… this happens. Oreo stuffed chocolate chip cookies.
And it’s freaking delicious. (Don’t let my messed up iPhone picture tell you otherwise.) If my friends and coworkers want anyone to blame (or thank) for bringing this hybrid of goodness into their lives it’s my friend Marissa who shared this recipe from Very Culinary. (Who borrowed the recipe from Picky Palate and so I’ll give the original creator her due.)
What’s in it:
- 1 cup (2 sticks) softened butter
- 3/4 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- 1 package Double Stuff Oreo cookies
What you do:
- Preheat oven to 350 degrees.
- In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
- In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
- With a spoon, use about a tablespoon to form small round balls of dough.
- Place one ball on top of an Oreo cookie, and another ball on the bottom. Press top and bottom to flatten, then seal the edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.
- Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
If you’re short on time I don’t see any reason why you can’t make the above recipe using a pre-made cookie dough (like Pillsbury). Yes, homemade tastes better but if you have little ones running about or are making treats for birthdays/school functions go right ahead and cheat. You’ll get no judgment here.