🍪 Oreo-Stuffed Chocolate Chip Cookies 🍫
Ingredients
For the Cookie Dough
1 cup (226 g) unsalted butter, softened to room temperature
½ cup (100 g) granulated sugar
1 cup (200 g) packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
3 cups (380 g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon fine sea salt
1 cup (170 g) semisweet chocolate chips (plus ½ cup extra for topping)
For the Filling
15–20 regular Oreo cookies (depending on size preference)
Instructions
Cream the base: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). Scrape down the sides as needed.
Add wet ingredients: Mix in the eggs one at a time, then add the vanilla. Beat until smooth and well combined.
Combine dry ingredients: In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
Incorporate dry mix: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined—do not overmix.
Fold in chocolate chips: Stir in 1 cup of chocolate chips.
Chill the dough: Cover and refrigerate for 15–30 minutes to firm up slightly (this makes it easier to handle).
Assemble the cookies: Remove dough from the fridge. Scoop about 1½ tablespoons of dough and flatten it into a disc in your palm. Place one Oreo on top, then take another 1½ tablespoons of dough, flatten, and place beneath the Oreo. Gently press the two dough pieces together around the cookie, sealing completely. Smooth into a round ball. Repeat with remaining Oreos.
Second chill: Arrange filled dough balls on a parchment-lined tray and freeze for 20–30 minutes. This prevents excessive spreading.
Bake: Preheat oven to 375°F (190°C). Place chilled dough balls on a parchment-lined baking sheet, spacing them at least 2 inches apart. Bake for 10–12 minutes, or until edges are set and centers look slightly underdone.
Finish: Within 2 minutes of removing from the oven, gently press the reserved chocolate chips onto the tops for a bakery-style look.
Cool: Let cookies rest on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.
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