My pants are tight.
Snug as a bug in a rug, people.
And do my friends bring me carrot sticks or offer to run with me? Oh no. Instead, they call my attention to cookie recipes involving Oreos stuffed inside two chocolate chip cookies.
I’m not one to place blame or name drop *cough* Rachel *cough*, since many of my friends do this. But y’all are killing me. You know I’m weak when it comes to sugary confections.
My advice to you – make these. But make them right before you’re meeting a friend, or sibling, or an entire preschool class. So you can pawn them off on other victims recipients. If not, make them now, while it’s still March and not bathing suit season. Because once that happens, I cannot be held responsible.
Oreo Stuffed Chocolate Chip Cookies
Makes 24 gigantic cookies
Prep: 25 minutes
Cook: 13 minutes
Ingredients
• 1 cup (2 sticks) softened butter
• 3/4 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 1 package Double Stuff Oreo cookies
Directions
Preheat oven to 350 degrees.
In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
With a cookie scoop, form balls with the dough.
Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.
Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Print this recipe (from Amandeleine, originally from Picky Palate)
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We made your cookies and we are calling them Hidden Treasure Cookies! They turned out perfectly and are being devoured as we speak <3
I made these for Valentines day. Amazing! And yes, use a muffin pan to hold it shape. Or you could always cut off the extra cookie left around the Oreo. :)
These are AMAZING! So glad I found your site! I love it!
Made these for the Super Bowl and they got rave reviews! My only question is if you have any suggestions to prevent them looking like UFOs (for lack of a better description!). The dough ended up flatting out around the sides of the Oreo, so while it was still completely covered with dough, they ended up looking like regular flat chocolate chip cookies with a big lump in the middle (the Oreo), as opposed to keeping the shape of the Oreo. They still tasted delicious, this is just an esthetic-type question for next time :)
Hi there Kay – I’ve made these a few times now and haven’t had any issues, but I recall a few other people writing in saying theirs flattened. I remember one comment from a gal who said she placed them in muffin tins to retain their round shape. You could try that maybe? Other than that, and I know it’s somewhat of any arduous task, you could sift through all the comments…there might be some other suggestions in there.
I haven’t tried these yet… but I might try putting them in a muffin top pan. Kind of a compromise between the muffin tin and the cookie tray options. The lip might be big enough to help hold up the edges. :)
Try putting the dough in the fridge for about 30 minutes (or freezer if you’re pressed for time) before you put them together with the oreo. Cold cookie dough before baking makes for taller, prettier cookies :)
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