I have seen these cookies around blogland and decided to make them using my favorite Thick and Chewy Chocolate Chip Cookies this week. They are huge and very decadent, and were a big hit with my kids. You just can't go wrong with two cookies in one recipe!
1 1/2 sticks unsalted butter, melted and cooled to room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg yolk
2 tsp vanilla extract
2 cups + 2 T all purpose flour
1/2 tsp baking soda
pinch of salt
1 1/2 cups Ghirardelli semisweet chocolate chips
20 Oreo Cookies (for stuffing)
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
Melt the butter and set aside to cool to room temperature. In a large bowl, whisk together the flour, baking soda and salt. Set aside. Add cooled butter to large stand mixer. Add the brown sugar and granulated sugar and cream until smooth. Add the eggs and vanilla and beat until combined, scraping down the sides as needed. Reduce the mixer to low and slowly add the flour mixture, and mix just until combined. Turn the mixer off and stir in the chocolate chips.
Use a 2 oz. cookie scoop to get large ball of dough, or get about 2 T and roll into a ball. Press your thumb in the middle of the dough ball and put an Oreo cookie in the indention. Wrap the cookie dough around Oreo cookie and seal edges. Place dough 2 inches apart on prepared baking sheets.
Bake for 18-22 minutes, or until edges are lightly brown and centers are still soft and puffy. Let cookies cool on baking sheets for 10 minutes. Remove to a wire rack to cool completely or serve warm. Enjoy!