What could be better than a chocolate fudge cookie? How about a chocolate fudge cookie STUFFED with an Oreo cookie and drizzled in white chocolate? Meet the answer to your cookie prayers – a delightful fusion of rich chocolatey goodness and the timeless allure of Oreos. This cookie isn’t just a treat; it’s an experience. With every bite, you get the chocolate packed, fudgy texture of a chocolate enveloping a classic Oreo, creating a symphony of flavors and textures that’s simply irresistible. Whether you’re looking for a show-stopping dessert for a party or just something to satisfy your sweet tooth, these cookies are sure to hit the spot.
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Recipe tips
- Underbaking the cookies: This is essential to getting the texture right. I bake my cookies for 10 minutes on the dot and then remove from the oven and let cool on the cookie sheet. Letting them cool on the hot pan will keep cooking them but at a lower temperature, not drying out the cookie entirely. If you prefer a crunchier cookie, feel free to bake for 11-12 minutes. They’re still delicious, but I’m a sucker for a chewy cookie 🙂
- Cocoa powder: There are two different types of unsweetened cocoa powder: dutch-processed and natural. Although you may think they’re the same they are not. This recipe calls for natural cocoa powder, which you can find at basically any grocery store, Walmart or Target. The two have different chemical properties so if you used Dutch-processed, this recipe may not turn out correctly!
- Corn starch: Do not skip the corn starch in this recipe! Corn starch gives the cookies that chewy texture (along with baking for the correct time) and makes them soft on the inside. If you aren’t able to use corn starch I have had people substitute arrow root. I’ve never tried it but I heard it works well!
- Chilling the dough: Chilling the dough will help with two things: cookie spreading and flavor. These cookies will spread a bit when they bake but by chilling the dough for 30 minutes prior to baking, it will keep them from spreading too much! Also as the dough chills the flavor will enhance. It’s truly a win win 🙂
- Cookie dough scoop: I always get a ton of questions about what scoop I use, so I wanted to link the ones I used for this recipe! I like this set because it comes in 3 different sizes. For these cookies I used the medium size. Using a cookie dough scoop gives you perfect cookie dough balls that are even and therefore will bake evenly!
- Topping the cookies: Once the cookies have completed cooled I like to drizzle mine with white chocolate. It’s isn’t a necessary step but it makes the cookies pretty and adds a great flavor!
- Baking sheet: For all of my cookie recipes you I suggest you use a cookie sheet. You can use a jelly roll however I find the edges of the cookies tend to brown a little faster and they bake differently.
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These cookies have the extra step of adding the Oreo but honestly, they’re super easy to make and even more easy to eat. If you’re interested in other cookie recipes, click here!
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Oreo Stuffed Chocolate Fudge Cookies
Ingredients
- 1 cup salted butter melted
- 1 ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 tsp vanilla extract
- 2 eggs room temperature
- 1 ⅔ cup all-purpose flour
- 2 tsp corn starch
- 1 cup natural cocoa powder you can also use natural dark chocolate cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 20 Oreos
- ½ cup white chocolate chips
Instructions
- In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar and vanilla extract. Mix on medium for 1 minute. Add in both eggs and mix on low until incorporated. Add in the flour, corn starch, cocoa powder, baking soda and salt and mix on low until everything is combined.
- Line a baking sheet with parchment paper (you can also use wax paper, but do not bake with the wax paper) Use a medium sized cookie dough scoop to scoop 20 even cookies and place on the prepared baking sheet. One by one flatten the dough and place 1 Oreo in the center. Fold the up around the completely cover the Oreo and place back on the baking sheet. Refrigerate for 30 minutes to chill the cookie dough. This will help to enhance the flavor and prevent spreading. Preheat the oven to 350°
- Once the cookie dough has chilled, space each about 2 inches apart on a cookie sheet lined with parchment paper and bake for 9-10 minutes, or until the edges are just set. Let the cookies cool on the baking sheet for 3 minutes before transferring to a cookie rack to cool completely.
- Once cooled completely, melt white chocolate in a heatproof bowl in the microwave. Heat for 20 seconds at a time, stirring in between, until smooth. Drizzle over cooled cookies and let the chocolate set before serving, about 5 minutes.
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