Do I really need to say anything more than the title? No. Not really. I’m almost certain that you’re going to want the recipe though. But first, a story. A short story, don’t worry – I don’t want you to get all hangry on me right away. I once had a friend (who also happens to be myself, what a coincidence!) who liked cookies. And Oreos. And one day, she said, what if we put these two seemingly godsent food noms together? So she did. And down from the heavens came the singing of the angels, to bless the Oreo-stuffed cookies in all their glory, and all was well with the world.
Slight exaggeration? It’s possible. The angels won’t faint from joy when you eat these cookies. You might, but that’s your call.
Oreo-stuffed chocolate chip cookies
giant MUFFIN-SIZED cookies. Caution needed to not eat all 12 in one sitting.
- 4 oz. (1 stick) butter
- 1/2 cup sugar
- 1/2 cup (even a little less) packed light brown sugar
- 1 egg (or a mashed banana, if you don’t have one)
- 1/2 tbsp vanilla extract
- 1 3/4 cup flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 5 oz (half a package) chocolate chips
- 12 Oreos (I highly recommend Birthday Cake Oreos. No regrets.)
- Preheat oven to 350 degrees and spray a muffin tin with non-stick spray
- Using two knifes, a butter cutter, or a stand mixer (really, whatever you’ve got, I’ve improvised this in a dorm kitchenette with two spoons even), blend/cut/beat butter and sugars together until nicely combined, ideally slightly light/fluffy/everything nice
- Add eggs and vanilla and beat until well combined
- In a different bowl, mix together the flour, salt, baking soda. Add the dry ingredients to the wet ingredients and mix until just combined
- Add in the chocolate chips and fold over until combined (you might need to use your hands and mix the dough together, scooping up leftover flour “scone-making-style,” until it’s a decent consistency)
- Using a spoon, place a small ball of dough in each muffin tin. Press these dough balls down to form the bottom part of the cookie-muffin. Place an Oreo on top of the dough, and repeat the dough-ball process, squishing down this top layer over the Oreo
- Bake for 10-15 minutes, until cooked through but not burned. The cookie-top should be a nice golden brown color. Remove from heat, turn off your oven, and let cool in the muffin tin until cool enough to be transferred to a wire rack
- Eat the cookie. Watch life become infinitely better. Try to not eat the rest of the cookies. 50% chance of success. So worth it