Alright, confession time. My first impression of these cookies was not a super positive one. I mean, don’t get me wrong…I love a good chocolate chip cookie. And Oreos easily top the list among my favorite “store bought” cookies. The idea of combining them just threw me. When I first saw this Oreo creation on Picky Palate I thought they looked a little gross (sorry Jenny). Just a bit too sweet for my taste, which sounds so very wrong by the way. I was a little curious though. Then I saw them again on Sing for your Supper. Boy, these were really getting around. I just couldn’t be left out. I caved to the peer pressure, and let me tell you that I am so glad I did. Oh boy…this one’s a doozy, but in a decidedly good way.
I am really not even sure how to describe these. They are very sweet, but delightfully so. I loved them warm from the oven all gooey and melty. Sooo good. Jenny recommends using Double Stuff Oreos and I wholeheartedly concur with that advice. If your looking for a fun and decadent treat these would definitely fit the bill! So, I stand corrected, these are amazing. Oh, and I’m already dreaming up other variations (just a warning)!
Oreo Stuffed Chocolate Chip Cookies
recipe from the fantabulous Jenny of Picky Palate
2 sticks (1 cup) softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies
Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
NOTE: Some bakers have had some trouble with their dough spreading too much during baking. If that becomes a problem, throw the dough balls into the fridge for a quick chill before baking. That should solve the dilemma beautifully:-)
Makes about 2 dozen VERY LARGE cookies.