Cookies & Cream Stuffed Cookie
Crushed sandwich biscuits through the dough, cream filling inside.
Renamed from a biscuit brand name. Bobbie has confirmed the ingredient amounts, the yield (10 to 12 large bakery-style cookies), a conventional oven at 180°C (350°F), an ice-cream-scoop dough ball with about a teaspoon of filling sealed inside, parchment paper on the tray (or a light spray), a visual check on the tops, and cooling on a rack on the counter for 20 to 30 minutes. Storage: airtight container at room temperature, good for about a week. Freezing: freeze in an airtight container, thaw to room temperature, then warm in the oven at 300°F for 5 to 10 minutes. Substitution: a gluten-free 1:1 flour blend works in place of the regular flour. Allergens: depending on the filling these can contain nuts and dairy — please check the ingredients if you are cooking for someone with an allergy. The photo is taken from Bobbie's original stuffed-cookie recipe sheet.
Ingredients
- ½ cup butter
- ½ cup brown sugar
- ¼ cup sugar
- 1 egg
- 1½ cups flour
- 8 chocolate sandwich biscuits, crushed
- ½ cup cream cheese, for the filling
- 2 tbsp powdered sugar, for the filling
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Method
- 1
Line the baking tray with parchment paper. If you don't have parchment paper, lightly spray the pan instead.
- 2
Mix the butter, sugars and egg.
- 3
Add the flour and crushed biscuits.
- 4
Make the filling first: mix the ½ cup cream cheese with the 2 tbsp powdered sugar and the crushed biscuits, then freeze it for 30 to 45 minutes so it firms up. Scoop the dough with an ice-cream scoop, flatten it, put a teaspoon-size ball of the frozen filling in the middle and seal the dough right around it.
- 5
Bake at 180°C (350°F) for 10 to 12 minutes.
- 6
Go by eye as well as the timer — they are ready when the tops look cooked.
- 7
Move them to a cooling rack on the kitchen counter and leave them 20 to 30 minutes.
- 8
Once cool, keep them in an airtight container at room temperature — they are good for about a week, though they never last that long.
- 9
To freeze, place cooled cookies in an airtight container and freeze. To serve, remove from the freezer and let them come to room temperature, then warm them in the oven at 300°F for 5 to 10 minutes.
Get this in a pack
Cookies & Cream Stuffed Cookie is printed in The Family Baking Pack
14 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$12
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Cookie Recipes”. Written up by Bobbie's Kitchen · Updated 26 October 2026