OREO STUFFED COOKIES
CLASSIC CHOCOLATE CHIP COOKIES STUFFED WITH OREOS.
SKILL LEVEL: BEGINNER | QUANTITY: 12 COOKIES
LISTS
GROCERY LIST:
2 sticks | Unsalted Butter
2 large | Eggs
1 cup & 2 tablespoons | Light Brown Sugar (packed)
¾ cup | Granulated Sugar
2 ¾ cups | All-purpose Flour
1 teaspoon | Kosher Salt
2 tablespoons | Sea Salt Flakes (optional)
Brand recommendation - Maldon Sea Salt Flakes
½ teaspoon | Baking Soda
1 teaspoon | Baking Powder
2 teaspoons | Vanilla Extract
1 ½ cups | Semisweet Chocolate Chunks
Brand recommendation - Scharffen Berger Baking Chunks
1 cup | Bittersweet Chocolate Chunks
Brand recommendation - Scharffen Berger Baking Chunks
12 | Oreos
KITCHENWARE:
2 18x13-inch Baking Sheets
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Medium Mixing Bowl
Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula
Food Scale (recommended but not necessary)
PREP
Helpful tips!
Invest in a food scale! Baking is a science and the accuracy makes this recipe much easier when forming the cookie dough balls.
You can substitute light brown sugar for dark brown sugar.
You can use all semisweet chocolate chunks. I find the addition of bittersweet enhances the richness of the cookies.
When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having denser cookies. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.
Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.
BAKE
COOKIE DOUGH:
2 ¾ cups | All-purpose Flour
½ teaspoon | Baking Soda
1 teaspoon | Baking Powder
1 teaspoon | Kosher Salt
2 sticks | Unsalted Butter (cold)
1 cup & 2 tablespoons | Light Brown Sugar (packed)
¾ cup | Granulated Sugar
2 large | Eggs
2 teaspoons | Vanilla Extract
1 cup | Semisweet Chocolate Chunks
1 cup | Bittersweet Chocolate Chunks
TOPPINGS:
12 | Oreos
½ cup | Semisweet Chocolate Chunks
Remove cold butter from fridge and cube into roughly 1-inch pieces. Set aside.
Sift flour, baking soda and baking powder in a medium bowl. Add salt, mix and set aside.
Using a stand mixer with a paddle attachment or a hand mixer, beat cold, cubed butter and sugars together in large bowl until combined and fluffy, about 4 minutes on medium speed. Add eggs one at a time, beating until well blended after each addition. Add vanilla extract and beat until combined. Add flour mixture and beat on low speed until combined and there is no visible flour. Batter will be thick. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated. Mix in the chocolate chunks by hand using a rubber spatula.
Measure out ¼ cup (or 112 grams) portions of dough and roll into even balls. Divide each portion of dough in half and slightly flatten. Add one Oreo per cookie on top of half of dough and cover and seal the Oreo into the cookie with the other half of dough. Press 3 chocolate chunks into the top of each ball. Once finished, place cookies in fridge for 30 minutes.
Line baking sheets with parchment paper.
Preheat oven to 375° F and space out oven racks for even baking.
Evenly place 6 cookie dough balls per baking sheet.
Bake cookies for 12 minutes. Remove baking sheets and use a spatula to separate and form more round cookies that are spreading too much. Place cookies back in the oven for an additional 10-12 minutes making sure to rotate the sheets and swap the top and bottom racks from the first bake.
Eat hot or cool on wire racks. Store leftovers in wrapped plastic or airtight container at room temperature.
