Oreo Stuffed Cookies

Since accidentally stumbling across the divine treasure trove that is the food blogging world about two years ago, there are many amazing things I have discovered. There were (and still are!) so many fantastic recipes for desserts, cookies and cakes that I had never considered making, let alone even dreamed of! These include decorated sugar cookies, cake pops and the huge variety of different cupcake flavours that could be concocted! These cookies are another one of those recipes. I mean, a cookie baked within a cookie? That is just too cool. I decided to test it out using my favourite chocolate chip cookie recipe (Thick and Chewy Chocolate Chip Cookies) minus the choc chips. And delicious they were - the oreo inside goes soft and fudgy, and tastes fantastic with the surrounding vanill-ery cookie flavour. Note: These cookies are good with and without the chocolate chips, I have tried both ways.Next time, I might even try out crushed oreos mixed through the cookie batter too!

Oreo Stuffed Cookies            

265g all-purpose (plain) flour
½ tsp. bi-carb (baking) soda
½ tsp. salt
175g butter, melted
200g brown sugar, packed
110 grams white sugar (granulated)
1 egg, plus extra egg yolk
2 tsp. vanilla extract
225g (or desired amount) chocolate chips (optional)
1 packet oreo sandwich cookies

Preheat oven to 160°C (325°F). Line two baking trays with baking paper.

Sift flour, baking soda and salt into a medium bowl, whisk together then set aside.

Using electric mixer, beat together butter and sugars until well combined. Beat in egg and extra yolk, and vanilla until combined.

Carefully beat in flour mixture on a low speed until just combined.
Stir in chocolate chips until evenly distributed.

Let cookie dough sit for about 5-10 minutes until it becomes a little firmer, and easier to handle.

Roll together balls of cookie dough, roughly the same size. Place one on either side of an oreo cookie, and smooth over until the whole cookie is covered. If there is too much dough, remove some, alternatively add more dough until the oreo is completely enclosed.

Place each dough covered oreo on the baking trays, about 8 per tray, spaced apart to allow for spreading.

Repeat until you run out of cookie dough.

Bake cookies for about 10-13 minutes (depending on the actual heat of your oven, each is unique!) until outer edges are golden brown and centres still soft and puffy.

Store in an airtight container, best consumed within 2-3 days.

Source: Inspired by these, cookie recipe adapted from Annie's Eats, originally from Baking Illustrated

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