Friday, June 17, 2011

The Ultimate Milk Dippin' Cookie: Oreo Stuffed Chocolate Chip Cookies

There is nothing I like more than having chocolate chip cookies or Oreos with a glass of cold milk. So what could be better than combining them into one giant dunk-tastic cookie? 

For ryan's last cookie of the month recipe- I made something that he actually found on another blog. Chocolate chip cookies with an ENTIRE Oreo baked in the middle. 

I was definitely a doubter- how would the cookie stay together, would the Oreo be any good after the cookies had cooled, or was this actually going to work? 

I first tried using my own cookie dough recipe but it was just off. So I decided to take the chance and follow the instructions (for the most part).  They turned out great. The best part is the Oreo doesn't re-harden and really becomes incorporated into the chocolate chip cookie. 

Although I no longer have to make ryan a cookie of the month, I'm now baking cookies once a week as a prize for swim instructor of the week! 

I used original Oreos- but I highly recommend trying Double-Stuffed Oreos. 

Oreo Stuffed Chocolate Chip Cookies


• 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 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups semi-sweet chocolate chips
• 1 package Double Stuff Oreo cookies
  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined.  Beat in eggs and vanilla.
  3. In medium bowl mix the flour, salt, and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.
  4. 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.
  5. 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.

Bon App├ętit!