- 8 oz (2 sticks) butter, room temperature
- 3/4 cup packed light brown sugar (I reduced to 1/4 cup)
- 1/3 cup sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 10-12 oz bag semi-sweet chocolate chips
- 1 pkg Double Stuf Oreo Cookies
- Preheat oven to 350 degrees (I preheated to 330 degrees) and line a large baking sheet with parchment paper.
- Add butter and sugars to a mixing bowl. Beat until light and fluffy. Then add the eggs and vanilla and beat until combined.
- In a large bowl, sift the flour, salt, and baking soda with a wire whisk until combined. Slowly add the dry ingredients to the wet ingredients and mix until combined. Add the chocolate chips and mix until combined.
- Use an ice cream scoop to place a scoop of cookie dough on top of an Oreo cookie. Place another scoop on the bottom of the Oreo. Seal the edges together by pressing and cupping the dough in hand until the Oreo is completely enclosed. Shape into a thick patty. Repeat with remaining cookies and dough. (You don’t need a full scoop on either side of the oreo, just enough to cover the oreo – trust me, you’ll end up with GIGANTIC cookies after they bake)
- Place the stuffed cookies on the prepared baking sheet a couple of inches apart and bake for 11-15 minutes, until the cookies are cooked through. Let cool for 5 minutes and transfer to a cooling rack.
These are AWESOME. The oreo melts when you take a bite out of the cookie. It’s also a nice surprise because from the outside, you wouldn’t expect an oreo on the inside – looks just like a regular chocolate chip cookie. Only made about 14 cookies though, barely more than a dozen. I didn’t know how incredibly HUGE the cookies turn out to be after they finish baking! I could have probably made about 18 cookies if I reduced the amount of cookie dough covering the oreo – my advice would be to avoid using a full scoop on either side of the oreo. The ice cream scooper is nice because it helps to drop the cookie dough on top of the oreo, but you need about half a scoop, not a full scoop, per side – maybe something closer to a tablespoon.