Why expectant?! Because these chocolate chip cookies have an Oreo cookie hidden in their tummy! And they are oh so good!!!
I mean if you’ve ever been torn between a chocolate chip cookie or an Oreo, you no longer need to choose! This is the solution for you. The idea of stuffed cookies first came to me through a blog called Annie’s Eats. She had Nutella stuffed chocolate chip cookies are her blog and I never went back! they were so good. There are a lot of great bakers who make creative stuffed cookies, Duchess Cookies instagram account (check it out if you haven’t seen it yet!) for example is amazing. Their cookies are filled with all kinds of goodness. So thus began the adventure of stuffing cookies with all kinds of goodness.
To make these tasty treats begin with my favorite chocolate chip cookie recipe. It is the best!
Begin by putting your Oreos in the freezer! I found that they are much easier to work with if they are firm when you are trying to cover them with the dough!
Next measure your dry ingredients: flour, salt, and baking soda, into the bowl of your electric stand mixer. Stir with a fork or whisk. Cut your cold butter into small cubes. Add the butter to the flour mixture. Beat with your electric mixer just until combined.
Next mix your eggs, sugars and vanilla into a small bowl. Beat well with whisk until well blended. Add the egg and sugar mixture to your flour mixture in your electric stand mixer.
Beat on low just until blended. Make sure you scrape the sides on the bowl as needed! Stir in your chocolate chips. I used mini because it is easier to fold the dough around the Oreo with mini chips. Once your dough is blended, refrigerate it for 1 hour or overnight.
Once the dough is chilled and your Oreos are frozen, sit down at the table with a cookie sheet covered in parchment paper or a silicone mat and begin working!
Scoop out a large ball of cookie dough- about the size that a small ice cream scoop would create (don’t worry too much about the size, you can add and remove dough from around your Oreo that first couple of times, until you get a feel for how much dough you need to cover your cookie). Flatten the dough in the middle to make a long flat rectangle in your hand.
Place the Oreo in the middle of the dough and gently fold the dough around the Oreo until it is completely covered with cookie dough (no corners peeking through!). You want the cookie to be covered, but you do not want the dough around it to be more than a 1/4 of an inch thick on any given side. Set it on your silpat mat and continue covering all of your cookies. If your dough is not chilled this task is very challenging!! The dough will stick to your hands and not to the Oreo and be generally frustrating. So make sure you chill your dough ahead of time. I found that room temperature Oreos broke in half much easier than frozen ones as well! So chill, chill, chill. It makes the whole process so much easier.
Bake at 350°F for 7-10 minutes depending on your oven. Keep an eye on them with the first batch. You do not want to over cook them. They should be golden brown. As a rule, it is always better to allow them to finish cooking on your cookie sheet as they cool then over bake them!
Enjoy! These are all kinds of yum and fun to make. Your older kiddos will love hiding the Oreos in the cookie dough. Have a great weekend and happy baking!