This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Tuesday, December 6, 2011

Killer Chocolate Chip "Stuffed with Oreo" Cookies


This A.M. I was reminiscing over the last two nights of baking cookies.
Inspired by watching the Canadian foodies from Epic Meal Time, as an experiment, we took my favourite chocolate cookie recipe and created the ultimate cookie!

The first step was to use a cookie cutter to make the first layer of dough. Then we put an Oreo cookie on top of that. The second step, using the same cookie cutter, add another layer of chocolate ship cookie dough on top of the Oreo. After removing the cookie cuter you can add a bit more dough to cover up the Oreo entirely. Then add a supersize 3X Smartie on top. By the way, these cookies are perfect for dunking in milk!




































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Ingredients:


2 sticks or 1 cup softened butter
3/4 cup packed light brown sugar
1 cup sugar
2 large eggs
1 tablespoon vanilla extract
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 package Oreo cookies

Instructions:


Preheat oven to 350 degrees.
Cream butter and sugars together with a mixer until well combined.Beat in eggs and vanilla
In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
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 or silpat lined baking sheet,I'll admit these cookies will expand pretty big so try not to put them too close together, and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.


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