Oreo Stuffed Chocolate Chip Cookies
This is a straightforward chocolate chip cookie recipe that gets a dense, chewy texture from using melted butter. That chewy base is the perfect thing to wrap around a whole Oreo, giving you a cookie-within-a-cookie situation. The dough comes together quickly without a mixer, but the chill time is important to keep these large cookies from spreading too much.
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
Makes 12-14 cookies. Keep dough chilled between batches.
Like this recipe? Rate & comment below!