These stuffed cookies are over the top delicious and so fun! They are great for birthdays, holidays, parties and entertaining. Stuff them with Oreos, peanut butter cups, Nutella or a cheesecake filling. These chocolate chip cookies with filling are loved by both kids and adults!
Why You’ll Love This Recipe
- These stuffed cookies are fun and unexpected!
- They are an elevated version of classic chocolate chip cookies.
- The options for filling are unlimited.
- Fill them with a Dove chocolate or Hershey kiss like these Chocolate Filled Cookies.
- Fill with Oreos, Reese’s peanut butter cups, Rolo’s, Nutella, or a homemade cheesecake filing.
- As written, this recipe is gluten free.
- Check out these Levain chocolate chip cookies for another great idea!
Ingredients & Substitutions
These are the main ingredients and substitutions for stuffed cookies. Scroll down to the recipe card for full ingredients list and instructions.
Use cold butter right from the fridge. It should be cold, not softened and definitely not melted. I love using salted butter. If using unsalted, add a pinch of sea salt to the cookie dough. Slice butter into smaller cubes so it creams with sugars well.
Both granulated sugar and tightly packed brown sugar add the sweetness. I have not tried this recipe with coconut sugar.
The eggs add a great texture to these cookies. For egg free, substitute the 2 eggs with ½ cup unsweetened applesauce. See these Eggless Cookies for more tips and tricks for egg free baking.
Vanilla extract adds a classic vanilla flavor.
Both gluten free 1 to 1 flour and all purpose flour can be used. I do not recommend almond flour, coconut flour or cassava flour.
Tapioca flour is the corn free version of cornstarch. Both work well in this recipe. The tapioca flour adds a chewy texture. It can be omitted if necessary.
Baking soda is the leavening agent.
Any type of chocolate chips work! I love dark chocolate chips personally.
Both gluten free Oreos and regular Oreos work. In addition, both Double Stuff and regular sized can be used. For this recipe, I used gluten free Double Stuff Oreos.
For another filling, see Other Fillings section below. Or, considering dying them blue to make these Cookie Monster Cookies!
This cookie dough is much thicker than normal cookie dough. Since the cookie dough must be strong enough to enclose the Oreo, it needs to be substantial.
When mixing the dough, it will seem thick and somewhat dry. Do not worry! It needs to be sturdy enough to fully envelop the filling.
Taste & Texture
These Oreo stuffed cookies taste like chocolate chip cookies with an Oreo in the middle. No surprises here! The overall flavor is largely determined by the filling.
The filling of the Oreo adds a great creamy texture. The cookies themselves are thick, chewy and gooey. They are larger and thicker than average cookies.
How to Make
First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
In a stand mixer, beat cubes of butter, white sugar and brown sugar. Beat for 3 minutes or until no clumps of butter remain.
Add in eggs and vanilla extract. Stir to combine.
Next, add in gluten free 1 to 1 flour, tapioca flour and baking soda. Stir until a thick dough is formed.
Fold in chocolate chips.
Scoop 1½ to 2 tablespoon cookie dough and roll into a ball. Flatten with hands.
Place an Oreo on top.
Then, place another flattened ball of dough on top of the Oreo. Use hands to completely enclose the Oreo. Add more dough if needed to completely cover Oreo. Repeat for all cookie dough.
Place cookie dough balls at least 3 inches apart on baking pan. Bake for 10 to 12 minutes or until cookies are just barely lightly golden on top.
Finally, remove stuffed cookies from oven. Allow cookies to cool on pan for 5 minutes before carefully removing to a cooling rack.
Expert Tips & Tricks
Use cold butter directly from the fridge. Do not use softened or melted butter.
Cream butter and sugars until no clumps of butter remain. This usually takes around 3 minutes in a stand mixer.
Both gluten free 1 to 1 flour and all purpose flour work.
Likewise, both regular Oreos and gluten free Oreos work well for the filling.
Cornstarch and tapioca flour are interchangeable in these cookies.
Bake only until stuffed cookies are lightly golden brown. Do not over bake!
Other Fillings & Variations
These stuffed cookies are delicious! Here are some options for the fillings:
Double Stuff Oreos
Cheesecake filling like these Strawberry Cheesecake Cookies
Reese’s peanut butter cups
Frozen balls of Nutella
Please note, it is much easier to use a filling that is not wet. For example, melted chocolate would not work in the middle of these cookies. If using something like Nutella, scoop into small balls and freeze before inserting into the dough.
How to Serve & Store
Serve stuffed cookies once they have cooled for at least 5 minutes. They are delicious warm, cold and frozen!
Serve with a tall glass of milk or hot chocolate.
Store cookies in an airtight container for up to 4 days. Freeze for up to 2 months.
Frequently Asked Questions
Use your favorite flavor of Oreos. Any of them work!
Sure. Cheesecake filling, peanut butter cups and Nutella are all great ideas.
The tapioca flour (or cornstarch) add a slightly chewy texture. This recipe will not be worsened by leaving it out.
You May Also Like
- Strawberry Cheesecake Cookies
- Gluten Free Peanut Butter Cookies
- Small Batch Chocolate Chip Cookies
- Lactation Cookies
- Gluten Free Chocolate Cookies
If you make this stuffed cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Stuffed Cookies
- 1 cup cold butter, cut into small cubes
- ½ cup granulated sugar
- 1 cup light brown sugar, tightly packed
- 2 eggs
- 1 tsp vanilla extract
- 3 ¼ cups gluten free 1 to 1 flour, or all purpose flour
- 1 tsp tapioca flour, or cornstarch
- 1 tsp baking soda
- 1 cup chocolate chips
- 15 gluten free Oreos, or other filling, see note
- First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer, beat cubes of butter, white sugar and brown sugar. Beat for 3 minutes or until no clumps of butter remain.
- Add in eggs and vanilla extract. Stir to combine.
- Next, add in gluten free 1 to 1 flour, tapioca flour and baking soda. Stir until a thick dough is formed.
- Fold in chocolate chips.
- Scoop 1½ to 2 tablespoon cookie dough and roll into a ball. Flatten with hands.
- Place an Oreo on top.
- Then, place another flattened ball of dough on top of the Oreo. Use hands to completely enclose the Oreo. Add more dough if needed to completely cover Oreo. Repeat for all cookie dough.
- Place cookie dough balls at least 3 inches apart on baking pan. Bake for 10 to 12 minutes or until cookies are just barely lightly golden on top.
- Finally, remove from oven. Allow cookies to cool on pan for 5 minutes before carefully removing to a cooling rack.
- Use cold butter right from the fridge. Softened and/or melted butter will yield runny cookies.
- Beat butter and sugars until no clumps of butter remain. This usually takes around 3 minutes.
- If not gluten free, use all purpose flour and regular Oreos.
- I used gluten free Double Stuff Oreos for this recipe.
- Tapioca flour can be replaced with cornstarch.
- Bake until just barely golden brown on top. Do not over bake!
- Store cookies in an airtight container for up to 4 days.
- If using another filling, make sure the filling is not wet. For example, melted chocolate would not work. If using something like Nutella, scoop into small balls and freeze before adding to the middle of the dough.
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