Oreo Chocolate Chip Cookies Recipes

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OREO™-STUFFED CHOCOLATE CHIP COOKIE BOMBS



OREO™-Stuffed Chocolate Chip Cookie Bombs image

Classic chocolate chip cookie dough gets stuffed with mini OREO™ cookies and finished with chocolate frosting and a white chocolate drizzle for the ultimate chocolate chipper upgrade.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h45m

Yield 36

Number Of Ingredients 8

1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2 cup butter, softened
2 tablespoons Gold Medal™ all-purpose flour
1 egg
36 Oreo mini chocolate sandwich cookies (from 8-oz bag)
1 container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting (1 2/3 cups)
1/3 cup white vanilla baking chips
1 teaspoon shortening

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, softened butter, flour and egg until soft dough forms. Shape into 36 (1 1/4-inch) balls; place in 36 ungreased mini muffin cups. Press 1 OREO™ mini in center of each cookie.
  • Bake 10 to 12 minutes or until edges are golden brown. Cool in pan 10 minutes. Carefully run small knife around outside edge of cookie to loosen; remove to cooling rack. Cool completely, about 30 minutes. Place cooling rack of cookies over cookie sheet or waxed paper. Turn cookies over so bottom side is up and OREO™ mini side is down.
  • In small microwavable bowl, microwave frosting uncovered on High 30 to 60 seconds or until thin enough to pour. Pour slightly less than 1 tablespoon warmed frosting over each cookie to completely cover, using spoon to help spread if needed. Rewarm frosting in microwave to maintain pouring consistency, if needed.
  • In another small microwavable bowl, microwave white vanilla baking chips and shortening uncovered on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle melted white chips over cookies. Let stand about 4 hours or until frosting glaze is set. Store covered in airtight container at room temperature.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie Bomb, Sodium 125 mg, Sugar 15 g, TransFat 0 g

OREO CHOCOLATE CHIP COOKIES



Oreo Chocolate Chip Cookies image

Oreo cookies stuffed in a chocolate chip cookie dough

Provided by nbeard

Time 30m

Yield Makes Cookies

Number Of Ingredients 0

Steps:

  • Preheat oven to 350 degrees F.
  • In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
  • 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 and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack.

OREO FILLED CHOCOLATE CHIP COOKIES RECIPE



Oreo Filled Chocolate Chip Cookies Recipe image

These cookies are a family favorite. The great combo of chewy chocolate chip cookies and double stuff OREO's.

Provided by Momma Cyd

Categories     Dessert

Time 43m

Number Of Ingredients 10

1 cup butter ((softened to room temperature))
1 cup brown sugar
1 cup sugar
2 eggs
½ Tablespoon vanilla
½ teaspoon salt
1 teaspoon baking soda
3½ cups all-purpose flour
2 cups milk chocolate chips
24 double stuff Oreo cookies

Steps:

  • Mix the softened butter, brown sugar and sugar until combined well. Then beat in the eggs and vanilla.
  • Add in the salt, baking soda, and flour and mix until combined. Then fold in the chocolate chips.
  • Chill dough for about 30 minutes.
  • Roll into 1 inch balls. Slightly flatten the dough ball and place the oreo on top of it. Then flatten another dough ball and place on top of the oreo. Mold the cookie dough around all sides of the cookie sealing the edges closed.
  • Place on a cookie sheet covered with a silpat baking sheet or parchment paper.
  • Bake cookies at 350 degrees F for about 13 minutes or until golden brown.

Nutrition Facts : Calories 264 kcal, Carbohydrate 40 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 34 mg, Sodium 225 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving

OREO®-STUFFED CHOCOLATE CHIP COOKIES



Oreo®-Stuffed Chocolate Chip Cookies image

This is the recipe that works for me in order to make my delicious and famous cookies that also have another cookie inside! Special feature: cinnamon adds a mysterious yet delicious change to that average chocolate chip cookie flavor.

Provided by Mara E Pava

Categories     Filled Cookies

Time 55m

Yield 18

Number Of Ingredients 10

1 ½ sticks unsalted butter, at room temperature
1 cup brown sugar
¾ cup white sugar
2 large eggs
1 tablespoon vanilla extract
½ teaspoon ground cinnamon
3 cups all-purpose flour
1 teaspoon baking powder
½ cup chocolate chips
½ (14 ounce) package chocolate sandwich cookies (such as Oreo®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil.
  • Beat butter, brown sugar, and white sugar in a large bowl with an electric mixer on medium speed for at least 3 minutes. Scrape down the sides of the bowl and add eggs, vanilla, and cinnamon; beat on low speed until incorporated and fluffy, about 1 minute.
  • Scrape down the sides of the bowl again. Mix in 1 cup of flour and baking powder until incorporated. Fold in 1 cup of flour. Fold in remaining 1 cup flour with chocolate chips until nicely incorporated.
  • To form cookies, press 1 tablespoon batter between your hands and flatten slightly. Put an Oreo® on top and add another tablespoon dough on top of the Oreo®. Shape dough softly around the cookie to sandwich it. Place on a prepared baking sheet. Repeat to form remaining cookies, spacing them 1 inch apart on the sheets.
  • Bake in the preheated oven until edges are golden, about 15 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely, 20 to 30 minutes.

Nutrition Facts : Calories 290.4 calories, Carbohydrate 43.2 g, Cholesterol 41 mg, Fat 11.9 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 6.3 g, Sodium 92.3 mg, Sugar 23.4 g

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