Valentine’s Day is all about sweet surprises, and what better way to celebrate than with a batch of homemade Valentine’s Day Oreo Stuffed Cookies? Picture this: soft, chewy cookies hugging a festive Oreo center, all baked to golden perfection. I’ve been making these for years, ever since my best friend slipped one into my lunchbox with a note that said, “You’re my favorite cookie in the jar.” (Cue the heart eyes!)
These cookies aren’t just delicious; they’re little edible love letters. The pink and red Oreos peek through the dough, making them almost too pretty to eat, almost. One bite, though, and you’ll be hooked. The melty chocolate chips, the crunch of the Oreo, the way the cookie stays perfectly soft… it’s pure magic. Trust me, these disappear faster than you can say “Be mine.” Whether you’re baking for your sweetheart, Galentine’s pals, or just treating yourself (no judgment here!), these cookies are the ultimate way to spread love, one stuffed cookie at a time.
Why You’ll Love These Valentine’s Day Oreo Stuffed Cookies
Okay, let me count the ways these cookies will steal your heart (and maybe your willpower):
- Festive magic: Those pink-and-red Oreos turn each cookie into a Valentine’s Day masterpiece, no food coloring required!
- Texture heaven: Imagine biting into a soft, chewy cookie only to hit that crisp Oreo center. It’s like a love story for your taste buds.
- Surprise factor: Nobody expects an Oreo hiding inside! Watch faces light up when they discover the secret center.
- Easy to love (and make): Just wrap, bake, and boom, you’re basically Cupid with an oven mitt.
- Shareable joy: Package them in cute boxes or tie with ribbon for instant edible gifts that scream “You’re sweet!”
Seriously, these cookies are the edible equivalent of a bear hug. Once you try them, you’ll want to make them every February, and let’s be real, probably every other month too. If you are looking for other sweet ideas, check out recipes from Family Tastes.
PrintIrresistible Valentine’s Day Oreo Stuffed Cookies Recipe – Try It Now
A sweet and festive treat perfect for Valentine’s Day, combining the classic taste of Oreos with soft, chewy cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 24 Valentine’s Day Oreo cookies
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Take a tablespoon of cookie dough and flatten it slightly. Place an Oreo in the center and wrap the dough around it, sealing completely.
- Place the stuffed cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use room-temperature butter for easier mixing.
- Do not overbake—the cookies will firm up as they cool.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Valentine’s Day Oreo Stuffed Cookies Ingredients
Gather these simple ingredients, you probably have most in your pantry already! The key is quality and prep (trust me, softened butter makes ALL the difference):
- 1 cup unsalted butter, softened (let it sit out for 30 minutes, no microwaving!)
- 3/4 cup granulated sugar (the sweet foundation)
- 3/4 cup packed brown sugar (press it into the measuring cup for that caramel depth)
- 2 large eggs (room temp blends smoother, I just pop them in warm water for 5 minutes)
- 1 teaspoon vanilla extract (splurge on the good stuff, it’s Valentine’s Day!)
- 2 1/4 cups all-purpose flour (fluff it before measuring)
- 1 teaspoon baking soda (freshness matters, check the date!)
- 1/2 teaspoon salt (balances the sweetness perfectly)
- 1 cup semi-sweet chocolate chips (or chunks for extra gooeyness)
- 24 Valentine’s Day Oreo cookies (the star of the show, don’t skimp!)
See? Nothing fancy, just everything you need for cookie magic. Now let’s get mixing!
How to Make Valentine’s Day Oreo Stuffed Cookies
Alright, let’s dive into the fun part, making these irresistible cookies! Don’t worry, it’s easier than you think. Just follow these steps, and you’ll have a tray of love-stuffed goodies in no time.
Step 1: Prep and Mix Dough
First things first: preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. No sticking allowed on Valentine’s Day!
Now, grab that softened butter (remember, no shortcuts, microwaved butter turns into a greasy mess). In a big bowl, cream it with the granulated and brown sugars until it’s light and fluffy. I use my trusty hand mixer, but a wooden spoon and some elbow grease work too. This step is KEY, it creates those tiny air pockets that make the cookies tender.
Next, beat in the eggs one at a time, then splash in that glorious vanilla. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing = tough cookies, and we want these babies soft and dreamy. Fold in the chocolate chips, I sometimes sneak in a few extra because, well, love is generous.
Step 2: Assemble and Bake
Here’s where the magic happens! Take a tablespoon of dough and flatten it slightly in your palm. Nestle a Valentine’s Oreo right in the center, then gently wrap the dough around it, sealing it completely. Think of it as giving the Oreo a cozy cookie hug.
Place the stuffed cookies on your prepared sheet about 2 inches apart, they spread a little as they bake. Pop them in the oven for 10-12 minutes. Watch for golden-brown edges; the centers might look soft, but they’ll firm up as they cool. Pro tip: I always do a test cookie first to nail the timing for my oven.
Let them cool on the sheet for 5 minutes (patience, my friend!), then transfer to a wire rack. Resist eating one immediately, okay, maybe just one. That melty chocolate and crisp Oreo center? Worth every second of waiting.
Tips for Perfect Valentine’s Day Oreo Stuffed Cookies
Listen, I’ve made enough of these cookies to know a few tricks, let me save you from learning the hard way!
- Butter matters: Room temp butter creams like a dream. Too soft? Your cookies will spread. Too firm? Lumpy mess. Press it with a finger, it should dent slightly.
- Don’t overbake! Pull them out when edges are golden but centers look slightly underdone. They’ll set as they cool, staying soft for days.
- Seal tight: No Oreo peeking out! Pinch dough seams well so the cookie bakes evenly around its hidden treasure.
- Size consistency: Use a cookie scoop or tablespoon to keep cookies uniform, that way they bake evenly.
- Chill if needed: If dough gets sticky, pop it in the fridge for 10 minutes. Cold dough holds shape better.
Follow these, and you’ll have cookie perfection, every single time. Pinky promise! For more cookie inspiration, check out our heart-shaped sugar cookies.
Ingredient Substitutions for Valentine’s Day Oreo Stuffed Cookies
No Valentine’s Oreos? No problem! Here’s how to mix things up without losing the love:
- Oreo swap: Use regular Oreos, golden ones, or even mint for a fun twist. (Birthday cake Oreos? Yes, please!)
- Chocolate chips: White chocolate, dark chocolate, or even peanut butter chips work beautifully.
- Butter: In a pinch, margarine works, but real butter tastes richer.
- Flour: For gluten-free, try a 1:1 GF blend, just add an extra tablespoon of butter.
See? Love (and cookies) always finds a way. If you enjoy creative baking, you might also like our red velvet crinkle cookies.
Storing and Serving Valentine’s Day Oreo Stuffed Cookies
These cookies stay soft and chewy for days, if they last that long! Store them in an airtight container at room temperature for up to 3 days (though good luck resisting them). Want to reheat? Just 10 seconds in the microwave brings back that fresh-from-the-oven magic. For extra love, serve them warm with a glass of cold milk or stack them in a heart-shaped box for gifting. Bonus points if you sneak one into someone’s coat pocket, it’s the sweetest surprise!
Valentine’s Day Oreo Stuffed Cookies Nutritional Information
Just so you know, these numbers are estimates, your cookies might vary slightly based on ingredient brands or how generous you are with those chocolate chips! Per cookie (if you make 24): about 220 calories, 15g sugar, and 10g fat. Not health food, but 100% worth every bite for love’s sake!
Valentine’s Day Oreo Stuffed Cookies FAQs
Got questions? I’ve got answers! Here are the things people ask me most about these cookies (usually while stealing another one from the tray):
Can I freeze the dough?
Absolutely! Shape the dough around the Oreos, then freeze the unbaked cookies on a tray. Once solid, toss them in a bag, they’ll keep for 3 months. Bake straight from frozen, adding 1-2 extra minutes. Perfect for when a cookie emergency strikes!
Why do my cookies spread too much?
This usually means your butter was too soft or your dough got warm. Chill the shaped cookies for 15 minutes before baking, cold dough holds its shape better. Also, double-check your baking soda isn’t expired!
Can I use double-stuffed Oreos?
You bet! They’re actually my secret weapon for extra gooey centers. Just be sure to wrap the dough tightly so no cream peeks out, it can burn.
How do I make these extra festive?
Toss in some pink or red sprinkles with the chocolate chips, or drizzle melted white chocolate on top after baking. Heart-shaped sprinkles? Even better!
Can I halve the recipe?
Of course! Just use 1 egg + 1 yolk instead of 2 whole eggs to keep the texture perfect. Though fair warning, you’ll probably wish you’d made the full batch!
Did you make these cookies? I’d LOVE to see your creations! Snap a pic and tag me, nothing makes me happier than seeing your Oreo-stuffed masterpieces. Leave a comment below too, and let me know who you’re sharing them with (or if you’re keeping them all to yourself, no shame!). Happy baking, lovebirds!