I’ve been going down a rabbit hole lately, re-reading all my posts from my first blog, So Delushious (I was so young 😫😫). It was just a little WordPress page that I had from 2011-2013, a place to write about all my favorite foods/travels (sound familiar??). I’m not sure why I stopped, but I missed it so much that I wanted to make another one… and heeeere weeeee arrrrrre.
If you didn’t get a chance to check it out back in the day, I thought it might be fun to share some old posts from time to time – we’ll call it “From The Vault” (add echo sound effects here).
This week we’re bringing back Oreo-Stuffed Chocolate Chip Cookies that are so unbelievably chocolatey and gooey and creamy and buttery… in other words, a guaranteed foolproof dessert that everyone will love.
Original article published January 24, 2012.
When I posted this picture on twitter, I had no clue you guys would light up in a fury over it. Is that a term? I think I just made it up. Yeah I just googled it, I made it up. I think I merged different sayings? Like when people say, “it’s not ROCKET SURGERY” or “it’s not BRAIN SCIENCE.” When people do things like that…oh…I LIVE for those moments.
Anyhow, my point is, I now know your kryptonite. As someone who never had a sweet tooth, I’ve never understood the sweet freaks, just as I’m sure sweet freaks don’t quite understand my childhood love of licking on sticks of butter. There are things I definitely love — refrigerated gummy bears, sour straws, ice cream and popsicles (I sound 4) being at the top, but cake and cookies? I’ll eat it, sure, but my eyes won’t light up at the very sight of it….like they do for fried chicken. Oh baby.
Anyhow, simplest recipe ever. My recommendation? Keep it easy on yourself and buy the some pre-made chocolate chip cookie dough. Although, homemade is pretty darn easy. The recipe I’m about to post — would def just use pre-made dough next time. I had WAY too much to do to make em from scratch with such readily available options of cookie dough all over the place! Some of my photos…not taking credit for this one.
Okay. Why are they grey? They look dead. Zombie cookies. Reminds me of growing up, when I had Basset Hounds and it was my duty to poop scoop. Growing up in Washington, we had some collllld winters, but I never minded picking up their poop (we had an AWESOME scoop and I remember getting so excited that it was MY poop scoop) because the poop would be frozen and white and crackly looking, therefore super easy to pick up. Anyhow what I’m saying is that these look like poop.
BUT. They are good. Serve cut in half, and warm if possible. If not, ol’ Johnny boy taught me the secret of sprinkling them with a bit of water and popping the into the microwave for a few seconds (FEW or your house will smell like burnt choco chips) individually. But yeah. These are nothing if they aren’t warm. I make a similar thing, using peanut butter cookie dough and mini Reese’s Peanut Butter Cups in a mini cupcake tin. Will share those later too! Thosssssse, in my opinion, are better….
Oreo-Stuffed Chocolate Chip Cookies:
- Makes: 15 cookies
- Total Time: 1 hour 10 minutes (includes chilling time)
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (6 ounces) chocolate chips
- 15 Oreo cookies
Recipe courtesy of Pretty Simple Sweet
- Preheat oven to 350 °F degrees. Line two baking sheets with parchment paper (if you decide to chill your cookie dough, do this step later, when you are ready to bake the cookies).
- In a large bowl sift together the flour, baking soda and salt. In a stand mixer fitted with the paddle attachment, beat butter and sugars for 3 minutes. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla extract. Add the dry ingredients and beat on low speed just until combined, or mix by hand with a wooden spoon. Don’t overmix – mix just until combined. Fold in chocolate chips.
- Chill the dough in the refrigerator for at least 30 minutes. This will help your cookies stay thick and spread less while baking.
- Using a 1.5-tablespoon ice-cream scoop (or use a heaping tablespoon instead), take one scoop of cookie dough and place on top of an Oreo cookie. Take another scoop of dough and place on bottom of the Oreo. Press the edges of both sides until sealed together and cover the Oreo cookie.
- Place cookies on prepared baking sheets and bake cookies for about 9-12 minutes, just until they begin to brown at the edges. Let cool 10 minutes, then transfer to a wire rack to cool completely.
NOTE! According to the comments section, if you use pre-made cookie dough, you are likely to end up with what appears to be a landmine-looking cookie…no bueno! Try making them in a cupcake pan! Or make your own dough! Then toot your own horn all night saying “FROMMMMM SCRATCH!” at the end of every statement regarding the cookie. That’s what I do. I’m mature!