oreo stuffed chocolate chip cookies

What’s better than a cookie?
A cookie-stuffed cookie.
Last spring, my friend Erin urgently posted this recipe on my Facebook wall.
After seeing her post, I had to make these cookies.  I remember rushing to the store and baking these after school that very day.

I made a batch of these bad-boys using Picky Palate’s recipe and brought them to school the next day.  Everyone in my school had seen the post on Facebook, and was eager to snag one of these.  As I walked into the building, lugging my backpack, trying to balance my thermos of coffee in one hand and my container full of cookies in the other, I could feel the eyes of 400 hungry high-schoolers on my back. Lets just say that I have never seen cookies disappear so fast.  The moment I peeled the top off of my Tupperware container, they were gone.

Since that day, I have received countless requests for these cookies. These cookies have made appearances at everything from the Freestyle Rap Club bake sale to my Monday morning advisory meetings.  To keep up with all of the orders — I have made some changes to the recipe so that I can whip these up at a moments notice. (You never know when you’re gonna need a dozen, ginormous, Oreo-stuffed cookies). I have learned that almost any type of chocolate chip cookie dough will work. I’ve used my own frozen chocolate chip cookie dough, and have even used store-bought dough in a pinch!

With love,


Double Stuf Oreos
Your favorite chocolate chip cookie recipe (or pre-made chocolate chip cookie dough)

Preheat the oven to 350 degrees Fahrenheit.
Using a cookie scoop take one scoop of cookie dough and place on top of an
Oreo Cookie. Take another scoop of dough and place on bottom of Oreo
Cookie. Seal edges together by pressing and cupping in hand until Oreo
Cookie is enclosed with dough. Place onto a parchment lined
baking sheet and bake cookies 9-13 minutes or until cookies are baked to
your liking. Let cool for 5 minutes before transferring to cooling
rack. Serve with a tall glass of milk, enjoy!

oreo cheesecake brownies

We have already established that cream cheese brownies are an absolute must-have in the repertoire of any baker (especially when that baker is often called upon to supply high school bake sales and fundraisers).  But what would happen when you throw a box of Oreos into the batter?

Amazing things, I tell you.

Imagine a big wedge of the Cheesecake Factory’s Oreo Cheesecake that you can hold in your hand.  Sure, it’s not the classiest thing to ever come out of my oven… but who cares.  Warm one (or two) up in the microwave, top with a big scoop of vanilla ice cream, and enjoy a filthy good treat. 

With love,


1/2 cup unsalted butter
3/4 cup granulated sugar
1 package (8 oz) cream cheese, softened
3/4 cup confectioners’ sugar
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup unsweetened dark cocoa powder
1/2 teaspoon salt
2 large eggs
1 1/3 cups coarsely chopped Oreo cookies


Preheat oven to 350 degrees F. Butter the
bottom and sides of a 8 inch metal baking pan. Put a long piece of
parchment paper in the bottom of the pan, letting the parchment extend
up two sides of the pan and overhang slightly on both ends. (This will
make it easy to remove the bars from the pan after they have baked.)
Butter the parchment.
In a small saucepan over medium heat, melt butter. Whisk in sugar and
bring to a boil, whisking frequently; boil 1 minute. Set aside to cool
for 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat
together cream cheese, confectioners’ sugar and vanilla extract until
combined, about 1 minute.
In a medium bowl, sift together flour, cocoa powder and salt; whisk until combined.
In a large bowl, whisk together eggs until combined. Whisk in melted
butter-sugar mixture until well combined. Stir in flour mixture until
just combined, followed by Oreo cookies.
Spread half of brownie batter into the prepared baking dish, followed by
cream cheese layer. Distribute the remaining brownie mixture in 8
dollops over the cheesecake layer and spread evenly. Swirl in with a
knife or spatula.
Bake for 24-28 minutes, until brownies and cheesecake are set. A knife
inserted into the cheesecake mixture should come out clean and the edges
will be lightly browned.
Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.

oreo cheesecake cookies

 The Cheesecake Factory’s menu is like a mini-novel, and sometimes it can be overwhelming to choose from their seemingly never-ending list of cheesecakes. Although I will sometimes venture out and try out new flavors, I always seem to go back to the Oreo cheesecake. You just can’t go wrong with it. The simple combination of crunchy Oreo cookies against the sweet, cream cheese goodness is unbeatable. Alas, cheesecake is a time-consuming and not very portable dessert, i.e. not good for bake sales or sharing. But what if I told you you could create this decadent treat in the form of a cookie. Enticed yet? These soft, chewy cookies taste just like cheesecake and are rolled in Oreo crumbs. A cookie rolled in cookies. What’s not to love?
With love, Erica

Fresh from the oven.
Oreo Cheesecake Cookies

½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips
1 cup Oreo cookie crumbs

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.
3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.
4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

(Adapted from Brown Eyed Baker)

cookies n' creme cupcakes

Milk’s favorite cookie, in cupcake form. These cupcakes are the best chocolate cupcake recipe I’ve ever made, with a whole oreo cookie baked into the bottom, all topped off with a swirl of buttercream frosting that tastes just like my favorite cookies n’ creme ice cream. The frosting was so delicious (my go-to buttercream recipe with cookie crumbs in it), I did  could have eaten half of it with a spoon! Plus, the oreo surprise in the bottom is so much fun (because who doesn’t love oreos?). The cookie stays firm and crunchy, which makes it interesting to eat against the soft, moist cake, but it gives the whole thing a really lovely crunch.
With love,

Isn’t that cool? An oreo surprise baked into the bottom!
Cookies N’ Creme Cupcakes

 Makes 15 cupcakes.

3 ounces bittersweet chocolate, finely chopped
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
15 Oreo halves, with cream filling attached

Oreo Buttercream

1 stick unsalted butter (room temperature)
1/2 cup I Can’t Belive It’s Not Butter
2 teaspoons vanilla extract
3 Tablespoons milk or heavy cream
4 cups powdered sugar
16 Oreos, finely crushed (I used my food processor)

  • Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for later. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
  • Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.
  • Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside. 
  • Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.
  • Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting. 
  • For the frosting, cream butter, vanilla and milk. Slowly add in powdered sugar until creamy and fluffy. Mix in crushed oreos until well combined. Frost cupcakes! (I garnished mine with fun sized mini oreos!)

Adapted from BakerGirl