Description
Elevate your baking game with these scientifically engineered stuffed cookies that encapsulate a whole Oreo within a rich, buttery chocolate chip shell. Designed for perfect structural integrity and a soft, chewy texture, these treats offer a professional-grade contrast in every single bite.
Ingredients
- 226g (2 sticks) unsalted butter, softened
- 150g (3/4 cup) light brown sugar
- 200g (1 cup) granulated white sugar
- 100g (2 large) eggs, room temperature
- 15ml (1 tablespoon) pure vanilla extract
- 437g (3 1/2 cups) all-purpose flour
- 6g (1 teaspoon) kosher salt
- 6g (1 teaspoon) baking soda
- 283g (10 oz) semi-sweet chocolate chips
- 1 package Oreo cookies
Instructions
- Preheat oven to 350°F (177°C) and line a heavy-gauge baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream softened butter and both sugars on medium-high speed for 4 minutes until pale and fluffy.
- Add eggs one at a time, followed by vanilla extract, mixing for 30 seconds after each addition to create a stable emulsion.
- In a separate bowl, whisk together the flour, salt, and baking soda, then sift into the wet ingredients.
- Mix on the lowest speed until just combined, then fold in chocolate chips by hand using a silicone spatula.
- Using a 30g scoop, place one portion of dough on top and one portion on the bottom of an Oreo cookie.
- Gently press dough portions together and smooth with your palms until the Oreo is completely sealed within a spherical dough shell.
- Space spheres 3 inches apart on the baking sheet and bake for 9 to 13 minutes until edges are honey-gold but centers remain soft.
- Allow cookies to rest on the hot pan for 5 minutes, then transfer to a wire rack to finish cooling for at least 20 minutes.
Notes
For the most consistent results, weigh your ingredients using a digital scale to maintain the precise flour-to-fat ratio necessary for encapsulation. Ensure your butter is softened to a pliable room temperature rather than melted, as this provides the structural aeration needed to prevent the dough from spreading too thin and exposing the Oreo core during the baking process.
- Prep Time: 25 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American