Prep your tools and oven: Preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Cream the butter and sugars: In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes. This step creates air, which helps the cookies stay tender.

Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla. Scrape down the bowl so everything blends smoothly.

Mix dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Add to the wet mixture on low speed until just combined. Don’t overmix.

Fold in the fun: Stir in chocolate chips and holiday sprinkles. The dough should be thick and scoopable.

Portion the dough: Scoop about 2 tablespoons of dough per Oreo side—roughly a golf ball for the top and a golf ball for the bottom. You’ll use about 1/4 cup dough per stuffed cookie.

Stuff the Oreos: Flatten one dough ball into a disc and place an Oreo in the center. Top with the second disc and pinch the edges to seal. Roll gently in your hands to form a smooth dome. Add a pinch of sprinkles on top if you like.

Space them out: Place cookies on prepared sheets with plenty of room—these are big. Aim for 6 per tray.

Bake: Bake 11–14 minutes, until edges are set and lightly golden. The centers should look soft but not raw. They’ll firm up as they cool.

Cool: Let cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack. This helps set the structure around the Oreo.

Optional finish: While warm, press a few extra chocolate chips or sprinkles on top for a bakery-style look.