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Oreo Stuffed Chocolate Chip Cookies
Written By: Tod Dimmick, cookbook author and editor of

Oreo Stuffed Chocolate Chip Cookies

Cookies like these bring out the kid in all of us.

Prep time: 10 minutes
Cook time: 15 minutes
Yield: Approximately 6 outrageous cookies

1 egg
1 tsp. vanilla
3/4 stick (6 TB) unsalted butter, melted
1 cup sugar
1 1/2 cups flour
1 tsp. baking powder
Pinch salt
1/2 cup dark chocolate chips
1 package (16 oz.) Oreos (“Double Stuff” works best)

Preheat oven to 350°F. In a mixing bowl, beat the egg, mix in the butter and vanilla, and then mix in the sugar. In a separate bowl, mix the flour, baking powder and salt, and then stir this in to the butter/egg mixture until just mixed. Stir in chocolate chips.

Using two spoons or your hands, scoop up about 2 TB batter and spread the dough just a bit wider than an Oreo. Add an Oreo, and cap with a piece of cookie dough about the same size as the bottom (note: the dough will expand when it cooks). Compress slightly, covering any gaps so the Oreo doesn’t escape, and place on a baking tray. Repeat with the rest of the dough. Bake for about 15 minutes on the middle rack of the oven, or until just crisp on the edges but still soft in the middle.

Serve Oreo Double Stuffed Chocolate Chip Cookies with the federally-required tall glass of milk. And be ready for a line out the door.

Variations: Use different types of crème cookies. Peanut butter cookies are a delicious variation. Ginger snaps, Nilla wafers, thin mints, you name it, and it can be enveloped in chocolate chip cookie dough.

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