How to Make Oreo Stuffed Chocolate Chip Buttercream Cookie Recipe

LOOKING FOR A FUN NEW HOLIDAY COOKIE RECIPE TO BRING TO YOUR NEXT PARTY? THESE OREO STUFFED CHOCOLATE CHIP BUTTERCREAM COOKIES ARE A MAJOR HIT! THINK: A HIDDEN OREO COOKIE, NESTLED IN BETWEEN A GOOEY CHOCOLATE CHIP COOKIE, TOPPED WITH A FLUFFY BUTTERCREAM FROSTING. AND SPRINKLES, DON’T FORGET THE SPRINKLES!

THESE ARE THE PERFECT CHRISTMAS COOKIE, BUT CAN BE MADE YEAR ROUND – JUST UPDATE YOUR SPRINKLE COLOR TO MATCH THE HOLIDAY OR TIME OF YEAR!

OREO STUFFED CHOCOLATE CHIP BUTTERCREAM COOKIE RECIPE

THIS COOKIE RECIPE IS BROKEN UP INTO 2 PARTS, THE COOKIE BASE & THE BUTTERCREAM FROSTING. YOU CAN MAKE THE COOKIES AHEAD OF TIME & FROST THEM BEFORE SERVING IF YOU’RE MAKING A BIG BATCH OR WORRIED ABOUT STORING THEM!

OREO STUFFED CHOCOLATE CHIP COOKIE INGREDIENTS

•  2 1/4 CUPS ALL-PURPOSE FLOUR 
• 1 TSP BAKING SODA
• 1 TSP CORNSTARCH
• 1/2 TSP SALT
• 3/4 CUP UNSALTED BUTTER (MELTED & COOLED TO ROOM TEMPERATURE)
• 3/4 CUP PACKED LIGHT BROWN SUGAR
• 1/2 CUP GRANULATED SUGAR
• 2 EGGS
• 2 TSP VANILLA
• 1 1/2 CUPS MILK CHOCOLATE CHIPS 
• 12 OREOS

BUTTERCREAM FROSTING

• 1 CUP UNSALTED BUTTER, ROOM TEMPERATURE
• 1 TSP VANILLA
• 4 CUPS POWDERED SUGAR
• PINCH OF SALT
• 6 TBS HEAVY CREAM
• SPRINKLES

OTHER SUPPLIES

• COOKIE SCOOP
• BAKING SHEET
• COOKIE LINERS

DIRECTIONS

WHISK THE FLOUR, BAKING SODA, CORNSTARCH AND SALT TOGETHER IN A LARGE BOWL AND SET IT OFF TO THE SIDE.

IN A MEDIUM BOWL, WHISK TOGETHER THE MELTED BUTTER, BROWN SUGAR AND GRANULATED SUGAR UNTIL SMOOTH. MAKE SURE THE BUTTER IS MELTED BUT COOLED DOWN TO ROOM TEMPERATURE BEFORE STIRRING IN. THEN, WHISK IN THE EGGS & VANILLA.

BEGIN STIRRING IN THE DRY INGREDIENTS IN, IT HELPS TO DO THIS IN BATCHES. THEN MIX IN THE THE CHOCOLATE CHIPS

COVER THE COOKIE DOUGH AND CHILL IN THE REFRIGERATOR FOR AT LEAST 2 HOURS. I LIKE TO MAKE IT THE DAY BEFORE TO ALLOW IT EXTRA TIME TO CHILL AND HARDEN.

TAKE THE DOUGH OUT OF THE REFRIGERATOR AND ALLOW IT TO SLIGHTLY SOFTEN FOR 10 MINUTES. PREHEAT THE OVEN TO 325F.

PREPARE YOUR COOKIE LINERS ON A BAKING SHEET. USING A COOKIE SCOOP, MAKE ONE GIANT BALL AND PRESS IT INTO THE BOTTOM OF THE LINER. PLACE AN OREO AT THE CENTER OF THE DOUGH. SCOOP ANTHER BALL OF DOUGH AND FLATTEN IT ON TOP OF THE OREO. YOU CAN USE YOUR FINGERS TO SEAL THE EDGES LIGHTLY. REPEAT UNTIL YOU’VE USED ALL OF THE DOUGH.

BAKE FOR ABOUT 12-15 MINUTES OR UNTIL THE EDGES START TO BROWN. ALLOW THE COOKIES TO COOL COMPLETELY BEFORE TOPPING WITH FROSTING.

TO MAKE THE FROSTING, CREAM TOGETHER THE BUTTER AND VANILLA IN A STAND MIXER OR HANDHELD MIXER. SLOWLY ADD IN THE POWDERED SUGAR AND THE PINCH OF SALT. ONCE SMOOTH AND CREAMY, ADD THE CREAM. BEATING ON HIGH UNTIL FLUFFY.

USE A KNIFE OR A PIPING BAG TO FROST THE COOKIES, TOPPING WITH SPRINKLES TO FINISH!

I RECOMMEND STORING THESE IN THE REFRIGERATOR AND ALLOWING THEM TO COME TO ROOM TEMPERATURE BEFORE SERVING.

DON’T MISS MY STARBUCKS CRANBERRY BLISS LOFTHOUSE COOKIE RECIPE!

THE ULTIMATE OREO STUFFED CHOCOLATE CHIP BUTTERCREAM COOKIE RECIPE

Servings: 12

SOFT AND CHEWY CHOCOLATE CHIP COOKIES STUFFED WITH AN OREO AND TOPPED WITH A FLUFFY BUTTERCREAM FROSTING.

Ingredients

FROSTING

• 1 CUP UNSALTED BUTTER ROOM TEMPERATURE
• 1 TSP VANILLA
• 4 CUPS POWDERED SUGAR
• PINCH SALT
• 6 TBS HEAVY CREAM
• SPRINKLES

Instructions

• WHISK THE FLOUR, BAKING SODA, CORNSTARCH AND SALT TOGETHER IN A LARGE BOWL AND SET IT OFF TO THE SIDE.
• IN A MEDIUM BOWL, WHISK TOGETHER THE MELTED BUTTER, BROWN SUGAR AND GRANULATED SUGAR UNTIL SMOOTH. MAKE SURE THE BUTTER IS MELTED BUT COOLED DOWN TO ROOM TEMPERATURE BEFORE STIRRING IN. THEN, WHISK IN THE EGGS & VANILLA.
• BEGIN STIRRING IN THE DRY INGREDIENTS IN, IT HELPS TO DO THIS IN BATCHES. THEN MIX IN THE THE CHOCOLATE CHIPS
• COVER THE COOKIE DOUGH AND CHILL IN THE REFRIGERATOR FOR AT LEAST 2 HOURS. I LIKE TO MAKE IT THE DAY BEFORE TO ALLOW IT EXTRA TIME TO CHILL AND HARDEN.
• TAKE THE DOUGH OUT OF THE REFRIGERATOR AND ALLOW IT TO SLIGHTLY SOFTEN FOR 10 MINUTES. PREHEAT THE OVEN TO 325F.
• PREPARE YOUR COOKIE LINERS ON A BAKING SHEET. USING A COOKIE SCOOP, MAKE ONE GIANT BALL AND PRESS IT INTO THE BOTTOM OF THE LINER. PLACE AN OREO AT THE CENTER OF THE DOUGH. SCOOP ANTHER BALL OF DOUGH AND FLATTEN IT ON TOP OF THE OREO. YOU CAN USE YOUR FINGERS TO SEAL THE EDGES LIGHTLY. REPEAT UNTIL YOU’VE USED ALL OF THE DOUGH.
• BAKE FOR ABOUT 12-15 MINUTES OR UNTIL THE EDGES START TO BROWN. ALLOW THE COOKIES TO COOL COMPLETELY BEFORE TOPPING WITH FROSTING.
• TO MAKE THE FROSTING, CREAM TOGETHER THE BUTTER AND VANILLA IN A STAND MIXER OR HANDHELD MIXER. SLOWLY ADD IN THE POWDERED SUGAR AND THE PINCH OF SALT. ONCE SMOOTH AND CREAMY, ADD THE CREAM. BEATING ON HIGH UNTIL FLUFFY.
• USE A KNIFE OR A PIPING BAG TO FROST THE COOKIES, TOPPING WITH SPRINKLES TO FINISH!