These cookies are, like, nothing new. I mean, they have been blowing up the blogging world for months, courtesy of the genius blogger at Picky Palate, original creator of the Oreo-Stuffed Chocolate Chip Cookie. Nothing new, everything ridiculous.
I actually found them to be a bit over…something. Overdone? Oversweet? Something. I don’t know. They just didn’t appeal to me like a regular chocolate chip cookie would. Maybe I have moved on. Wait. Say it isn’t so.
No doubt these will inspire a desperate craving in your soul, though, and you will probably love them. After all, this is a classic stuffed with a classic. Double classic.
I brought these into work, and they got snarfed right quick. But possibly the best thing was that my coworker later passed on a sweet link that is essentially a compilation of every stuffed cookie recipe out there. Go crazy! Stuff your cookies with pumpkin puree (if you’re not drowning in it from last week)! Or crackers! I am thinking that I will need to make peppermint bark-stuffed cookies A-SNAP.
And I just made up a bomb new slang word. Boom. Please utilize ‘A-SNAP’ in your everyday conversations. Also, please don’t use the word ‘utilize.’ ‘Use’ will do just fine. I might be turning into a corporate sell-out, words-wise.
“Leveraging” my social media “fusion” “capabilities” daily,
L
Oreo-Stuffed Chocolate Chip Cookies
Adapted slightly from Picky Palate
2 sticks softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag double stuf oreo cookies
Preheat oven to 350 degrees F. Cream butter and sugars until well combined (I did this by hand, but you can use a mixer if you like.) Add in eggs and vanilla and beat until well combined.
In a separate bowl mix the flour, salt and baking soda. Add to the wet ingredients and mix well, then stir in the chocolate chips.
Using a cookie scoop or two spoons, take one scoop of cookie dough and place on top of the Oreo Cookie. Take another scoop of dough and place on bottom of the Oreo. Pinch the edges together until the Oreo is fully encased with dough. It’s no big if the cookie peeks out a little, but try to avoid this.
Place onto a parchment or silpat lined baking sheet and refrigerate for 10 minutes. You can skip this step if you want, but your cookies might come out flatter and have a more Oreo-like protrusion on the top.
Bake cookies 9-13 minutes until the cookies are juststarting to get golden. Let cool for 5 minutes before using a metal spatula to transfer to a cooling rack. Cookies keep well in an airtight container.
piping dreams 
Can I say Yummy and the best of both worlds when it comes to 2 fav cookies – thanks for sharing! Happy Monday:)
These look so good! If only I could actually bake without drying out my cookies! :(