Bakery Style Oreo Stuffed Cookies
Equipment
Ingredients
Cookie Dough
salted butter (softened)
170 g
packed brown sugar
150 g
granulated sugar
50 g
large egg
1 piece
vanilla extract
5 g
all-purpose flour
240 g
cornstarch
8 g
baking soda
3 g
salt
1.5 g
white chocolate (chopped)
100 g
Filling & Topping
Oreo cookies (whole, chopped)
8 piece
cookie and cream chocolate (chopped)
50 g
Instructions
Cream butter and sugars
Cream the butter and sugars together until smooth and slightly fluffy.
Add egg and vanilla
Mix in the egg and vanilla until fully combined.
Whisk dry ingredients
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
Combine wet and dry ingredients
Fold the dry ingredients into the wet just until combined.
Add Oreo chunks and chocolate
Chop some of the Oreos into small chunks, leaving some for topping. Fold them in along with the white chocolate.
Stuff cookies with Oreo
Scoop the dough into 8 portions, flatten and add an Oreo inside along with chocolate, then shape into tall mounds. Flatten the top but keep them tall.
Bake the cookies
Bake at 190°C for 11–14 minutes, until the edges are set and the centers are still soft. Baking time may vary.
Cool the cookies
Let cool to set the cookies.
Original recipe
Storage
Store in airtight container. Cookies can be frozen baked or unbaked.
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