Imagine biting into a warm, soft cookie only to discover a whole Oreo hidden inside—pure indulgence in every bite. These Oreo Stuffed Cookies with a Chocolate Glaze combine the nostalgic crunch of America’s favorite cookie with the rich, buttery sweetness of homemade dough.
Each cookie is then finished with a silky, glossy chocolate glaze that drips down the sides, adding an irresistible touch of decadence. Perfect for parties, bake sales, or late-night cravings, they’re a show-stopping treat that looks as good as it tastes.
Whether enjoyed fresh from the oven or stored for later, these cookies are pure dessert bliss.
If you think cookies can’t get any more indulgent, think again. These Oreo-stuffed cookies take your favorite classic chocolate sandwich cookie, wrap it in a rich, buttery dough, and finish it with a silky chocolate glaze that turns them into a decadent dessert masterpiece.
They’re soft on the outside, have a surprise crunch inside, and a luscious drizzle that makes every bite taste like pure chocolate bliss. Perfect for bake sales, parties, or cozy nights in, these cookies are a showstopper both in looks and taste.
Indulgent Oreo Stuffed Cookies with a Chocolate Glaze
Description
These Indulgent Oreo Stuffed Cookies with a Chocolate Glaze are the ultimate treat for cookie lovers. Each cookie hides a whole Oreo inside a rich, chewy chocolate chip dough, creating a delightful surprise with every bite.
The outer layer is soft yet slightly crisp, while the center offers the classic cookies-and-cream crunch.
A silky, glossy chocolate glaze drizzled over the top adds an extra layer of decadence, making them perfect for parties, gifting, or satisfying late-night cravings.
Ideal for both kids and adults, these cookies are a bakery-worthy indulgence you can make at home.
Ingredients
For the Chocolate Glaze:
Instructions
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Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking. Have your Oreos ready—don’t twist them apart, keep them whole for maximum crunch inside the cookie.
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In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy—about 2–3 minutes. You can use a stand mixer fitted with the paddle attachment or a hand mixer. This step is essential for aerating the dough and giving your cookies that tender texture. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract until combined.
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In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix—this keeps the cookies soft. Fold in the chocolate chips using a spatula.
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Scoop about 2 tablespoons of dough into your hand, flatten it slightly, and place an Oreo in the center. Take another tablespoon of dough, flatten it, and place it on top of the Oreo. Gently press the edges together and roll the dough between your hands until the Oreo is fully sealed inside. The cookie dough should completely cover the Oreo to prevent leakage during baking. Place the stuffed cookies on the prepared baking sheet, spacing them about 2 inches apart, as they will spread slightly.
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Bake for 12–15 minutes, or until the edges are golden brown but the centers are still soft. Remember, the cookies will continue to set as they cool, so avoid overbaking if you want a chewy texture. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Cooling is important before glazing, so the chocolate doesn’t melt off.
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In a heatproof bowl, combine chocolate chips, butter, and heavy cream. Microwave in 20–30 second intervals, stirring between each, until the chocolate is melted and smooth. Alternatively, you can melt it over a double boiler for a gentler heat. Once melted, stir in the vanilla extract. If you prefer a thicker glaze, whisk in 1–2 tablespoons of powdered sugar until fully incorporated.
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Using a spoon or piping bag, drizzle the chocolate glaze over the cooled cookies. For an extra indulgent look, you can fully dip the tops of the cookies into the glaze. If desired, sprinkle crushed Oreos or mini chocolate chips on top before the glaze sets. Allow the glaze to firm up for 20–30 minutes at room temperature (or 10 minutes in the fridge if you’re impatient—no judgment here).
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 13g65%
- Cholesterol 65mg22%
- Sodium 280mg12%
- Total Carbohydrate 60g20%
- Dietary Fiber 2g8%
- Sugars 38g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Indulgent Oreo Stuffed Cookies with a Chocolate Glaze – Tips, Tricks & Servings Guide
Oreo-stuffed cookies take the humble chocolate chip cookie to a whole new level of decadence. Each bite delivers the buttery richness of a fresh-baked cookie, the crunch and creaminess of an Oreo, and the luscious smoothness of a chocolate glaze.
These treats are the ultimate indulgence for special occasions—or just because you feel like spoiling yourself.
1. Choose the Right Oreo
While classic Oreos are always a safe bet, you can experiment with flavored varieties like Golden Oreos, Birthday Cake, or Double Stuf for a twist. Keep in mind that Double Stuf Oreos will result in slightly thicker cookies, so adjust your dough wrapping technique accordingly.
Tip: Chill Oreos in the fridge for 10–15 minutes before wrapping them in dough. This keeps them from becoming overly soft during baking.
2. Dough Consistency is Everything
The cookie dough should be firm enough to hold its shape but soft enough to mold around an Oreo without cracking.
If it’s too sticky, refrigerate it for 20–30 minutes before assembling. If it’s too dry, add a teaspoon of milk at a time until it’s pliable.
Trick: Use a cookie scoop for even portions of dough—this ensures uniform baking and a professional look.
3. Wrapping the Oreo
The goal is to encase the Oreo completely so no edges are exposed. Flatten a dough ball in your palm, place the Oreo in the center, and fold the dough around it, sealing the seams well.
Tip: Roll the wrapped Oreo gently between your palms to smooth it out. This helps the cookie bake evenly and prevents the filling from leaking out.
4. Chill Before Baking
Once assembled, chill the wrapped Oreos for 15–20 minutes before baking. This helps prevent excessive spreading, giving you a thick, bakery-style cookie.
Bonus Trick: If you want ultra-gooey centers, freeze the wrapped Oreos for 10 minutes before baking instead—this slows down the softening process of the Oreo cream.
5. Perfect Baking Time
Bake at 350°F (175°C) for 12–15 minutes, depending on your oven and desired texture. The cookies should be slightly golden at the edges but still soft in the center.
Tip: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them firm up without becoming dry.
6. Chocolate Glaze Mastery
The glaze should be silky, pourable, and set to a glossy finish. Use high-quality semi-sweet or dark chocolate, melt it gently with a splash of heavy cream, and whisk until smooth.
Trick: Dip the tops of cooled cookies into the glaze or drizzle it over with a spoon for a rustic touch. For a gourmet finish, sprinkle with crushed Oreos or sea salt while the glaze is still wet.
7. Serving & Storage
These cookies are best served slightly warm so the Oreo inside is soft and the glaze is velvety.
- Servings: This recipe typically makes 12–14 large cookies.
- Portion Tip: Since they’re quite rich, you can also make mini versions using half an Oreo.
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Warm them in the microwave for 10–15 seconds before enjoying.
- Freezing: You can freeze unbaked wrapped Oreos for up to 2 months—just add 1–2 minutes to the baking time.
8. Presentation Ideas
For parties, arrange the cookies on a tiered dessert stand and drizzle extra glaze right before serving. For gifting, place each cookie in a cupcake liner and package in a clear cellophane bag tied with ribbon.
Tips for Perfect Oreo Stuffed Cookies
- Soft Butter Is Key – Butter that’s too cold won’t cream properly, and butter that’s too warm can make the dough greasy. Aim for butter that’s cool to the touch but easy to press with your finger.
- Don’t Overmix – Overmixing the dough can develop too much gluten, making the cookies tough. Mix until ingredients are just combined.
- Chill for Thicker Cookies – If you like your cookies extra thick, refrigerate the stuffed dough balls for 30 minutes before baking.
- Double the Glaze – If you’re a chocolate lover, make extra glaze and dip the entire cookie for a richer treat.
- Store Properly – Keep cookies in an airtight container at room temperature for up to 4 days, or freeze them (without glaze) for up to 2 months. Thaw and glaze before serving.
Serving Suggestions
These cookies are perfect on their own, but you can make them even more indulgent:
- With Ice Cream – Serve warm with a scoop of vanilla or cookies-and-cream ice cream.
- For a Party – Stack them on a dessert platter and drizzle with white and dark chocolate for a marbled effect.
- Gifting – Wrap them in clear cellophane bags with a ribbon for homemade holiday or birthday gifts.
Why You’ll Love Them
- Surprise Factor – The moment someone bites into the cookie and finds an Oreo inside, you’ll see their eyes light up.
- Texture Heaven – Soft and chewy outside, crunchy and creamy in the middle.
- Chocolate Bliss – The glaze takes it from “great” to “OMG, I need another one.”
These Indulgent Oreo Stuffed Cookies with a Chocolate Glaze are not just a dessert—they’re a conversation piece, a comfort food, and a little reminder that life is better with more chocolate.
Final Word
Indulgent Oreo stuffed cookies with a chocolate glaze are more than a dessert—they’re an experience. With the right dough texture, proper chilling, and a flawless glaze, you’ll create a treat that’s crunchy, soft, creamy, and chocolatey all at once.
These tips and tricks ensure every bite is pure bliss, making them a guaranteed hit whether you’re baking for friends, family, or just yourself.
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Frequently Asked Questions
How do I prevent the Oreo from breaking when stuffing the cookie dough?
To keep the Oreo intact, make sure your cookie dough is soft but chilled enough to handle. Gently wrap the dough around the cookie, starting from the sides and sealing the edges on top. Avoid pressing too hard on the Oreo itself—let the dough “hug” it naturally.
Can I use store-bought cookie dough instead of making it from scratch?
Yes! Store-bought cookie dough works well for a quicker version. Just make sure to chill it slightly before wrapping the Oreo so it’s easier to handle and doesn’t spread too much in the oven. Keep in mind that homemade dough often gives a richer flavor and a chewier texture.
How do I make the chocolate glaze shiny and smooth?
The key to a glossy glaze is using good-quality chocolate and melting it gently. Combine chocolate chips or chopped chocolate with a little butter or heavy cream, and melt over low heat or in short microwave bursts, stirring frequently. Avoid overheating, as it can cause the glaze to seize and lose its smooth texture.
Can these cookies be made ahead of time?
Absolutely! You can prepare the dough-wrapped Oreos and refrigerate them for up to 24 hours before baking. After baking, they stay fresh for 3–4 days in an airtight container at room temperature.
For longer storage, freeze the baked cookies for up to 2 months—just reheat briefly in the oven before serving to bring back their gooey center.
