What’s better than a cookie?
A cookie-stuffed cookie.
Last spring, my friend Erin urgently posted this recipe on my Facebook wall.
After seeing her post, I had to make these cookies. I remember rushing to the store and baking these after school that very day.
I made a batch of these bad-boys using Picky Palate’s recipe and brought them to school the next day. Everyone in my school had seen the post on Facebook, and was eager to snag one of these. As I walked into the building, lugging my backpack, trying to balance my thermos of coffee in one hand and my container full of cookies in the other, I could feel the eyes of 400 hungry high-schoolers on my back. Lets just say that I have never seen cookies disappear so fast. The moment I peeled the top off of my Tupperware container, they were gone.
Since that day, I have received countless requests for these cookies. These cookies have made appearances at everything from the Freestyle Rap Club bake sale to my Monday morning advisory meetings. To keep up with all of the orders — I have made some changes to the recipe so that I can whip these up at a moments notice. (You never know when you’re gonna need a dozen, ginormous, Oreo-stuffed cookies). I have learned that almost any type of chocolate chip cookie dough will work. I’ve used my own frozen chocolate chip cookie dough, and have even used store-bought dough in a pinch!
Double Stuf Oreos
Your favorite chocolate chip cookie recipe (or pre-made chocolate chip cookie dough)
Preheat the oven to 350 degrees Fahrenheit.
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 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. Serve with a tall glass of milk, enjoy!