I’ve always been of the mentality that more is merrier. Bigger = better. If you have the opportunity to go over the top, do it. And then some.
My mom calls me the Queen of Excess.
So the moment I saw the recipe for Oreo-Stuffed Chocolate Chip Cookies, I knew I had to make them.
I mean, come on.
What could possibly be more excessive, more over the top, more absolutely delicious than an Oreo cookie crammed inside of a chewy chocolate chip cookie?
Answer: A Double Stuf Oreo cookie crammed inside a chocolate chip cookie. So that’s exactly what I made.
And while you may say it’s unnecessary, extreme, or superfluous. I say it’s just right.
Just try it out for yourself!
Double Stuf Oreo-Stuffed Chocolate Chip Cookies
(adapted from Sing for Your Supper)
2 sticks softened butter
3/4 cup packed ShopRite Light Brown Sugar
1 cup ShopRite Granulated Sugar
2 large eggs
1 tablespoon ShopRite Pure Vanilla
3 1/2 cups ShopRite All Purpose Flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag ShopRite Chocolate Chips
1 bag Double Stuf Oreo Cookies
1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars together. Add in eggs and vanilla, mixing until until well combined.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack.
Yields 2 dozen huge cookies.
IMPORTANT NOTICE: As a POTLUCKTM blogger, I received the ShopRite brand baking products utilized in this recipe from ShopRite for free.