Oreo Stuffed Chocolate Chip Cookies
User Reviews
5.0
9 reviews
Excellent
Oreo Stuffed Chocolate Chip Cookies
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These Oreo stuffed chocolate chip cookies are soft and gooey on the outside with the best surprise, a chocolate Oreo cookie center. These cookies never last long at a party!
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Ingredients
- 1 cup butter unsalted, softened
- 1 ¼ cup brown sugar
- ¼ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups flour all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup chocolate chips semi-sweet, divided
- 16 pieces chocolate sandwich cookies I used double stuffed Oreos
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Instructions
- Line two cookie sheets with parchment paper. In a large bowl with an electric mixer, cream together butter, brown sugar and white sugar until light and creamy, about 3 minutes.
- Add the eggs and vanilla to the butter mixture and mix until well combined.
- In a separate bowl, add flour, cornstarch, baking powder and salt and mix.
- Add the flour mixture to the wet ingredients and mix until a dough forms. Add 1 cup of chocolate chips and mix it into the dough.
- Using a two tablespoon medium cookie scoop, form the dough into two tablespoon balls. You should have 32 equal portioned cookie dough balls when you are finished scooping, and you will need two dough scoops for each cookie.
- Flatten a dough ball with your hands a little and place an oreo cookie on top in the middle of the dough horizontally. Place a second dough ball on top of the Oreo cookie. Pinch the cookie dough closed around the edge of the Oreo. Repeat until you have 16 cookie dough balls stuffed.
- Place the dough balls all on one cookie sheet about an inch apart. Add the remaining chocolate chips to the tops of the cookie dough balls. Place the pan of cookie dough into the freezer for at least 10 minutes, but no longer than 30 minutes.
- Preheat oven to 350 degrees farenheight. Place cookies on a parchment-lined baking sheet six at a time, with at least two inches of space between each cookie.
- Bake cookies for 16 minutes. The bottoms will be golden brown, but it's ok if the tops of the cookie seem a little underbaked. Leave cookies on the hot baking sheet for at least 15 minutes, then transfer to a wire rack to finish cooling. Repeat baking additional trays of cookies, then enjoy!
Notes
- Baking one tray of cookies at a time in the center of the oven will help ensure these cookies all bake evenly. This is extra important for these cookies because they are thick cookies.
- Don't skip placing the dough in the freezer! This helps to ensure the cookies bake at the right speed with the chocolate Oreo in the middle. Without freezing, the cookie dough will spread too fast.
- Using a cookie scoop is the easiest way to make sure the dough is even. If you don't have a medium cookie scoop, you can measure the dough with a tablespoon or 1/4 cup measure to ensure the dough is more even.
- Try not to overmix the dough. Too much mixing when you add the dry ingredients to the wet ingredients can cause a drier cookie.
Nutrition Information
Show Details
Calories
402kcal
(20%)
Carbohydrates
56g
(19%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
54mg
(18%)
Sodium
251mg
(10%)
Potassium
129mg
(4%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
389IU
(8%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16Cookies
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 54mg | 18% |
| Sodium | 251mg | 10% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 389IU | 8% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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