Oreo Stuffed Chocolate Chip Cookies

Ingredients

• 1 cup unsalted butter (Softened to room temperature)
• 0.5 cup sugar
• 1 cup brown sugar (Tightly packed)
• 2 large eggs (Room temperature)
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1 tsp baking powder
• 0.5 tsp salt
• 1.5 cups semisweet chocolate chips (Divided; fold 1 cup into the dough and reserve ½ cup for topping)
• 20 Oreo cookies (Divided; 5 cookies are crushed into the dough and the remaining cookies are used whole for stuffing)

Steps

1. 1

   In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the softened butter and both sugars until light and fluffy. Scrape down the sides of the bowl.

2. 2

   Add the eggs and vanilla extract. Beat until well combined.

3. 3

   In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.

4. 4

   Gradually add the dry ingredients to the wet mixture, stirring until well combined.

5. 5

   Fold 1 cup of the chocolate chips into the dough. Reserve the remaining ½ cup for topping the baked cookies.

6. 6

   Place 5 Oreo cookies in a small plastic bag. Use a rolling pin or mallet to break them into small pieces, then fold the cookie pieces into the dough with a spatula.

7. 7

   Cover the dough and chill it in the refrigerator for 15–30 minutes.

8. 8

   Scoop 1½ tablespoons of dough, flatten it between your palms, and place it on top of one whole Oreo cookie. Wrap another 1½ tablespoons of dough around the bottom of the Oreo, then mold the dough around the cookie until it is completely covered, adding more dough if needed. Repeat with the remaining whole Oreo cookies.

9. 9

   Place the covered dough balls on a wax-paper-lined plate and freeze for 20–30 minutes. Meanwhile, preheat the oven to 375°F (190°C).

10. 10

    Once the dough has chilled and the oven is preheated, transfer the dough balls to a parchment-paper-lined cookie sheet, spacing them at least 2 inches apart.

11. 11

    Bake at 375°F (190°C) for 11 minutes.

12. 12

    Within 2 minutes of removing the cookies from the oven, gently nestle the reserved chocolate chips onto the top of each cookie.

13. 13

    Allow the cookies to cool before enjoying.

Notes

The author notes that the dough can be chilled longer or prepared ahead and frozen. For storage longer than 30 minutes in the freezer, wrap the shaped cookies in plastic wrap and store them in a resealable bag or airtight container. Keep the Oreo oriented flat while molding the dough around it so the finished cookie does not develop a vertical lump.

Nutrition per serving

• dessert
• cookies
• baked
• American
• chocolate
• Oreo
• make-ahead
• freezer-friendly