Kirbie's Cravings

Stuffed Chocolate Chip Cookies

photo of a stack of Stuffed Chocolate Chip Cookies on a plate

It’s Girl Scout season. This weekend I saw my local girl scout troops camped outside of the grocery stores. Of course, I couldn’t resist buying a few boxes. I immediately knew what I wanted to do with my box of thin mints.
close-up photo of a plate of Stuffed Chocolate Chip Cookies
The last few weeks, a recipe for chocolate chip cookies stuffed with Oreos has been making its way around the food blogs. The original recipe was created by Picky Palate. An Oreo stuffed inside a chocolate chip cookie sounds both delicious and very unhealthy. Like one of those things that belong on that site “This is Why You Are Fat.”

photo of cookies piled on a plate

Anyhow, I wanted to make a version of this cookie, but with something a little lighter than an Oreo. Since an Oreo is so thick, to cover the cookie in chocolate chip cookie dough really makes it almost three cookies in one (a chocolate chip cookie on top, an oreo, and a chocolate chip cookie on the bottom).  I wanted the chocolate and the crunch of the oreo cookie but without the heft. So I thought of thin mints.
Stuffed Chocolate Chip Cookies
The thin mints are thin enough that these cookies are only slightly large than the normal chocolate chip cookies I make. I was surprised at how these turned out. I really really like them. That extra crunch in the middle with a hint of mint brought these chocolate chip cookies to a whole new level.

I was inspired by Picky Palate‘s idea, but I didn’t follow her recipe. Instead, I used my favorite soft chocolate chip cookie recipe and a box of thin mints.


Stuffed Chocolate Chip Cookies

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Course: Dessert
Cuisine: American
I love Girl Scout cookies all on their own, but stuffed into a chocolate chip cookies takes two favorite cookies and turns them into one decadent treat!


  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup unsalted butter
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 (3.4-oz) package instant vanilla pudding mix
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups semisweet chocolate chips
  • about 14 thin mints


  • Preheat oven to 350°F (175°C). 
  • Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar on high speed until light and fluffy. About 2-3 minutes.
  • Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture until combined. Stir in the semi-sweet chocolate chips.
  • Take a large scoop of dough and wrap it around a thin mint so that the thin mint fits in the middle and is completely covered. Place cookies about 2 inches apart on cookie sheet.
  • Bake for about 12 minutes in the preheated oven. Edges should be golden brown.


Recipe inspired by Picky Palate

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

close-up photo of a pile of cookies on a plate

Get new post updates via email

3 comments on “Stuffed Chocolate Chip Cookies”

  1. So interesting that you use pudding mix in your cookies- does that add a vanilla flavor?

    • It adds a vanilla flavor, but the main reason for the pudding mix is that it keeps the cookies really soft for a very long time. These cookies basically never get hard. And a lot of the soft cookies recipes I come across use a ton of butter to keep them so soft, so the pudding mix is healthier too.

  2. It’s like a hidden treat inside a treat!

Leave a Reply

Your email address will not be published. Required fields are marked *