mini oreo stuffed chocolate chip cookies.

Isn't everything better in the mini version? Think about it: sliders, donut holes, miniature dachshunds, mini skirts, mini m&m's..... you get the idea.

Well, these cookies are the perfect little cookie to gobble up in one bite. I, however, still like to bite mine in half... just to see the cute little oreo inside.

And isn't the idea of a cookie inside a cookie just mouth-watering? It's like a..... a cannibal cookie. Is that politically correct? But that's what it is. It's like a chocolate chip cookie ate a mini oreo.

My friend Melissa (hi Melissa!), has been wanting to bake with me for a while. Well, last night we were finally able to! It worked out perfectly. I would scoop the cookie dough onto each side of the oreo and she would smoosh it all together so that it would surround the oreo! We made a great team, and the boys enjoyed eating the results!

I got a little frisky and added a Hershey's Nugget with Toffee to one of them :X

Not only were these cookies fun to make, but they are super yummy! I can't wait to stuff cookies with lots of different things... like brownies, mini candy bars, other kinds of cookies, and more! Jenny over at Picky Palate provides plenty of inspiration. She is the master of cookie-stuffing!

Mini Oreo Stuffed Chocolate Chip Cookies

Recipe from Picky Palate

2 sticks butter (softened)

3/4 cup light brown sugar (packed)

1 cup sugar

2 large eggs

1 tbs vanilla

3 1/2 cups all purpose flour

1 tsp salt

1 tsp baking soda

10 oz bag chocolate chips (I used mini, and I only used about half of a 12 oz bag)

Mini oreo's... I bought two snack-sized bags. It was plenty!

Preheat oven to 350 degrees. Cream together butter and sugars with an electric mixer until well combined. Add eggs and vanilla and mix until well combined. In a separate bowl, mix flour, salt, and baking soda. Slowly add the dry ingredients to the wet ingredients, mixing after each addition, until all the ingredients are combined. Stir in chocolate chips.

Using either a teaspoon or a melon baller, put one scoop of dough on the top and one scoop of dough on the bottom of each oreo. Like this:

Seal the edges together by pressing the cookie dough together on the sides. You may need to add a little more dough to enclose the entire cookie. Place onto the baking sheet and bake cookies 8-10 minutes.

Trust me, you'll need that extra-tall glass of milk for these babies.

slight variation.

Hey guys!

Remember when I made Double Fudge Oreo Crunch Cookies in July? Well, I made them again. Why? Because D loved them. And everyone at my work loved them. (As in, asked for the recipe) I also have a class full of hungry friends to feed tonight.

Another reason I made them again is because the ingredients are so easy! The only thing I need to pick up that I don't always have on hand is oreos.

So what did I do differently this time? I drizzled peanut butter over the top. Lets just say it was one of my better ideas. :)

It was my first drizzling experience, but I think they turned out pretty! I was honestly just doing the whole "peanut butter drizzle" thing for aesthetic reasons, but holy moly- it adds the perfect little taste of peanut butter.

I am going to make these cookies again in October- for Halloween- with the Halloween Oreos (with the orange filling). I'm excited! (Is that dorky of me?) Ooooh and then in December for Christmas maybe I could use red/green filled oreos! (Do they make those?) Sorry. Cute cookies get me worked up.


Double Fudge Oreo Crunch Cookies with Peanut Butter Drizzle(cookie recipe from How Sweet It Is)

makes about 30 cookies

1 cup butter
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup chocolate chips (I used Semi-sweet)
1 cup chopped oreos (I just cut them into small pieces with a sharp knife)

For peanut butter drizzle: 1/4 cup peanut butter

Cream butter, sugar, eggs, and vanilla until fluffy. Add flour, cocoa powder, baking soda, and salt and mix until combined.

Fold in chocolate chips and oreos. Refrigerate dough for 2-4 hours or more. (I refrigerated mine overnight and it was fine!) When ready to bake, preheat oven to 350 degrees, roll into balls and set on baking sheet.

Bake at 350 for 10-12 minutes. When cookies come out of the oven, remove from baking sheet and put onto a cookie cooling rack with paper towels underneath. Heat peanut butter up in a microwave safe dish until liquidy. Using a fork, drizzle peanut butter over cookies. :)




Soo.. guess what I had for lunch?  A leftover hamburger roll with a piece of cheese and spicy mustard, some pringles, and a pickle. Clearly I spent more time this morning focusing on cookies than I did on making lunch. Priorities, people.