Get ready to experience the ultimate cookie indulgence that will make your taste buds dance with joy! Imagine biting into a soft, gooey chocolate chip cookie and discovering a surprise Oreo hidden inside - these Itty Bitty Oreo Stuffed Chocolate Chip Cookies are about to become your new obsession. Perfect for cookie lovers, dessert enthusiasts, and anyone who believes that more is definitely more when it comes to sweet treats, this recipe transforms the classic chocolate chip cookie into a mind-blowing dessert that will have everyone begging for more!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- 24 mini Oreos
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together 1 cup of softened butter, 3/4 cup of brown sugar, and 3/4 cup of white sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add 1 teaspoon of vanilla extract and 2 eggs to the butter-sugar mixture. Beat until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in 2 cups of chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or a tablespoon, take a portion of the cookie dough and flatten it slightly in your palm. Place a mini Oreo in the center and wrap the dough around it, forming a ball. Repeat this process until all the dough and Oreos are used, placing the stuffed cookie balls on the prepared baking sheet about 2 inches apart.
- Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are golden brown. The centers may look slightly underbaked; this is okay as they will continue to cook on the baking sheet after being removed from the oven.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Itty Bitty Oreo Stuffed Chocolate Chip Cookies warm or store them in an airtight container for up to one week!
Tips
- Ensure your butter is softened but not melted for the perfect cookie texture.
- Chill the dough for 30 minutes before baking to prevent excessive spreading.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Don't overmix the dough - this can lead to tough cookies.
- Let cookies cool on the baking sheet for 5 minutes to allow them to set properly.
- For extra indulgence, try using different flavored Oreo mini cookies.
- Store cookies in an airtight container to maintain freshness.
- If the dough feels too sticky, refrigerate it for 15-20 minutes before forming cookie balls.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
