Saturday, February 4, 2012

Mini Oreo Stuffed Chocolate Chip Cookies



These cookies, well the original big version anyway, became a favorite for our family the very first time I made them.  They were one of the first recipes I saw on Picky Palate's site and made myself.  In fact, they are one of the only cookies that my husband, the baked-good hater, requests.  He had a serious craving for them this week,  and though I love them, they aren't really the kind of cookie you can sit and eat three of.  Well, you can but then you don't feel so good afterwards.  That is why I made him his cookies...then I made mine.  The mini version is so much better!  Same dough, same basic idea, only these you CAN sit and eat 3...or 6...without feeling too guilty or getting a tummy ache!


Gather up all of your ingredients.


Cream together the butter, white sugar...


and brown sugar until fluffy.


Whisk together dry ingredients.


Add the vanilla to the butter & sugar mixture.


Add in the eggs...


Add in the flour a little bit at a time.





Mix in the chips and get ready to roll!


Scoop out melon size balls of dough.


Place one ball of dough beneath the mini Oreo and one on top.


Pinch the ends of dough together to seal the mini Oreo inside.


Place on a parchment lined baking sheet.





Try not to eat them all at once! :)


Mini Oreo Stuffed Chocolate Chip Cookies
From Picky Palate      
Makes 80-100, depending on how big you scoop the dough

2 sticks butter, softened
3/4 cups brown sugar
1 cup sugar
2 large eggs
1 Tbsp. vanilla
3 1/2 cups flour
1 tsp. salt
1 tsp. baking soda
10 oz. chocolate chips (1 bag)
1 bag mini Oreos

Preheat oven to 350 F.

In a stand mixer, cream together the butter with the brown and white sugar until fluffy.

In another bowl, whisk or sift together the flour, salt and baking soda.  Add the vanilla and eggs to the butter and sugar mixture.  Slowly incorporate the dry ingredients, mixing until combined.  Add in the chocolate chips.

Using a melon baller, or just your hands, scoop out small circles of cookie dough, placing one on top and one on bottom of each mini Oreo.  Pinch together the edges of the dough to seal the mini Oreo inside.  Place on a parchment lined cookie sheet and bake for 8-10 minutes.  As with mini cupcakes, watch these mini cookies closely as they can over cook quickly.  Move cookies to a cooling rack as soon as they are cool enough to lift off the baking sheet.

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