Oreo Stuffed Chocolate Chip Cookies
A soft, chewy chocolate chip cookie with a whole Oreo hidden inside for an irresistible surprise!
Servings: 12 cookies
Ingredients
- 100 grams unsalted butter
- 120 grams light brown sugar
- 30 grams granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 220 grams all-purpose flour
- Pinch of salt
- 1 teaspoon baking soda
- 50 grams white chocolate chips
- 50 grams dark chocolate chips
- 12 Oreos
- Extra chocolate chips for decorating
- Extra Oreo pieces for decorating
Instructions
- Add the butter, brown sugar, and granulated sugar to a bowl and mix until creamy. Add the egg and vanilla extract and mix until smooth.
- Add the flour, salt, and baking soda. Stop mixing as soon as the flour is incorporated. Fold the chocolate chips evenly into the dough.
- Wrap the dough in plastic wrap and let it chill in the refrigerator for at least 2-3 hours (preferably overnight). Then divide the dough into 12 equal portions.
- Divide each portion into two pieces and flatten them slightly. Place an Oreo in the center of one piece, then cover with the second piece. Seal the edges well and gently roll it into a ball. It won’t be perfectly round because of the Oreo inside.
- Place the dough balls on a baking sheet with enough space between them,they spread more due to the filling. Press a few extra chocolate chips and Oreo pieces into the tops.
- Bake in a preheated oven at 340°F/170˚C (conventional oven) for 14-16 minutes, or until golden brown. The cookies will still be slightly soft when they come out of the oven. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Tips
Don’t want a whole Oreo inside? You can chop the Oreos and mix them into the dough instead. Shape into balls and bake the same way.
How to store
Store in an airtight container at room temperature for 1-2 weeks.