Stuffed Oreo Cookies

These chunky cookies and cream cookies are the ultimate indulgence for cookie lovers! Imagine a thick, soft-baked cookie with rich cookies and cream flavor packed with deliciously creamy swirls and bits of Oreo throughout. But the real surprise comes from the whole Oreo hidden inside, creating an irresistible contrast of soft and crunchy textures. The thick cookie dough is slightly crispy on the edges, while the inside remains soft and chewy, ensuring every bite perfectly balances rich, creamy goodness and satisfying crunch. Whether you’re an Oreo fan or simply craving something sweet and decadent, these stuffed cookies are a must-try treat that takes cookies and cream to a whole new level!

I love chopping whole Hershey’s Cookies and Cream chocolate bars in addition to white chocolate chips for these cookies. Hershey's Cookies and Cream chocolate bars are deliciously creamy combining smooth, milk chocolate with crunchy, coarsely chopped bits of Oreo cookie. Each bite offers a perfect balance of velvety, sweet chocolate and the satisfying crunch of the cookies, making for an irresistible contrast in texture.

Cookies and Cream-flavored desserts are some of my absolute favorites. Snacking on Oreos themselves is amazing, but these cookies definitely take it to the next level.

Storing

To keep your Hershey’s Cookies and Cream chocolate bars fresh, store them in a cool, dry place, away from direct sunlight and heat. Ideally, keep them in an airtight container to prevent them from absorbing moisture or odors. If you live in a particularly warm climate, storing them in the refrigerator is a good idea to prevent them from melting, but be sure to let the chocolate come to room temperature before eating to enjoy its creamy texture fully. Avoid freezing them, as this can alter the texture of the chocolate and the cookie pieces inside. Proper storage will help maintain their rich flavor and smooth texture for longer!

If you want to prep the dough ahead, place the dough in the refrigerator for 1-2 days before stuffing it with whole Oreos and baking.

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Making Hershey's Cookies and Cream chocolate bars from scratch is a fun and rewarding process that lets you tap into your creative side while indulging in a delicious treat. The process begins with a simple dough made from butter, sugar, and flour mixed with chunks of Oreo cookies and white chocolate chips for that signature crunch. You then stuff each dough ball with a whole Oreo and bake them to golden perfection, resulting in a soft, chewy cookie with a sweet surprise inside.

What makes baking these cookies extra fun is the joy of creating something from scratch and the excitement of watching the dough transform in the oven. It’s a perfect activity to do with family or friends, and the best part is biting into that warm, gooey cookie with a hidden Oreo—it's like a little gift in every bite. Baking is a great way to share moments with others and add a personal touch to your kitchen creations. Plus, the scent of fresh cookies filling the house is pure comfort!

If you love this recipe and decide to bake these delicious cookies, I’d love to hear what you think! Leave a comment below or tag me on your favorite social media – I can’t wait to see your creations and share the sweet moments with you!

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Stuffed Oreo Cookies

Yield: 14

Author: Jaegar Desjardin

Prep time: 20 MinCook time: 12 MinTotal time: 32 Min

These cookies and cream cookies are a perfect blend of creamy, rich flavors and a chewy, soft texture. Inside, it’s stuffed with a whole Oreo, offering a delightful surprise as you bite into it. The outer cookie is speckled with bits of Oreo and creamy vanilla, while the Oreo center adds an irresistible crunch, creating a delicious contrast between the two textures. Combining the smooth, creamy filling and the cookie crunch makes each bite a true indulgence.

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• ½ cup sugar
• 2 egg
• 1 tbsp vanilla extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 1 cup white chocolate chips
• 2 Hershey's cookies & cream chocolate bars (1.55 ounces each).
• 26 Oreos (10 for the dough, roughly one cup chopped + 14 to stuff + 2 to crumble and place on top)

Instructions

1. Preheat the oven to 400 degrees and line the cookie sheets with parchment paper. Mix the butter, brown sugar, and sugar on medium-high until light and fluffy ( 3-4 minutes) in a stand mixer with the paddle attachment. While mixing, chop up both Hershey's cookies and cream chocolate bars.
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined then and vanilla extract.
3. Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
4. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough should be thick.
5. Add the white chocolate chips, Hershey's cookies and cream (reserve a little to top each cookie), and 1 cup (10) crushed Oreos into the batter. At the lowest speed, incorporate the mix-ins into the dough without over-mixing and a couple of spins around the bowl.
6. Using a large cookie scoop, scoop extra large scoops of dough. Flatten the dough some to place a whole Oreo in the center, then fold the dough around the Oreo. Each dough bowl with the Oreo in the center should be around 4 - 4.5 ounces. Place 2 inches apart on a prepared baking sheet. Top with extra chunks of Oreo pieces (2 remaining Oreos) and reserved chocolate bar chunks.
7. Bake for 12-14 minutes or until the cookies become golden brown on the edges but still gooey in the middle.
8. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Notes

• Cooking time may vary depending on the oven.
• You can make these without the cookie in the center; just make them smaller and cook for less time.