Cookies & Cream Giant Stuffed Cookie Recipe

This massive cookie is a cookies-and-cream explosion baked into one glorious dessert. You’ve got a soft and buttery cookie dough base loaded with crushed Oreos and white chocolate, and tucked inside is a whole layer of creamy filling made with more crushed Oreos and sweet cream cheese.

It’s like if your favorite bakery cookie met an Oreo cheesecake and decided to go big or go home.

I made this once as a party centerpiece instead of cake—and let’s just say the crowd went wild. You slice it like a pie, but it tastes like the best parts of every cookie dough + Oreo combo you’ve ever had.

Why You’ll Love It

• Soft, gooey, and stuffed with a creamy Oreo center
• Giant size for sharing (or personal indulgence)
• No chill time needed – Just mix, stuff, bake
• Loaded with Oreos + white chocolate – Total cookies & cream overload
• Bakes in one pan – Less fuss, big reward

Prep Time and Yield

Prep Time: 20 minutes
Bake Time: 30–35 minutes
Total Time: ~1 hour (includes cooling)
Yields: 8–10 slices
Calories per slice: ~450
Carbs: 50g | Fat: 25g | Sugar: 32g | Protein: 4g

Ingredients

For the Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup crushed Oreos (about 10 cookies)
• ¾ cup white chocolate chips or chunks

For the Oreo Cream Filling

• 4 oz cream cheese, softened
• ⅓ cup powdered sugar
• ½ teaspoon vanilla extract
• ½ cup crushed Oreos (about 6 cookies)

Step-by-Step Instructions

1. Preheat & Prepare Pan

• Preheat oven to 350°F (175°C).
• Grease or line a 9-inch round cake pan or springform pan with parchment paper. Set aside.

2. Make the Oreo Cream Filling

• In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla until smooth.
• Fold in crushed Oreos.
• Place in the fridge while you prepare the cookie dough.

3. Make the Cookie Dough

• In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
• Beat in the eggs and vanilla.
• In a separate bowl, whisk together flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet, mixing until combined.
• Fold in crushed Oreos and white chocolate chips.

4. Assemble the Cookie

• Press half of the cookie dough into the bottom of your prepared pan. Smooth into an even layer.
• Spoon the chilled Oreo cream filling over the base, spreading gently to cover (leave a ½” border so it doesn’t leak).
• Top with the remaining cookie dough. Use your hands or a spatula to gently press and seal the edges.

Tip: Wet your fingers lightly to make spreading the top layer easier.

5. Bake

• Bake for 30–35 minutes, until the top is golden and set, but the center still looks slightly soft (it’ll firm up as it cools).
• Cool in the pan for at least 20–30 minutes before slicing.
• For gooey slices, serve warm. For clean cuts, chill slightly before slicing.

How to Serve

• Warm with a scoop of vanilla ice cream – Trust me, it’s next-level.
• With a cold glass of milk – Classic pairing, no explanation needed.
• Cut into wedges like a cookie cake – Perfect for parties or celebrations.
• Topped with extra crushed Oreos or drizzle of white chocolate – For the full effect.

Tips for Success

1. Don’t overbake – Slightly underdone in the middle = gooey goodness.
2. Use room temp cream cheese – It blends smoother and spreads easier.
3. Chill the filling – Helps keep it from oozing out during baking.
4. Press dough firmly – Especially around the edges to seal in that filling.
5. Cool before slicing – It needs time to set for clean cuts (if you can wait!).

Recipe Variations

• Double chocolate – Use chocolate cookie dough and dark chocolate chunks for a rich twist.
• Mint cookies & cream – Use mint Oreos and add a drop of mint extract to the filling.
• Peanut butter version – Add PB chips to the dough and swirl peanut butter into the filling.
• Gluten-free – Use a 1:1 GF flour blend and certified gluten-free sandwich cookies.
• Mini versions – Use ramekins to make individual stuffed cookie cups!

Storage & Freezing

• Room Temp: Store covered at room temp for up to 3 days.
• Fridge: Keeps for 5 days in the fridge—just warm before serving for max gooey-ness.
• Freezer: Freeze slices wrapped in plastic and foil for up to 2 months. Reheat in the microwave or oven until warm.

FAQ

Can I use store-bought cookie dough?
Yes! Use about 24 oz total (one for the base, one for the top). The filling makes it feel totally homemade.

Can I make it in advance?
Yes—assemble and refrigerate the unbaked cookie up to 1 day in advance. Bake when ready.

Do I have to use cream cheese?
It’s highly recommended—it gives you that cheesecake-style filling. But you can sub marshmallow fluff or omit entirely for a simpler cookie cake.

Can I bake this as bars instead of one big cookie?
Yes! Use a square 9×9 pan and cut into squares. Just adjust baking time slightly (25–30 minutes).

Conclusion

This Cookies & Cream Giant Stuffed Cookie is buttery, gooey, and bursting with Oreo goodness in every bite. It’s over-the-top in the best way, and guaranteed to steal the spotlight at any party, holiday, or let’s-just-bake-something-fun kind of night.

Once you slice into that molten, cream-filled center… you’ll understand.

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