Oreo Stuffed Chocolate Chip Cookies
Indulge in the perfect treat that combines chewy chocolate chip cookies with creamy Oreos for a delightful dessert experience.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Use room temperature for better mixing.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs Make sure they are at room temperature.
- 2 1/4 cups all-purpose flour Spoon and level for accurate measurement.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips Feel free to use different types.
For the stuffing
- 12 pieces Oreos, whole Consider double-stuffed Oreos for extra creaminess.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add the vanilla extract and the eggs, mixing until fully combined.
- In another bowl, whisk the flour, baking soda, and salt together.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Fold in the chocolate chips until they are evenly distributed throughout the dough.
- Take a large spoonful of cookie dough and flatten it in your palm. Place an Oreo in the center and mold the dough around it, forming a ball.
- Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden brown but the centers remain soft.
- Remove from the oven and let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.
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Notes
Store cookies in an airtight container for up to a week. For longer storage, freeze cookies in a single layer and transfer to a freezer-safe bag for up to three months. Reheat in the microwave for a few seconds if desired.