Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (softened to room temperature (226g))
  • ½ cup sugar ((100g))
  • 1 cup brown sugar tightly packed ((200g))
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract ((5ml))
  • 3 cups all-purpose flour ((380g))
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cup semisweet chocolate chips (divided (255g))
  • 20 Oreo Cookies (divided)

Instruction

  • In the bowl of a stand mixer (or in large bowl using electrical mixer), cream together butter and sugars until light and fluffy. Scrape sides of bowl.
  • Add eggs and vanilla extract. Beat until well-combined.
  • In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.  
  • Gradually add dry ingredients to wet, stirring until well-combined.
  • Fold in 1 cup of chocolate chips, reserve remaining ½ for later.  
  • Place 5 Oreo cookies in a small plastic bag and use a rolling pin or mallet to break into small pieces.  Use a spatula to fold cookie bits into dough.
  • Cover dough and chill in refrigerator for 15-30 minutes.
  • Scoop 1 ½ Tbsp of dough, flatten between your palms, and place on top of one Oreo cookie.  Wrap another 1 ½ Tbsp of dough around the bottom of the cookie and mold the dough around the cookie until it's completely covered (add more dough, if needed).  Repeat with remaining Oreo cookies.
  • Place dough on a wax paper lined plate and freeze for 20-30 minutes.  Meanwhile, preheat oven to 375F (190C).
  • Once dough has chilled and oven is preheated, place dough on parchment paper lined cookie sheet, spacing each cookie at least 2" apart, and bake on 375 for 11 minutes,
  • Within 2 minutes of removing cookies from oven, gently nestle remaining chocolate chips on top of each cookie.  
  • Allow to cool before enjoying.