September 24, 2018

Chocolate Chip Cookie Stuffed Oreo Cookies - Two Cookies in One

I decided to make Mr. Husband homemade chocolate chip cookies sandwiched between an Oreo using the similar version of a sugar free chocolate sandwich cookies and natural sweeteners instead of the full sugar versions.

Guess what?  The two companies that used to make sugar free versions of an Oreo (chocolate sandwich cookies), no longer make them!  

My plans of making these with natural non-sugar sweeteners and sugar free versions of the Oreos; all those plans went out the window so in the end, regular Oreos were used.  I bought two packages; the lowest sugar count with a flavor I thought would go with chocolate chip cookies was the Oreo Peanut Butter flavor with 10 grams of sugar.  I went ahead and bought a package of regular as well (because it was a 2 for deal) had 13 grams of sugar.  Ouch!  But because I only buy Oreos about every 7 years, it was a splurge I don't have to feel too bad about.

I used my favorite homemade chocolate chip cookie dough, added a couple tablespoons peanut butter powder since I was going to use peanut butter Oreos.  In the end I used both flavors of Oreos.  If you don't want to use my chocolate chip cookie recipe, use whichever you wish but keep in mind it has to be a recipe that doesn't flatten out to a skinny, flat cookie.  You want one that has the correct amounts of brown sugar and flour or calls for a package of dry pudding mix in it (the starches help it stay thick and cake like).

Because I want to share any helpful hints I can I want to tell you that after I added peanut butter powder to my dough, I worried I needed just a touch more brown sugar to make up for the dry/unsweetened addition.  I added about 1/4 cup more brown sugar and that addition completely threw my tried-and-true chocolate chip cookie dough 'off' and the first batch flattened out like they never, ever do.  I added more flour to the rest of the dough in the bowl which helped.  Lesson learned; don't have too much sugar or the cookies will spread out and flatten too much and the Oreo sandwiching them is useless and looks silly. 

The peanut butter powder was NOT necessary or important; it's just an addition I made as I was planning to use Peanut Butter Oreos.

Chocolate Chip Stuffed Oreo Cookies

1/2 c butter
1 c packed brown sugar
3 T white sugar
1 large egg
2 t vanilla
1 3/4 c a/p flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
8 oz chocolate chips
1 package Oreos of your choice

In a bowl, with an electric mixer on medium speed, beat butter and sugars until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed. In another bowl, mix flour, baking soda, powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips.

Carefully twist the sandwich cookies apart.  Use a scoop or spoon to scoop a mound of dough out and place it between the 2 cookies.  Gently place the two cookies back together, sandwiching in the dough and press to hold it in place.  I found the Oreos made today are oddly fragile.  Just gently twisting them and pulling them apart was enough to crack or break almost half of them.  Try NOT to crack them because it will ruin your final cookie.  See the notes below on what your cookies will look like if you accidentally crack or break them while pulling them apart. Only use whole cookies if you need them to look 'pretty'.

Bake 3 inches apart at 375° until cookies are lightly browned, about 12 minutes.  Bake them about 1-2 minutes longer if you think they may still be too soft in the center.  Let cook 2-3 minutes on the baking sheet before moving them to finish cooling on racks.

Sandwich chocolate chip cookie dough between an Oreo.

Ready for the oven.  Note I baked some on parchment first, but the rest were baked on the cookie sheet without parchment - which I liked better as it made the bottoms just a little more crisp.  Both worked.  Use what you wish.

In hindsight, I wish I had not added the extra brown sugar as it changed the final cookie. The ones I added more flour to make up for my sugar addition to turned out thicker and held together nicer.



Just gently twisting the cookie apart often caused it to crack.  I assumed it should be 'fine' and used many of them anyway.  I want to add these two photos to show you what happens to the finished cookie!  They still taste perfect, but if you want them to be 'pretty', don't use the cookies that break or crack. 

A cracked cookie......                                                                                 Bakes 'apart' and looks a bit goofy.

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