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Chocolate chip cookies are always a winner but when you stuff them with Oreos you hit it out of the ballpark.

There is not a kid alive that won’t go gaga for this recipe. Jade literally begs me to make these for her friends.

And around the holidays we get different colored Oreos. Orange for Halloween and red and green for Christmas. So I figured why not turn the red Oreos into cool cookies for Santa. You can also just use the Oreos stuffed with white frosting.

Enjoy with a nice glass of milk. I guarantee you, they will be a huge hit with everyone. Young and old, naughty or nice.

Happy holidays
xxx Chef MM


Oreo Stuffed Chocolate Chip Cookies

  • Author: Melissa Mayo


  • 2 sticks (8 oz/220 g) unsalted butter – room temp
  • 3/4 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs – room temp
  • 2 tspn vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tspn kosher salt
  • 1 tspn baking soda
  • 10 oz bag chocolate chips
  • 1 bag Oreo Cookies


Preheat oven to 350 F/175 C

In a stand mixer or using an electric mixer, cream the butter, brown, and white sugar until well combined.

Add the eggs and vanilla and beat until well combined.

In a separate bowl mix the flour, salt, and baking soda.

Slowly add the dry ingredients, a third at a time, and mix till combined. Add the chocolate chips and mix just to incorporate.

Line 2 baking sheets with parchment paper or a Silpat mats.

Using a cookie scoop to form 2 balls. Place one on top and one under the Oreo Cookie. Seal edges of the 2 dough balls together and press to make a seam. Repeat with the other dough.

Bake cookies one sheet at a time for 10-13 minutes till they are baked to your liking.

Allow them to cool for 5 minutes. Transfer to a cooling rack.

Store in an airtight container for up to 1 week.

Makes 24 large cookies

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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