Ingredients:
1 stick (8 tablespoons) unsalted butter, softened1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
pinch of vanilla powder (or 1/2 teaspoon vanilla extract)
1 and 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mini chocolate chips
One 15.35 oz package of Double Stuf Oreos (There's 30 cookies in the package)
Directions:
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.Cream butter and sugars in the bowl of a stand mixer fitted with a paddle attachment for 2-3 minutes until light and fluffy. Add egg and vanilla, and mix until well combined. Add flour, baking soda and salt and mix until combined. Then add mini chocolate chips and mix until just combined.
Separate Oreo cookies and place non-cream sided cookies onto prepared baking sheet. Place 1 tablespoon of cookie dough onto each Oreo Cookie; then gently press the dough down a little with your fingers. Bake for 8-9 minutes, until baked through.
If the dough has baked over the Oreo cookie, use a plastic knife to bring the warm cookie back around Oreo. Gently press the cream-side of Oreo over the warm baked cookie and let cool for another 10 minutes before serving. White cream will become soft and somewhat melted.
Notes: I used a half-tablespoon scoop for some of my cookies and it worked out better. Also, keep in mind, the number of cookies this recipe yields will depend on the amount of dough you place on each Oreo cookie.
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