Okay, so these cookies might just lean a little towards the ridiculous. A three and a half ounce ball of the best-ever chocolate chip cookie dough encasing an entire Oreo sat atop an entire Reese's Peanut Butter Cup, and then baked? Yes it's happening. And it is GLORIOUS!
The inspiration for these cookies came from a strange place - the Seahawk's home football games. I've been a proud season ticket holder for around 6 years. I've been through lots of bad with the team, and recently, lots of good!
After their big win, the stadium opened its doors to a crazy amount of new delicious food, including, but not limited to: hot dogs that stretch 2 feet long with various toppings, sandwiches with locally cured meats, and homemade dingdongs the size of your face. You know what else they now have? Oreo-stuffed chocolate chip cookies.
My boyfriend insisted I try my hand at this incredible thing, but I wanted to find a way to make them even better. The originals I saw were rather flat, with an Oreo-sized bulge in the center. That's a lot of cookie without a lot of stuffing! I added a peanut butter cup, and made my cookies thick and chewy. There's also a light sprinkling of flaky sea salt on the very top, just to balance out some of the sweetness, and bring out the best in the chocolate. It's totally necessary.
The base recipe is an adaptation from what I think is the best chocolate chip cookie in the universe - the New York Times recipe by David Leite adapted from Jacques Torres.
Oh, and the best thing about these cookies? They get even better with age! So go ahead and make them a few days or even a week ahead of time, leave them at room temperature, and then enjoy them with a nice, tall glass of milk!
Everybody loves a ridiculous cookie every now and again. We have quite a few of them here on Food Fanatic; check out Alaina's blueberry chocolate chip skillet cookie and Jamie's Rolo cookie bars while you're at it.
Super Stuffed Chocolate Chip Cookies Recipe
Ingredients
- 3 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 2 1/2 sticks unsalted butter
- 1 1/2 cups light brown sugar, packed
- 2 eggs, large
- 2 teaspoons pure vanilla extract
- 12 ounces semi-sweet chocolate chips
- 17-18 oreos, regular
- 17-18 reese's peanut butter cups
- fleur de sel, or sea salt, for sprinkling
Directions
- Combine flours, baking soda, baking powder, and salt into a medium-sized mixing bowl. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy (about 5 minutes). Add in the eggs and vanilla and beat on high for 10 minutes. Reduce the mixer speed to low and add in the dry ingredients and mix until just combined (about 5 to 10 seconds). Finally, add in the chocolate chips and combine.
- Cover the bowl with plastic wrap and refrigerate the dough for 24 to 36 hours (or up to 72 hours).
- Preheat oven to 350°F. Line a few baking sheets with parchment paper or silicone baking mats.
- Scoop 1 and 1/2 ounce balls out at a time. Flatten each into a circle in your hand. Place a peanut butter cup on one circle; top it with an Oreo and then another dough circle. Wrap the dough around the filling and close it up into a ball. Place on the baking sheets a couple inches apart (only around 6 per baking sheet). Sprinkle each with sea salt.
- Bake for 18 minutes until golden brown. Cool for a couple minutes on the baking sheet before transferring to a wire rack to cool further.
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