Oreo Stuffed Cookies Recipe

Y’all know I love a good cookie, especially one that makes the kiddos smile. These OREO Stuffed Cookies do just that! I remember the first time I made these; little Timmy’s eyes just about popped out of his head when he saw the OREO hiding inside. This recipe is pure comfort, a little bit of Texas sweetness baked right in your own oven. I’ve tweaked and tested this recipe at least a dozen times to get it just right. I promise you’ll get perfectly soft, chewy cookies with a creamy OREO center every single time.

Why This Recipe Works

As a busy momma of two, I know time is precious. That’s why I love this OREO Stuffed Cookie recipe! It’s a showstopper that’s surprisingly simple to make. Here’s why it’ll become a family favorite:

• Quick & Easy: Minimal ingredients and straightforward instructions mean you can whip these up in under an hour.
• Kid-Approved: Need I say more? OREOs are a universal language of deliciousness, especially for kids.
• Crowd-Pleaser: These cookies are always a hit at potlucks, bake sales, and family gatherings.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 package (about 36) OREO cookies

Ingredient Notes

Let’s talk ingredients, darlin’.

• Butter: Real, unsalted butter is best for flavor and texture. Make sure it’s properly softened, but not melted.
• Sugars: The combination of granulated and brown sugar creates a soft, chewy cookie with a hint of molasses. Don’t skip the brown sugar!
• OREOs: You can use regular or Double Stuf OREOs. Experiment! Golden OREOs are delicious too.

Step-by-Step Instructions

Alright, let’s get baking! Follow these steps carefully, and you’ll have a batch of irresistible OREO Stuffed Cookies in no time.

1. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and almost doubled in volume.
2. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. The vanilla just enhances that sweet cookie flavor.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This ensures everything is evenly distributed.
4. Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; this will result in tough cookies. It’s okay if there are still a few streaks of flour.
5. Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents the cookies from spreading too thin while baking. After testing this several times, I learned that chilling the dough is the key to a perfect cookie.
6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This makes cleanup a breeze and prevents sticking.
7. Assemble the Cookies: Scoop a tablespoon of dough and flatten it slightly in your palm. Place an OREO cookie in the center, then wrap the dough around the OREO, completely covering it. Gently roll the dough into a ball.
8. Bake: Place the cookie dough balls on the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 9-11 minutes, or until the edges are lightly golden brown. The centers will still look soft, but they will firm up as they cool.
9. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly.

Storage & Meal Prep

Want to get ahead or save some for later? Here’s how:

• Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
• Freezing: You can freeze the baked cookies for up to 2 months. Let them thaw at room temperature before enjoying. You can also freeze the cookie dough balls before baking. Just place them on a baking sheet and freeze until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
• Make-Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 2 days. This is a lifesaver when you’re short on time!

Substitutions & Variations

Want to get creative? Here are some ideas:

• Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free. I recommend a blend that contains xanthan gum.
• Dairy-Free: Use a dairy-free butter substitute. The OREOs themselves contain soy, so be mindful of that if you have a soy allergy.
• Flavor Twists: Try using different flavors of OREOs, such as mint, peanut butter, or birthday cake. You can also add chocolate chips, nuts, or sprinkles to the cookie dough.

Frequently Asked Questions

Can I make this ahead?

Absolutely! The cookie dough can be made up to 48 hours in advance. Just store it in an airtight container in the refrigerator. You can also freeze the dough for up to two months. Let it thaw in the refrigerator overnight before baking.

How do I know when the cookies are done?

The edges of the cookies should be lightly golden brown, and the centers should look set. They will continue to firm up as they cool on the baking sheet. Don’t overbake them, or they will be dry.

Can I use a different type of cookie instead of OREOs?

While OREOs are the star of this recipe, you can definitely experiment with other cookies. Try using peanut butter cookies, chocolate chip cookies, or even brownie bites. Just make sure the cookies are relatively flat and sturdy enough to hold their shape during baking.

My cookies spread too thin. What did I do wrong?

There are a few reasons why your cookies might have spread too thin. First, make sure you chilled the dough for at least 30 minutes. This helps the butter solidify and prevents the cookies from spreading too much during baking. Also, make sure your oven is properly preheated and that you are not using melted butter. Finally, don’t overmix the dough.

Are these cookies kid-friendly?

Oh, darlin’, are they ever! My kiddos go wild for these OREO Stuffed Cookies. Just be mindful of the sugar content and make sure they enjoy them in moderation as part of a balanced diet.

How do I store leftover cookies?

Store leftover cookies in an airtight container at room temperature. They will stay fresh for up to 3-4 days. If you want to keep them longer, you can freeze them for up to 2 months. Just thaw them at room temperature before enjoying.

Can I add chocolate chips to the dough?

You sure can! Chocolate chips would be a delicious addition to these cookies. I recommend using semi-sweet chocolate chips, but you can use any kind you like. Just add about 1/2 cup of chocolate chips to the dough along with the dry ingredients.

These OREO Stuffed Cookies are more than just a sweet treat; they’re a memory in the making. The look on your loved ones’ faces when they bite into that gooey OREO center? Priceless, y’all. So, gather your ingredients, preheat that oven, and get ready to bake up some smiles. I truly hope this recipe brings as much joy to your family as it has to mine. Be sure to let me know how they turn out in the comments below! And if you’re looking for more easy and delicious family recipes, don’t forget to sign up for my newsletter. Happy baking!

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