Oreo Cookie Butter Lava Cookies

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Soft and thick cookies that have a gooey cookie butter filling and are loaded with Oreo cookie pieces and mini chocolate chips. They’re full of flavor and so easy to make!

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One of my favorite movies taught us a great dessert combination — can you guess the movie and combo?

If you guessed The Parent Trap and pairing Oreos with peanut butter, then you are correct.

Over the years, I’ve shown a lot of peanut butter and Oreo cookie combinations on my social channels and blog (spoiler alert: I plan to make a peanut butter stuffed Oreo cookie in the near future) because it’s a classic. I then started thinking about what else pairs well with Oreos — it’s such a versatile cookie that’s delicious, but not too overpowering when incorporated with other flavors. So, then the Caramel Oreo Cookies and Nutella Stuffed Cookies and Cream Cookies (both coming to the blog soon!) were born. Then, I thought, “wait, what about cookie butter?!” And of course, now we have the dreamiest Oreo Cookie Butter Lava Cookies.

And, yes, lava is definitely the right term to describe these. That delicious, gooey puddle of cookie butter in the middle of each cookie is the star of the show. The Oreos and mini semisweet chocolate chips both complement that spiced flavor so well. These cookies are soft, chewy, and full of flavor. What more could you want?

Read on for the full recipe for these gooey Oreo Cookie Butter Lava Cookies.

One thing you should know about all of my stuffed cookie (aka “lava cookies”) recipes — they are SO easy to make!

For this recipe, I really wanted that delicious cookie butter flavor to stand out. Cookie butter is loaded with spices that gives it that caramel, gingerbread, cookie flavor. Since it has such a deep flavor, I opted to use unsalted melted butter (no brown butter required!).

I always melt my butter on the stove. Only because 9 times out of 10, my butter will explode in the microwave and I’m tired of cleaning it up in the middle of baking. After melting the butter, I transfer it to a glass bowl or measuring cup and let it cool for 10 minutes. This is crucial. You do not want to use hot melted butter to make the dough — your cookies will bake up flat and I don’t want that for you.

The cookie butter part is straightforward. All you’re going to do is scoop out dollops of cookie butter and place them on a plate or baking sheet lined with wax paper. Place the dollops in the freezer for about an hour. While you could add the cookie butter at room temperature, I find that freezing the dollops makes the cookie assembly process so much easier. I like to make my dollops about ½ tbsp to ¾ tbsp in size as that’s the perfect cookie to cookie butter ratio for me. Of course, you can make your dollops larger or smaller, depending on the size of the cookies you’re making. Just make sure that there is enough cookie dough to fully cover the dollop.

Once the dough and dollops have both chilled, you’ll assemble the cookie dough balls. Flatten the dough balls with your palm, place a cookie dollop inside, and wrap the cookie dough around it. Bake them for 11-13 minutes and that’s it — I told you it was easy.

Ingredients you’ll need

• Creamy cookie butter
• Unsalted butter 
• All-purpose flour 
• Baking soda
• Salt
• Brown sugar
• Granulated sugar
• Vanilla extract 
• Eggs 
• Mini semisweet chocolate chips
• Oreos

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls 
• Measuring cups
• Spatula
• Whisk
• Cookie scoop
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these next-level Oreo Cookie Butter Lava Cookies

Scoop out 12 dollops of cookie butter – each dollop should be ½ tbsp to ¾ tbsp. Place on a baking sheet or plate lined with wax paper and place in the freezer.

Melt 1 cup butter on the stove or in the microwave. Set aside to cool for 10 minutes.

While the butter is cooling, combine 3 cups flour, 2 tsp baking soda, and 1 tsp salt in a bowl and whisk together. Set aside.

In a large bowl, add 1 cup brown sugar, ½ cup granulated sugar, and the melted butter. Whisk together until it is smooth and combined.

Add 2 eggs and 2 tsp vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula until a few flour streaks remain. Fold in 1 cup chopped Oreos and ⅔ cup mini chocolate chips. Do not overmix.

Chill the dough in the refrigerator for 60 minutes.

Preheat the oven to 350 degrees Fahrenheit.

Scoop 12 dough balls. Flatten the dough ball with the palm of your hand, place a frozen dollop of cookie butter in the middle, and then wrap the cookie dough around the cookie butter until it’s fully covered. Place the cookie dough balls on a baking sheet lined with parchment paper. Bake for 11-13 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as they come out of the oven, shape the cookies with a spoon, bowl, or circular cookie cutter, if needed. Top with extra Oreo cookies and mini chocolate chips, if desired.

Let the cookies cool completely. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Tips for success

• When measuring dry ingredients, it’s always recommended to use a kitchen scale or the spoon and level method. While it is more accurate to measure by weight (grams), I bake using volume measurements (cups). This recipe can easily be converted using an online conversion calculator like this one from Inch Calculator. For the spoon and level method, before scooping out dry ingredients, use a spoon and run through them, fluffing them up and removing any clumps. Then, spoon the ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess. 
• In order to ensure your cookies have a soft and chewy texture, be careful to not overmix your cookie dough. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings. 
• To prevent having flat cookies, it is key that you let your melted butter cool, your eggs are at room temperature, and that you let the dough chill for about 1 hour. Chilling the dough helps enhance the flavors and will result in taller, thicker cookies. If you forgo chilling the dough, these cookies will bake up flat.
• Be careful to not overbake your cookies. These cookies are done when the edges are set and a light golden color. The tops will still look wet and not fully set — and that’s what we want them to look like! The cookies will continue to bake on the baking sheet even after you remove them from the oven. If overbaked, you will lose some of the soft texture we’re going for.

FAQs

Can I freeze these cookies?

Absolutely! Store the baked cookies in a freezer-safe storage bag or container for up to 3 months. When you’re ready to eat the cookies, set them out for about 20-30 minutes and let them come to room temperature before eating. I also recommend heating them up in the microwave for a few seconds to make that cookie butter filling super gooey and melty.

Can I make this dough in advance?

Yes! This dough can be made up to 3 days in advance. However, I recommend scooping and stuffing the cookie dough balls prior to storing in the refrigerator. If you choose to scoop and stuff the cookie dough balls later, you will need to set the cookie dough out to soften for about 30 minutes to 1 hour prior to baking. Since we’re stuffing these cookies, the dough needs to be soft enough to spread and place the cookie butter dollop inside. 

Is it required for the dough to chill?

If you want your cookies to be tall and thick — YES! Since you’re using melted butter for this recipe, you need to give the dough time to chill. Otherwise, the cookies will still be delicious, but flat.

Can I make these cookies smaller or larger?

Yes, but please keep a few things in mind! 1) You will need to make the cookie butter dollop smaller or larger. Make sure that you have enough cookie dough to fully cover the cookie butter dollop. 2) Adjust the bake time accordingly. I’ve used this recipe to make 12 XL cookies (bake time: 11-13 minutes) and 14 large cookies (bake time: 9-11 minutes). These are intended to be a larger cookie (not minis).

How to store

Store the cookies at room temperature in an airtight container for up to 5 days or freeze for up to 3 months. If freezing, set the cookies on the counter and let them come to room temperature before eating. Pro tip: heat them up in the microwave for a few seconds to get that cookie butter nice and gooey.

Oreo Cookie Butter Lava Cookies — they live up to their name. They’re gooey, loaded with Oreos, and that cookie butter is truly the center of attention. Add these to your baking list ASAP and thank me later.

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock