Oreo Stuffed Chocolate Chip Cookies. Two all time favourites in one indulgent cookie combination that just begs to be taken along to birthday parties for all ages. Everyone from grandkids to grandpas will love these!
For the Chocolate Chip Cookie Dough
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup butter
1 cup light brown sugar
1 cup white sugar
2 teaspoons vanilla extract or butterscotch flavouring (or both! Hint, hint.)
12 oz semisweet chocolate chips
You will also need
1 pkg Double Stuffed Oreo Cookies, 24 cookies
In a large bowl, cream together the butter and sugars until light and fluffy. Add the eggs and vanilla and combine thoroughly.
Sift together the flour, baking soda and salt. Add the flour mixture to the sweetened butter mixture. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips. Roll the dough into 48 equally sized balls and chill the dough balls in the fridge for about 20-30 minutes. Chilling the dough will make it much easier to form the stuffed cookies.
To form each stuffed cookie. Flatten 2 balls of dough to just larger than the diameter of the Oreo Cookies. Place the Oreo between two of the flattened dough balls and pinch together the edges to seal the cookie in the center. Place all of the formed cookies on a parchment lined cookie sheet and chill completely in the fridge for at least an hour before baking. It is very important that the dough be very cold before baking.
In my opinion this recipe actually works best when baking the cookies from frozen dough. We freeze all of the formed cookies on a parchment lined cookie sheet, then transfer them to an airtight plastic container with layers of wax paper or parchment paper separating the layers of prepared frozen cookies. You can then bake as many or as few as you like and have fresh baked cookies ready whenever you want.
Place the cookies at least 2 inches apart on a parchment or silicone lined cookie sheet.
Bake the cookies in a preheated 350 degree F oven for 15 – 17 minutes or until they are evenly golden brown over the entire top of the cookie. Cool on the pan for 5-10 minutes before transferring them to a wire rack to cool completely.