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At first glance, these are just plain, average, run-of-the-mill chocolate chip cookies. But take a bite, and what’s this? Is that a second cookie stuffed inside?! This Oreo-filled treat proves that yes, two cookies really are better than one.MORE+LESS-
Updated September 27, 2019
cup butter, softened (2 sticks)
cup light brown sugar packed
tablespoon vanilla extract
cups Gold Medal™ all-purpose flour
bag chocolate chips (12 oz)
Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
In a separate bowl, mix the flour, salt and baking soda. Slowly add dry ingredients to wet, along with chocolate chips, until just combined.
Using a one-inch cookie scoop to measure out dough, place a single Oreo™ between two equal scoops of cookie dough. Use your hands to mold the dough around the Oreo™ until edges are sealed and cookie is completely enclosed in dough. Repeat with each cookie until all dough is used.
Place onto a parchment-or Silpat™-lined baking sheet. The cookies will expand a bit when baking, so use two pans if necessary to provide enough space between them. Bake 11-15 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
- Oreo cookies come in lots of flavors, so why not experiment? Try other varieties such as birthday cake, peanut butter and golden.
More About This Recipe
- Sure, you could whip up a quick batch of chocolate chip cookies with refrigerated cookie dough or with a mix, but making chocolate chip cookies from scratch is totally worth the effort. Since you’re going to the trouble anyway, you might as well take an extra minute or two to stuff them with an Oreo cookie, right? We’re just embarrassed that we didn’t think of this two-in-one combination sooner.