These Oreo Truffle Stuffed Chocolate Chip Cookies combine rich Oreo truffles with a soft, chocolate chip cookie for an irresistible treat. If you love Oreos and gooey cookies, you’ll want to make these as soon as possible.
I’m a bit obsessed with baking with Oreos — from no-bake cheesecakes to stuffed cookies and blondies. One of my favorite Oreo creations is Oreo truffles. They’re quick, easy, and intensely delicious. So I decided to combine my love for Oreo truffles with a chocolate chip cookie by stuffing a truffle into the center of each cookie.
The first batch was edible but not outstanding. I realized that baking the truffle inside the cookie cooked the truffle and dulled its signature flavor. The fix was simple: freeze the truffle balls before enclosing them in cookie dough. That way the truffle will thaw inside the cookie as it bakes rather than fully cooking through.
Freezing the truffles before assembly worked really well. Fresh from the oven the cookies are gloriously gooey: the cookie is soft and the truffle is warm and melty. After cooling, the cookies remain tender and the truffle flavor becomes more concentrated, just like a classic Oreo truffle. I enjoyed both warm and cooled — two slightly different but equally delicious experiences.
Now that I’ve perfected the technique, it’s your turn to bake them. They’re surprisingly simple and make a show-stopping dessert or snack.
What are you waiting for?
Print Recipe
Oreo Truffle Stuffed Chocolate Chip Cookies
Ingredients
- 125 g Cream Cheese
- 14 Oreos, Crushed
Cookies;
- 100 g Butter, Softened (½ Cup)
- ⅓ Cup Brown Sugar
- ¼ Cup White Sugar
- 1 Large Egg
- 2 teaspoon Vanilla Extract
- 1 and ⅔ Cups All Purpose Flour
- ½ teaspoon Baking Soda
- 1 Pinch Salt
- ¾ Cup Chocolate Chips
Instructions
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Combine the crushed Oreos and cream cheese until well mixed.
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Roll the mixture into 12 even balls and freeze for at least 30 minutes, preferably an hour or more.
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While the truffles chill, prepare the cookie dough.
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Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
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Beat the softened butter until creamy, then add the brown and white sugars and cream together.
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Add the egg and vanilla and mix until combined.
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In a separate bowl, whisk together the flour, baking soda, and salt.
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Add the dry ingredients to the wet in batches. The dough will be fairly stiff.
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Stir in the chocolate chips until evenly distributed.
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Divide the cookie dough into about 24 balls. Flatten one dough ball in your palm, place a frozen truffle in the center, then top with another dough ball. Seal the edges around the truffle and place the cookie on the prepared tray.
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Bake for about 12 minutes. The cookies may look slightly underbaked and should still be soft to the touch; they will set as they cool.