Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon Diamond Crystal kosher salt
- 3/4 cup unsalted butter, melted
- 3/4 cup dark brown sugar, packed
- 1/4 cup organic cane sugar
- 1 large egg, room temperature
- 1/2 tablespoon vanilla bean paste
- 3/4 cup semi-sweet regular chocolate chips
- 3/4 cup semi-sweet mini chocolate chips
- 12-14 original Oreo cookies
Make the Cookie Dough
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, cinnamon, and kosher salt.
In a separate large bowl, vigorously whisk the melted butter with the dark brown sugar and cane sugar until it’s all completely combined.
Whisk in the egg and vanilla bean paste until the mixture is smooth.
Add the dry ingredients to the wet ingredients and fold with a spatula until you have just a few streaks of flour remaining. Add both types of chocolate chips and fold until they’re mixed in and the flour has disappeared.
Chill and Shape the Cookies
Cover the bowl tightly and let the cookie dough chill in the fridge for at least three hours.
Once the dough is done chilling, get your oven preheating to 350F and line a baking sheet with parchment paper.
For each cookie, you’ll need two balls of dough. Scoop one ball that’s about 1 1/2 tablespoons and a second, slightly larger one that’s about 2 tablespoons.
Flatten both balls of dough between your palms into little discs. Place an Oreo on top of the smaller disc of dough.
Put the larger piece of dough on top of the Oreo and pinch the edges of the top and bottom pieces of dough together until the Oreo is completely sealed inside. Repeat with the rest of the dough.
Bake the Cookies
Place the stuffed cookies on your prepared baking sheet, leaving about 3 inches of space between them.
Bake for 10-12 minutes. The edges should be set and golden.
Let the cookies cool on the pan for about 5 minutes before you move them to a wire rack to cool the rest of the way.
Oreo Stuffed Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon Diamond Crystal kosher salt
- 3/4 cup unsalted butter melted
- 3/4 cup dark brown sugar packed
- 1/4 cup organic cane sugar
- 1 large egg room temperature
- 1/2 tablespoon vanilla bean paste
- 3/4 cup semi-sweet regular chocolate chips
- 3/4 cup semi-sweet mini chocolate chips
- 12-14 original Oreo cookies
Instructions
- Whisk flour, cornstarch, baking soda, cinnamon, and salt in medium bowl.
- Whisk melted butter with both sugars until combined in large bowl.
- Add egg and vanilla, whisk until smooth.
- Fold dry ingredients into wet ingredients until nearly combined, then mix in both types of chocolate chips.
- Cover and chill dough for 3 hours.
- Preheat oven to 350F and line baking sheet with parchment.
- Form two dough balls per cookie: 1.5 tablespoons and 2 tablespoons.
- Flatten both balls into discs, place Oreo on smaller disc.
- Top with larger disc and seal edges completely around Oreo.
- Place cookies 3 inches apart on baking sheet.
- Bake 10-12 minutes until edges are golden.
- Cool on pan 5 minutes, then transfer to wire rack.
Notes
