I used Double Stuf Oreos and less chocolate chips than the recipe calls for, and could have actually used even less than that. The chocolate chips got in the way a bit when trying to form the dough around the Oreo. Next time I might try using mini chocolate chips. I think that would work better. Putting the dough in the refrigerator for a few minutes might also help. My kitchen was a bit warm and made the dough a little more difficult to work with. I got 14 cookies out of the recipe, but if I make those two changes I'm sure I could get more next time.
They don't look quite as good as hers, but they were delicious, especially a few minutes out of the oven when the Oreo centers were warm. They look a little ridiculous and intimidating because of how big they are, but split one with someone and you won't be sorry!
Oreo Stuffed Chocolate Chip Cookies
2 sticks butter, softened
¾ cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
10-ounce bag chocolate chips
1 bag Oreo Cookies (Double Stuf)
Preheat oven to 350°. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined (using less chocolate chips will help you shape the dough around the Oreos).
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 cookies are baked to your liking.
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| Don't be fooled, there's a Double Stuf Oreo inside! |
Let cool for 5 minutes before transferring to cooling rack.
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| Photos by JoJo |
Makes about 2 dozen very large cookies.
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