Oreo Stuffed Chocolate Chip Cookies

I spend A LOT of time on the web just staring at pictures of food. It’s so fascinating how people can come up with such creative and unique recipes. It’s also surprising to see how many people have made the same recipe and shared photos of it online. This was one of those recipes. My friend actually introduced me to these cookies- I went over and he microwaved the cookie, and I tried it and fell in love. They were huge! I mean- the biggest, fattest most tempting cookies I have ever laid my eyes on. And I am so grateful to him for sharing these cookies with me.

I’ve started swimming in school. I love getting in the water and kicking- even if I’m the slowest. I mean, I’m okay- I’m not that slow. But everyone on the swim team is so good! I actually want to do a triathlon in the fall, so I’m training with the swim team to do that. After the first practice, my arms felt like noodles, and I came home and found half of an Oreo choc chip cookie sitting in a box. Boy, was I glad. Exactly what I needed. The texture of the cookie it’s self is so soft, and biting into the Oreo is such a pleasant surprise.

Contradictory to what you may think, the Oreo becomes soft once it’s been baked, so eating the cookie is not at all tedious. I feel like many people have attempted to recreate Picky Palate’s original recipe by using another cookie dough recipe- but the texture of her cookie dough is so perfect, the cookie is so fat and big. If you were to use the Nestle Toll House recipe, the cookie dough would just spread out and it would be less fluffy. I love the way they look before they go into the oven: The size of tennis balls (maybe not thaat big. But you get the idea). Nom nom nom.

I like to use milk chocolate because the Oreo gives off a dark, chocolatey flavor- the milk choc bits balance that out. I actually made 1/2 of the original recipe in the video because I wasn’t going to take this batch for a large group of people, so below is the full recipe.

Ingredients (makes between 18-22 cookies):
1 cup (around 200g) softened, unsalted butter
3/4 cup light brown sugar
1 cup granulated sugar
2 eggs
1 tbsp vanilla extract
3 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
2 cups (around 10 oz, 280 g) chocolate chips or chunks
between 18-22 Oreos
Method:
Preheat the oven to 350 F or 180 C and line a cookie sheet with parchment paper.
1. In a bowl, cream together the butter and sugars until well-blended.
2. Add in the eggs and vanilla and whisk away.
3. Whisk in the flour mixture in 3 batches- this makes it easier to get it all mixed in.
4. Fold in the choc chips or choc chunks.
5. Place a tbsp of cookie dough on either side of the Oreo and form a ball.
6. Don’t flatten it out! Place 6 on the cookie sheet at a time to that they don’t stick, and bake for 9-13 minutes.
Feel free to 1/2 the recipe like I did in the video.
Adapted from Picky Palate