Cookies and Cream Stuffed Brownie Cookies
These cookies and cream stuffed brownie cookies combine fudgy brownie cookies with a creamy cookies and cream filling for a decadent, bakery-quality treat. Perfect for chocolate lovers, parties, or cozy nights in, each bite delivers a gooey, chocolatey punch with a nostalgic Oreo twist.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (130g) semi-sweet chocolate chips, melted
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (85g) mini chocolate chips
- 4 ounces (115g) cream cheese, softened
- 1/2 cup (60g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 8 chocolate sandwich cookies (Oreos or similar), finely chopped
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a small bowl, mix cream cheese, powdered sugar, vanilla extract, pinch of salt, and chopped sandwich cookies until creamy and thick. Chill filling in the fridge for 15 minutes.
- Melt butter and semi-sweet chocolate chips together (microwave in 20-second bursts, stirring between). Let cool for 5 minutes.
- In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until smooth and pale. Stir in cooled chocolate-butter mixture until shiny and thick.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Fold dry ingredients into wet mixture until just combined.
- Fold in mini chocolate chips. If dough is too runny, let it sit for 5 minutes to thicken.
- Using a medium cookie scoop (2 tbsp), portion out dough. Flatten each scoop, add about 1 teaspoon of cookies & cream filling in the center, and pinch dough around filling to seal. Roll gently to smooth.
- Place cookies on baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, until tops are crackly and edges are set. Cookies will look soft in the middle.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Filling will be gooey at first but sets after 20 minutes.
Notes
Seal the dough tightly around the filling to prevent leaks. Chill the filling for easier handling. Do not overbake; cookies should look soft in the center when removed from the oven. For gluten-free or dairy-free versions, use appropriate substitutes. Store in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie (approx. 45g)
- Calories: 180
- Sugar: 15
- Sodium: 110
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 2
- Protein: 3
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