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To make these delicious cookies, you need a few key ingredients: - 1 cup unsalted butter, melted - 1 cup granulated sugar - 1 cup packed brown sugar - 2 large eggs - 2 teaspoons vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 12 Oreo cookies (regular or double-stuffed) - 1/2 cup semi-sweet chocolate chips (optional) These ingredients come together to create a rich and fudgy cookie with a surprise inside. You can enhance your cookies with some optional ingredients: - Chopped nuts like walnuts or pecans for crunch - Mini chocolate chips for extra sweetness - A sprinkle of sea salt on top after baking for contrast - Crushed Oreos to mix into the dough or to top the cookies These add-ins can give your cookies a personal touch. To bake these cookies, gather the following equipment: - Mixing bowls (one large and one medium) - Electric mixer or whisk for mixing - Measuring cups and spoons for accurate measurements - Spatula or wooden spoon for folding - Baking sheet lined with parchment paper - Wire rack for cooling Having the right tools makes baking easier and more fun. {{ingredient_image_2}} First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, take a large baking sheet and line it with parchment paper. This helps the cookies not stick and makes cleanup easy. In a large bowl, pour in 1 cup of melted unsalted butter. Add 1 cup of granulated sugar and 1 cup of packed brown sugar. Use a whisk or electric mixer to blend these ingredients until smooth and creamy. Then, crack in 2 large eggs and add 2 teaspoons of vanilla extract. Beat the mixture well until it’s fluffy and fully combined. In another bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/4 teaspoon of salt, and 1/4 teaspoon of baking powder. Make sure everything is mixed well to avoid any clumps. This step is key for a nice, smooth cookie. Now it's time to form the cookies. Take about 1 tablespoon of brownie batter and shape it into a disc in your palm. Place an Oreo cookie in the center of the disc. Wrap the brownie batter around the cookie, sealing it well. Repeat this with all the batter and Oreos until you have a tray full of cookie balls. Put the cookie balls on the prepared baking sheet. Leave enough space between each one for spreading. Bake them in the oven for 10-12 minutes. They are done when the edges feel set and the tops have slight cracks. Watch them closely to avoid overbaking. After baking, let the cookies cool on the sheet for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy the delicious smells as they cool! To get that soft and chewy texture, follow these tips: - Use melted butter. It makes the cookies rich and moist. - Don’t overmix the batter. Mix just until combined for softness. - Bake until the edges feel set, but the tops are slightly soft. Let the cookies cool on the baking sheet for a few minutes. This helps them firm up just right. Store your Oreo stuffed brownie cookies in an airtight container. This keeps them fresh and chewy. - For best taste, enjoy them within three days. - To reheat, pop them in the microwave for about 10 seconds. This warms them up and softens them. You can also warm them in the oven at 350°F (175°C) for about 5 minutes. Here are some common pitfalls to avoid when making these cookies: - Don’t skip the parchment paper. It helps prevent sticking. - Make sure your oven is preheated. An unheated oven can lead to uneven baking. - Don’t pack the flour. Spoon it into the cup and level it off. This keeps cookies from being too dense. Following these tips will help you bake perfect Oreo stuffed brownie cookies every time! Pro Tips Chill the Dough: For even chewier cookies, chill the brownie batter in the refrigerator for about 30 minutes before shaping the cookie balls. Use Parchment Paper: Always line your baking sheet with parchment paper to prevent sticking and ensure easy cleanup. Don’t Overbake: Keep a close eye on the cookies while baking; they should be slightly underbaked to maintain a soft, fudgy center. Experiment with Fillings: Feel free to experiment with different types of cookies, such as peanut butter or mint Oreos, for a unique flavor twist. {{image_4}} You can have fun with different Oreos. Try using mint, peanut butter, or even birthday cake Oreos. Each choice will change the flavor and make your cookies unique. For example, mint Oreos give a fresh taste. Peanut butter Oreos add a creamy touch. Mix and match to find your favorite combo! While semi-sweet chocolate chips are great, you can switch things up. Dark chocolate chips will add a rich taste. Milk chocolate chips make the cookies sweeter. You can also use white chocolate for a fun twist. Experimenting with different chocolates can help you find the perfect balance. You can add more fun to your cookies by mixing in extras. Chopped nuts give a nice crunch. Walnuts or pecans work well. If you love caramel, drizzle some into the brownie batter. This adds a gooey surprise inside. Think about adding mini marshmallows or toffee bits too. Each extra makes the cookies even more special! To keep your Oreo stuffed brownie cookies fresh, store them in an airtight container. This prevents air from making the cookies dry. You can place parchment paper between layers to avoid sticking. Keep the container in a cool, dry place, away from heat. You can freeze these cookies for later. First, let them cool completely. Then, wrap each cookie in plastic wrap. Place the wrapped cookies in a freezer bag or container. They can last up to three months in the freezer. When you're ready to eat, simply thaw them at room temperature. Oreo stuffed brownie cookies stay fresh for about a week at room temperature. To maintain their softness, try to eat them within the first few days. If you notice them starting to harden, a quick warm-up in the microwave for 10-15 seconds can bring back their gooey goodness. Enjoy every bite! Yes, you can use gluten-free flour. It works well in this recipe. Just choose a good blend meant for baking. This swap keeps the cookie texture nice and chewy. Always check the package for measurement tips, as gluten-free flour can be denser. To stop cookies from spreading, chill the cookie dough for at least 30 minutes. This makes the butter firmer, helping the cookies hold their shape. Also, don’t skip the parchment paper; it helps with even baking. If you shape the dough balls well, they will stay thick. The best way to melt chocolate is in a microwave-safe bowl. Heat it in short bursts of 20 seconds. Stir after each burst until smooth. You can also use a double boiler, but the microwave is easier. Just be careful; chocolate can burn quickly. Oreo stuffed brownie cookies are a fun and tasty treat. We discussed key ingredients, mix-ins, and important baking tools. I shared step-by-step instructions for perfect cookies, plus tips to avoid mistakes. You can customize them with different Oreos and chocolate too. Store cookies properly to keep them fresh, or freeze some for later. Enjoy making these cookies and explore flavor options. Happy baking, and make it your own!

Oreo Stuffed Brownie Cookies

Delicious brownie cookies filled with Oreo cookies for a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 2 unsweetened cocoa powder
  • 1 4 teaspoon salt
  • 1 4 teaspoon baking powder
  • 12 pieces Oreo cookies
  • 1 2 cup semi-sweet chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  • In a large mixing bowl, pour in the melted butter, granulated sugar, and brown sugar. Use a whisk or an electric mixer to blend the ingredients together until the mixture becomes smooth and creamy.
  • Add the eggs and vanilla extract to the sugar-butter mixture. Beat well until everything is completely combined, creating a rich and fluffy batter.
  • In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder until well mixed to avoid clumps.
  • Carefully fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined, taking care not to overmix to preserve the cookies' tenderness. If using, gently fold in the semi-sweet chocolate chips for an extra layer of chocolaty goodness.
  • Scoop approximately 1 tablespoon of brownie batter and shape it into a disc in your palm. Place an Oreo cookie in the center of the disc, then wrap the brownie batter around the cookie to create a sealed ball. Repeat this process with the remaining batter and Oreos until complete.
  • Arrange the cookie balls on the prepared baking sheet, leaving adequate space between them to allow for spreading during baking.
  • Place the baking sheet in the preheated oven and bake for 10-12 minutes. Keep an eye on them; the cookies are ready when the edges feel set and the tops display slight cracks. Avoid overbaking for the perfect chewy texture!
  • Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely, allowing the flavors to meld.

Notes

Serve warm with cold milk for the best experience.
Keyword brownies, cookies, dessert, Oreo