Chocolate Brickle OREO Sensations (redo)

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I find that I’m not eating sweets all that much anymore.  In an effort to keep healthy, feel energetic instead of sluggish, and to stay trim and fit, eating sugar doesn’t exactly fit into that mold. 

It was challenging at first since I was raised to be a chocoholic, where my mom (I love her to pieces) would have our freezer stocked with candy bars and the counter with fresh pastries and stollens.

However, it seems like it’s been a while since I posted a sugary treat so I thought I’d redo one of my families favorite cookies by inserting mini Oreo’s into the center for a fun surprise!

If you’ve been following my blog for a while then you might recall my Chocolate Brickle Sensations.  They have almost all of my families favorite ingredients – except one, Oreo’s!  So to kick these tasty little cookies up a notch, while offering a surprise inside, I decided to add mini Oreo’s smack into the center.

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The key to keeping these cookies round and in a mound once cooked is to refrigerate the batter at least one hour before assembling them.

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If it doesn’t matter to you, then go ahead and prepare immediately after mixing.

What I love best about these cookies, besides their flavor of course, is the fact that you literally dump all the ingredients into your mixing bowl (except the Oreo’s), blend, then shape into balls.

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If you loved my Chocolate Brickle Sensations then you’re going to go bananas over these, and if you missed trying these before then you’re in for a treat!

I have to say, if I feel the urge to indulge in sweets, my Chocolate Brickle Oreo Sensations are just the cure.

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Chocolate Brickle OREO Sensations


1 cup (2 sticks) butter, melted
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon pure vanilla
1 (4-serving-size) package instant French vanilla pudding mix
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups unbleached all-purpose flour
1 (12-ounce) package mini chocolate chips
10-ounce package brickle (English toffee) bits
1 bag mini Oreo cookies


  1. Preheat oven to 350F degrees.  Line cookie sheets with parchment paper.
  2. In a large bowl, combine all ingredients together, except mini Oreo's.  Stir by hand until well combined. Refrigerate dough for one hour if you'd like them to maintain a mound shape once cooked.
  3. Using a cookie scoop or tablespoon, scoop cookie dough, then with your thumb make an indention in the center of the dough. Place a mini Oreo in the indention and bring the sides around the Oreo to encase it in the middle of the dough.  Shape into a ball, and place onto parchment lined cookie sheets about 2-inches apart.
  4. Bake 8 to 10 minutes, or until golden brown.


For an extra special treat, turn these into an ice cream sandwich by:

  1. taking 2 cookies
  2. add a soft scoop of Cookies & Cream ice cream between the cookies.
  3. Wrap in foil and freeze until ready to serve.  Roll in mini chocolate chips if desired prior to freezing.

If you like this recipe, savor these:

Trail Mix Cookies

Chocolate Chocolate Chip Espresso Cookies

Chocolate Chubbies

Gooey Butter Cookies with Coconut & Dark Chocolate Chips

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  1. Who could resist sweets with these around? Fantastic looking goodie — very creative and a fun recipe. Thanks!

  2. They look insanely rich and tempting. The oreo filling is such a fun idea.

  3. I just re-made my stuffed Oreo cookies, too. But I think yours are even better with the addition of toffee!! Brava!

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