Oreo Stuffed Chocolate Chip Cookies

Double indulgence, a cookie inside a cookie!
Richard Whitbread

These cookies are super easy to make with our easy step-by-step guide.


Store-bought chocolate sauce or homemade Chocolate Ganache Sauce, to serve



Preheat oven to 180C (160C fan forced). Line 2 flat baking trays with baking paper. Cream butter and sugar in the bowl of an electric mixer until light and fluffy, about 5 min.

Cream butter and sugar until light and fluffy.

Add the eggs, one at a time, beating well between each addition. Add the Dutch cocoa powder and mix until well combined. Add the flour and baking powder mixing on low speed until combined. Fold in the choc bits using a spatula. 

Use a spatula or large metal spoon to add in the choc-bits.

Transfer cookie dough to a work surface and knead briefly. Chill for 10 min. Divide dough into 14 equal portions.

Divide dough into equal portions on a work surface.

Roll each portion into a ball and flatten with your hands. Place an Oreo into the centre of each portion of cookie dough.

Top each piece of dough with a cookie.

Work the dough around the cookie to fully enclose. Transfer to prepared baking trays leaving 4cm apart to allow room for spreading. Repeat until all cookies are made. Chill for 10-15 min. 

Ensure the cookies are enclosed in dough.

Bake for 18-20 min or until the cookies move when easily pushed with a finger. Cool on trays for 10 min then transfer to a wire rack to cool. Serve as is, or warm with chocolate sauce or Chocolate Ganache Sauce for dipping.

Serve warm with Chocolate Ganache Sauce.

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