Cookieception! It’s a cookie inside a cookie! If you love chocolate chip cookies and you love Oreos, you can enjoy both worlds in every single bite!
You are going to love today’s cookies. Oreo cookies and chocolate chip cookies. When two become one. It looks good and tastes even better. I didn’t tell my tasters (who consist of anyone I happen to meet that week – friends, family, my friend’s dog, etc… Just to make sure I’m not the only one who likes what I make) about the oreo inside and it definitely took them by surprise.
“Is that a cookie inside?? Oh wait, is that an oreo cookie?? What?! How cool!”
It’s not just oreo pieces thrown into the batter. It’s a whole oreo cookie coated in a giant chocolate chip cookie. Can you imagine?
I used a basic chocolate chip cookies recipe for this one. No surprise ingredients and the usual creaming method. You should be fine making it. The cookies are soft, making them an amazing match for the crunchy oreo.
To coat the oreo with the cookie dough, place 1.5-tablespoons of dough on top of the oreo. I used 1.5-tablespoons ice-cream scoop but you can use a heaping tablespoon instead. Then do the same for the bottom of the oreo. Press the dough with your hands to seal it, until the oreo is well covered. Roll it with your hands to smooth it.
Bake the cookies for about 9-12 minutes. I like my cookies on the raw side so they are extra soft. If they are baked for too long, they become dry, so watch them. You’ll know when they’re done when the edges start to brown and the top doesn’t look raw anymore.
If you do the math, each cookie consists of 3 tablespoons of cookie dough + a cookie. This is a whole lot of crazy goodness. And I think you’ve had a hard day, so you deserve one.
Go for it.
- 2¼ cups (310 grams or 11 ounces) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks or 225 grams) butter, softened
- ¾ cup (150 grams or 5.3 ounces) brown sugar
- ½ cup (100 grams or 3.5 ounces) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (170 grams or 6 ounces) chocolate chips
- about 15 Oreo cookies
- Preheat oven to 350F/175C degrees. Line pans with parchment paper (if you decide to chill your cookie dough, do this step later, when you are ready to bake the cookies).
- In a large bowl sift together the flour, baking soda and salt. In a stand mixer fitted with the paddle attachment, beat butter and sugars for 3 minutes. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla extract. Add the dry ingredients and beat on low speed just until combined, or mix by hand with a wooden spoon. Don’t overmix – mix just until combined. Fold in chocolate chips.
- At this point I like to chill the dough in the refrigerator for at least 30 minutes or overnight. This will help your cookies stay thick and spread less while baking. But this step is optional.
- Using a 1.5-tablespoon (size) ice-cream scoop (or use a heaping tablespoon instead), take one scoop of cookie dough and place on top of an oreo cookie. Take another scoop of dough and place on bottom of the oreo. Press the edges of both sides until sealed together and cover the oreo cookie. Place cookies on prepared baking sheet and bake cookies for about 9-12 minutes, just until they begin to brown at the edges. Leave to cool for 10 minutes and then, transfer to a wire rack to cool completely.
-Cookies can be frozen for up to a month.