Oreo-stuffed Cookies

Too few ratings

Eric Chou

Food Photographer at Kitchen Stories


“Truly decadent! I used Oreo thins so that the cookies are not too domed in the middle. I also used two types of brown sugar but feel free to replace one or the other with equal measurements. I found dark brown sugar at my local Asian supermarket. Play around with different cookie fillings and chocolate! #stayhomekeepcooking”


Easy 👌


113 g butter
50 g dark brown sugar
100 g light brown sugar
52 g sugar
1 tsp vanilla extract
150 g flour
½ tsp baking soda
¼ tsp salt
100 g milk chocolate
1 package Oreo cookie


  • sieve
  • whisk
  • hand mixer with beaters
  • wooden spoon
  • parchment paper
  • Step 1/7

    • 150 g flour
    • ½ tsp baking soda
    • ¼ tsp salt
    • sieve

    Preheat oven to 175 C or 345 F. In a medium bowl sift together flour, baking soda, and salt.

  • Step 2/7

    • 113 g butter
    • 50 g dark brown sugar
    • 100 g light brown sugar
    • 52 g sugar
    • whisk
    • hand mixer with beaters
    • wooden spoon

    In a large bowl cream(mix) together softened room temperature butter with sugars until light and fluffy.

  • Step 3/7

    • egg
    • 1 tsp vanilla extract

    Mix egg and vanilla into the butter mixture.

  • Step 4/7

    • 100 g milk chocolate

    Add dry ingredients and mix until thoroughly combined. Then fold in chocolate chips or chopped chocolate bar.

  • Step 5/7

    • 1 package Oreo cookie
    • parchment paper

    On a lined baking sheet, flatten 1 tbsp of cookie dough into a flat disk just slightly larger than an Oreo. Then place one Oreo cookie in the center of the disk. Take another 1 tbsp of dough to cover the top and sides. Continue for the rest of the dough.

  • Step 6/7

    Bake the cookies for 8-12 minutes or until edges are slightly golden. The center should not seem wet.

  • Step 7/7

    Allow to cool on the pan for 10 minutes before transferring to a rack.