Introduction
Imagine the classic, chewy chocolate chip cookie taken to the next level with a delicious secret at its heart: a whole, crunchy Oreo. This recipe gives you two beloved treats in one incredible bite, creating a cookie that’s impossible to resist.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 large cookies
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg (at room temperature)
- 1 large egg yolk (at room temperature)
- ½ teaspoon pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 2 cups semi-sweet chocolate chips
- 12 whole regular Oreo cookies (any style or flavor, one 4.8 ounce (135 g) package)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Beat in the whole egg, egg yolk, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until fully combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Using a spatula, fold in the semi-sweet chocolate chips until evenly distributed.
- Take about 3 tablespoons of cookie dough and flatten it in your palm. Place one whole Oreo cookie in the center.
- Take another 2-3 tablespoons of dough, flatten it, and place it on top of the Oreo. Seal the edges completely, encasing the Oreo cookie in a ball of dough.
- Place the stuffed dough balls onto the prepared baking sheets, leaving about 3 inches between them as they will spread.
- Bake for 14-16 minutes, or until the edges are golden brown and the centers look just set.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Variations
- Cookie Sandwich: Slice one of your baked cookies in half horizontally and sandwich a scoop of vanilla ice cream in the middle.
- Chilled Dough: For a thicker cookie, chill the stuffed dough balls for 30 minutes before baking.
- Press & Swirl: Gently press a few extra chocolate chips onto the top of each dough ball right before baking for a more decorative look.
- Mini Version: Use Mini Oreos and smaller scoops of dough to create bite-sized stuffed cookies.
Tips for Success
- Ensure your butter is properly softened (cool to the touch but leaves an indent when pressed) for the ideal cookie texture.
- Use a cookie scoop for consistent sizing and to make portioning the dough easier.
- Let the cookies cool on the baking sheet; they will continue to set as they cool.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To reheat and revive the gooey texture, warm individual cookies in the microwave for 10-15 seconds.
FAQ
Can I use cold butter?
No, softened butter creams properly with the sugar to create the right texture. Cold butter will not incorporate correctly.
My cookies spread too much. What happened?
This is often due to butter that is too warm or melted. Ensure your butter is softened, not melted. Chilling the dough balls before baking can also help.
Can I make the dough ahead of time?
Yes, you can prepare the stuffed dough balls and store them covered in the refrigerator for up to 2 days before baking.
Can I use different Oreo flavors?
Absolutely! Any style or flavor of Oreo will work, like Double Stuf, Mint, or Golden Oreos.
Why is there an extra egg yolk?
The egg yolk adds richness and extra fat, which promotes a chewier, more tender cookie crumb.
Do the cookies taste best warm or cool?
They are delicious both ways! Warm, the chocolate chips and Oreo are extra gooey. Cooled, the flavors have settled and the texture is perfectly chewy.