Oreo Stuffed Chocolate Chip Cookies
Servings 24 cookies
Cost 5
Ingredients
- 4 ¼ cups all-purpose flour, lightly spooned or weighed (540 grams)
- 2 teaspoon baking soda
- ½ teaspoon salt
- 3 sticks salted butter, cut into 1 inch chunks, room temperature (342 grams)
- 1 ¼ cup light brown sugar (or a mix of light and dark) (230 grams)
- 1 ¼ cups white sugar (225 grams)
- 3 large eggs (140 grams)
- 2 teaspoons vanilla or vanilla bean paste
- 3 cups semisweet or bittersweet chocolate chips (20 oz) (rounded cups or weigh)
- 24 ct Oreo Cookies
Instructions
- Whisk the flour, baking soda and salt together in a bowl and set aside.
- In the bowl of a stand mixer with the paddle attached, beat the butter and both sugars just until creamy and well blended.
- Add each egg one at a time, beating on medium speed just until blended. Beat in the vanilla paste (or vanilla). Scrape side of bowl often.
- With mixer on lowest speed, gradually add the flour mixture, stopping often to scrape side of the bowl. This is a very thick, slightly dry dough so you may want to use your hands to mix or even empty onto a pastry mat and push it all together. Before it is completely mixed, mix in the chocolate chips.
- Divide the dough into 24 pieces. Wrap each section tightly around an Oreo. Chill the dough balls for at least 30 minutes or until ready to bake.
- Preheat oven to 375 degrees F. If your oven runs hot you can use 350F, but 375 gets the job done quicker and the cookies are a little brownie.
- Grease 12 muffin tin cavities (or 24 if you are baking them all at once).
- Bake until golden brown and set, about 15 minutes. Let cool in the muffin tins for 5 minutes, then loosen but don't remove. Let cool completely at room temperature of in the freezer.
- If baking without the muffin tins, follow the same directions as above, but preheat to 375F and bake at 375F for about 10-12 minutes (or longer if you want them very brown).