These Oreo stuffed cookies consist of brown sugar cookie dough that’s loaded with miniature M&M’s and wrapped around an Oreo cookie. Your friends and family will be so impressed when they bite into these cookies and discover a whole Oreo inside!
What’s better than one cookie? How about two cookies in one? These Oreo stuffed cookies are M&M meets Oreo cookies and they’re absolutely fantastic. Try these cookies along with dessert recipes like my thumbprint cookies, Italian cookies and funfetti cookies for your next bake sale!
M&M cookies are one of my all time favorites, I even prefer them to classic chocolate chip cookies. When you take your basic M&M cookie and stuff a whole Oreo inside, you end up with a super fun treat that will earn you tons of rave reviews!
Table of Contents
Oreo Stuffed Cookies Ingredients
To make this recipe, you will need butter, granulated sugar, brown sugar, large eggs, vanilla extract, all purpose flour, cornstarch, baking soda, baking powder, salt, miniature M&M candies and Oreo cookies.
How Do You Make Oreo Stuffed Cookies?
Preheat the oven, and line a cookie sheet with parchment paper or a nonstick baking mat. Place the butter and sugars in the bowl of a mixer, then cream until light and fluffy. Add the eggs and vanilla, then beat everything together. Place the dry ingredients in a separate bowl, and stir them together. Add half of the dry ingredients to the wet ingredients and stir to just combine. Mix in the rest of the dry ingredients, then fold in some of the M&M’s. Cover the dough and chill it.
Take two cookie dough balls and flatten each one between your hands. Lay one flat dough piece down on the baking sheet, place an Oreo on top, then place the second flat piece of dough on top of the Oreo. Repeat the process with the remaining dough and Oreos. Seal the edges of each packet of dough and Oreo. Shape the cookies into discs where about 75% of the dough is on top of the Oreo, and 25% of the dough is under the Oreo. Freeze until firm, then bake the cookies until they’re light brown. Immediately press the rest of the M&M’s on top of the hot cookies. Transfer the cookies to a wire cooling rack, then serve and enjoy.
Tips For The Perfect Cookies
- There is a trick to stuffing your cookies to make them look perfect. You need to put about 75% of the dough on top of the Oreo, and 25% on the bottom. If you try and put equal amounts of dough on both sides, you’ll end up with a flat cookie with a big lump in the middle where the Oreo is. Placing more of the dough on top helps to keep the cookies uniformly shaped when they come out of the oven.
- After my cookies are done baking, I quickly press some more mini M&M’s into the tops of the warm cookies for a nicer presentation.
- The balls of cookie dough can be stored in the fridge for up to 2 days before you plan to bake them.
- Use a cookie scoop to make sure all your dough balls are the same size.
Quick Tip
These cookies are great for the holidays. Simply substitute the multicolored M&M’s for Christmas colored M&M’s.
Recipe FAQs
These cookies are a great candidate for the freezer. You can freeze the baked cookies in a resealable bag or airtight container for up to 2 months. Thaw the cookies at room temperature, then serve. If you’d like to recreate that freshly baked flavor, you can microwave the cookies for 10 seconds before you serve them.
There are two ingredients that help to ensure that your cookies come out moist. One is cornstarch, which produces a softer cookie dough. The other is brown sugar. You’ll want to use more brown sugar than granulated sugar to get the best results.
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Flavor Variations
You can make a few adjustments to the recipe to customize the flavors of the cookies to your taste.
- Add-Ins: You can swap out some or all of the M&M’s for other mix-ins such as semisweet chocolate chips, white chocolate chips, milk chocolate chips or peanut butter chips to make Oreo stuffed chocolate chip cookies. Other options include nuts or Reese’s Pieces
- Oreos: Feel free to use any flavor of Oreo that you like. I sometimes make this recipe with birthday cake or double chocolate Oreos.
- Toppings: Instead of adding more M&M’s on top, try rolling the discs of uncooked dough in rainbow sprinkles before they go into the oven. You can also skip the M&M’s and do a drizzle of chocolate on top.
Your family and friends are sure to enjoy this unique and totally delicious cookie recipe!
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Oreo Stuffed Cookies
Ingredients
- 1 cup butter softened
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cups miniature M&M’s divided use
- 15 Oreo cookies
Instructions
- Place the butter, granulated sugar and brown sugar in the bowl of a mixer. Beat for 2-3 minutes or until light and fluffy.
- Add the eggs and vanilla extract to the bowl. Beat until thoroughly mixed.
- In a medium bowl, mix together the flour, cornstarch, baking soda, baking powder and salt. Add half the dry mixture to the mixing bowl and mix on low speed.
- Add the remaining dry ingredients and mix on low speed until just combined. Fold in 1 cup of the M&M’s.
- Cover the dough and chill in the freezer for 10 minutes.
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or nonstick baking mat.
- Take two balls of dough (1 1/2 tablespoons in size). Flatten them between your hands. Place one flattened dough piece on the sheet pan, add an Oreo on top, then cover the Oreo with the second flat dough piece.
- Repeat the process with the remaining dough and Oreos. Make sure the cookies are at least 2 inches apart.
- Seal the edges, then shape the cookies into discs where about 75% of the dough is on top of the Oreo and 25% of the dough is on the bottom of the Oreo.
- Freeze for 10-15 minutes or until firm.
- Bake one sheet of cookies at a time for 10-12 minutes or until edges are lightly browned.
- After the cookies come out of the oven, immediately press the remaining 3/4 cup of miniature M&M’s over the tops of all the cookies.
- Let the cookies rest for 5-7 minutes, then transfer to a cooling rack. Serve when cooled, or store in an airtight container for up to 5 days.
Notes
- The balls of cookie dough can be stored in the fridge for up to 2 days before you plan to bake them.
- You can freeze the baked cookies for 2 months in an airtight container or resealable freezer bag.
Thank you for this recipe! We made them and they were delicious!
I love cookies!!
These are so easy to make! My kids absolutely love them.
Greatest idea ever!! You get the best of both worlds! Cookies & oreos go great together!
Oreos and M & M’s doesn’t get any better than that! These cookies were a hit in my house!
We made these with the kids and it was so fun! They loved helping out! Cookies turned out great!
These were so fun to make!! We are Oreo FREAKS and my kids went crazy when we put them in the middle of another cookie. Genius!!
Holy Moly cookie in a cookie! Haha! Now you are cookie-ing! Thanks for a delicious recipe.
Oh wow! These cookies look amazing! My daughter would absolutely love these. Perfect for the holidays too.
OMG what a sugar rush but the perfect indulgence for the holiday season. It’s great for school holiday parties!
Oh, my gosh, talk about looking AMAZING! I am totally wishing I had a batch of these in the oven right this second. I cannot wait to stop at the market to pick a few things up to try this cookie recipe. I bet my kids go nuts over them.
I love stuffed cookies! These look amazing and perfect to make with kids!