Oreo Stuffed Chocolate Chip Cookies and Military Care Package #2

Oreo Stuffed Chocolate Chip Cookies: Easter/Spring Edition

Adapted from Picky Palate
Makes 24 huge cookies
Author Wendy Sondov themondaybox.com


  • 3 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter room temperature
  • ¾ cup brown sugar packed
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 2 cups 1- 10 ounce package chocolate chips (I used 1 cup colored chips chopped and 1 cup mini semi-sweet)
  • 3 table spoons confetti sprinkles
  • 24 Oreos


  1. • Preheat oven to 350˚F. Line a baking sheet with parchment paper.
  2. • In a large bowl, whisk together flour, salt, and baking soda. Set aside.
  3. • In the bowl of an electric mixer, cream together butter and sugars until fluffy (about 3 minutes).
  4. • One at a time, mix in eggs and vanilla until well incorporated.
  5. • Slowly add the flour mixture just until combined. Stir in chips and confetti sprinkles.
  6. • Use a 2 tablespoon scoop to place one scoop of dough on top and one scoop of dough under an Oreo. Use hands and fingers to flatten the dough around the Oreo, covering the entire cookie and sealing the edges.
  7. • Place at least 3” apart on the prepared baking sheet and bake for 12-14 minutes. (For longer storage times, be careful not to overbake. A moister cookie will stay soft longer.)
  8. • Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. • When completely cool, store in an airtight container at room temperature for up to 1 week.

Packing Tips

Double wrap pairs of cookies in plastic wrap with bottoms together. Place wrapped cookies in a column inside an airtight container or ziplock bag (with as much air squeezed out as possible).