddles while baking? This time, I am going to show you how to make super thick and chunky Oreo stuffed cookies. I used the same ingredients as the original recipe. You’ll be surprised by how slight variations in the baking process can make a huge difference.

HOW TO MAKE THICK OREO STUFFED COOKIES:

1. PREHEAT THE OVEN TO 375F AND LINE BAKING SHEETS.

I suggest lining the baking sheets with parchment paper or silicone mat. This can prevent cookies from spreading too much.

2. PREPARE WET INGREDIENTS

Use COLD unsalted butter. Using an electric mixer, cream together butter, brown sugar, and granulated sugar. Then add eggs, one at a time. Scrape the bowl in between. Then add vanilla extract, and beat until pale and creamy. More brown sugar creates a thicker, softer, and chewier cookie than using mostly white sugar. You can adjust the ratio of the sugars based on your liking.

3. PREPARE DRY INGREDIENTS

In a large separate bowl, sift together all purpose flour, cake flour, baking powder, baking soda, and salt.

4. MIX & STIR

Slowly add the dry ingredients into the butter-egg mixture. Mix until just combined. Then use a spatula to stir crushed Oreo and white chocolate chips into the cookie dough.

5. CHILL

Chilling your cookie dough for just 15-30 minutes can result in massive change to your baked cookies. If making ahead, you can chill the cookie dough for up to 72 hours.

6. STUFF AND SHAPE

First, take a spoonful of the chilled dough, flatten it out, and make a dent in the middle. Top with one Oreo. Then take another spoonful of dough and use your hands to seal the dough around Oreo until it is completely covered. Shape the dough gently into TALL ROUND BALLS, do not compress the dough.

Repeat until all dough is used (yield about 15 cookies, each cookie weighs about 3.5 oz).

7. BAKE

Bake for 12-14 minutes or until the edges are golden brown. Let cool for 15 minutes on the baking sheet before transferring to the cooling rack. Enjoy with a glass of milk!

MORE STUFFED COOKIE RECIPES:

• TEDDY GRAHAM FUNFETTI STUFFED COOKIE BUTTER COOKIES
• NUTELLA STUFFED BROWN BUTTER CHOCOLATE CHIP COOKIES
• MILK BAR CORNFLAKE CHOCOLATE CHIP MARSHMALLOW COOKIES

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me@onehappybiteon Instagram and hashtag it #onehappybiteso I can see your creations!

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