Go Back

Cookies & Cream NYC Stuffed Cookies

Soft, thick NYC-style cookies packed with Oreo chunks and stuffed with a creamy cookies & cream center.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 1 hour 20 minutes
Course cookie, Dessert
Servings 8 Large Cookies
Calories 420 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Hand mixer (optional for filling)
  • Cookie scoop or kitchen scale
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons
  • Cooling rack

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • ¾ cup cake flour
  • 1 tablespoon cornstarch
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • ½ cup unsalted butter melted and cooled
  • ½ cup brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • ¾ cup crushed Oreos
  • ½ cup white chocolate chips

Instructions
 

  • In a medium bowl whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt.
  • In a separate large bowl whisk melted butter, brown sugar, and granulated sugar until smooth and glossy.
  • Add egg, egg yolk, and vanilla extract. Mix until combined.
  • Add dry ingredients into the wet ingredients and mix until just combined. Do not overmix.
  • Fold in crushed Oreos and white chocolate chips.
  • Scoop large dough balls (about 5–6 oz each).
  • Flatten dough in your hand.
  • Place a whole Oreo cookie in the center of the dough.
  • Wrap dough around filling and seal completely.
  • Roll into tall dough balls rather than flattening.
  • Place assembled cookie dough balls in the refrigerator for 45–60 minutes. This helps create thick NYC-style cookies.
  • Preheat oven to 375°F.
  • Line baking sheet with parchment paper.
  • Bake cookies for 12–14 minutes.
  • Edges should be set and centers slightly underbaked.
  • Let cookies cool on the baking sheet for 10 minutes before moving.

Notes

Tips for Perfect NYC Cookies
Use both cake flour and all-purpose flour for a soft thick texture.
Cornstarch keeps cookies tender and bakery-style.
Freeze the filling so it does not leak while baking.
Roll cookies taller instead of wider for NYC thickness.
Slightly underbake for gooey centers.
Add extra Oreo pieces on top before baking for bakery-style appearance.
---
Storage
Room Temperature:
Store in an airtight container for up to 3 days.
Refrigerator:
Store up to 5 days.
Microwave 10–15 seconds before serving.
Freezer (Baked Cookies):
Freeze up to 2 months.
Freezer (Unbaked Dough):
Bake directly from frozen and add 2 extra minutes to bake time.