Before I moved to Nicaragua, I shared my favorite chocolate chip cookie recipe. Up until a few months ago, that was my go-to cookie. I could pretty much make it in my sleep, and had fine-tuned my process so I could make six dozen of those treats in under an hour (well, that was back when I had a double convection oven in the States, sigh…). In any case, I was pretty surprised when I found another cookie recipe to rival the first. Enter the most fabulous, the most delicious… chocolate chip cookie stuffed inside an Oreo.

These little babies are seriously good. I first served them at a season-closing party for my soccer team. Just before leaving, one of the seniors (who happens to be a stellar student as well as a great team player) tentatively approached me saying she had a confession: “Coach Wendy, thank you for lunch. It was all great. But… I feel the need to tell you. Those cookies… they were amazing and well, I may have had four… no, five.”

You can use pretty much any cookie dough recipe for the filling, and then whatever kind of Oreos you prefer. Be warned: you need very little filling, which means a half-batch of my favorite chocolate chip cookies will actually make 36-40 stuffed Oreos.

The basic method is this:

• Whip up a batch of your favorite chocolate chip cookie dough (or use my favorite :)) IMPORTANT TIP: If your recipe yields 2-3 dozen chocolate chip cookies, you’ll be able to fill 3-4 dozen Oreos. A yield of 4-5 dozen chocolate chip cookies will require 5-7 dozen Oreos.
• Carefully separate your Oreos into two parts. Place the half with the most cream on it aside (due to the humidity-filled place in which I currently live, I store them in an air-tight container while the cookies are baking). Place the other side on a prepared baking sheet.
• Then spoon a small amount of cookie dough onto the empty Oreo half in the cookie sheet. Be careful not to “overstuff” your Oreos. (In fact, I now put even less then the amount shown in the photo below.)

• Bake until the cookies just start to turn golden-brown, about 10 minutes. (Don’t overbake. You want them to be a tad bit doughy, so the tops will stick.)
• Immediately replace the Oreo tops. (If you were lucky enough to retain most of the Oreo cream on the top portion, then it will now proceed to melt down over the chocolate chip cookie for an added bonus.)

If you pulled a classic overstuff and now have chocolate chip cookie oozing over the edges, never fear. You can either eat it as is (which is a great option) or you can use two plastic spoons or knives to gently push those overflowed edges back into the Oreo. The trick is to restuff as quickly as possible, before the cookie begins to harden.

Store in an air-tight container under devoured. These are delicious warm, but also cold! Again, due to the humidity in Central America, I tend to store these in the refrigerator after the initial feeding frenzy has finished. And truth be told, I might even prefer them cold. Enjoy!

P.S. Thanks to Picky Palate for the original version of this cookie. If you’re looking for more great kitchen-inspiration, head on over to her site, because she’s got a ton! 🙂