Oreo Cakester-Stuffed Cookie
Makes 10 cookies
Ingredients
¾ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
1½ teaspoons vanilla extract
1 large egg
1 large egg yolk
2¼ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup chocolate chips (I used a combination of dark and white chocolate)
12 Oreos, broken into pieces
1 box Oreo Cakesters (10 total)
Optional Decoration
Melted dark and white chocolate
Directions
In a large bowl or stand mixer, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
Add the vanilla extract, egg, and egg yolk. Mix until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture. Mix until just combined, and a dough forms.
Fold in the chocolate chips and Oreo pieces, mixing only until evenly distributed.
Cover the dough with cling film and refrigerate for at least 30 minutes.
Divide the chilled dough into 10 equal portions. I recommend using an ice cream scoop or kitchen scale to ensure the cookies are evenly sized.
Create an indentation in the center of each portion of dough and place one Oreo Cakester inside. Carefully fold the dough around the Cakester, making sure it is completely enclosed.
Preheat the oven to 375°F and line two baking trays with parchment paper.
Arrange the dough balls on the prepared trays, leaving plenty of space between each cookie.
Bake for 7 to 10 minutes, or until the edges are set and the centers are still slightly soft.
Allow the cookies to cool on the baking trays for at least 5 minutes before transferring them to a cooling rack to cool completely.
For the optional decoration, melt the dark and white chocolate separately, then transfer each to a piping bag. Drizzle the chocolate over the cooled cookies and allow it to set before serving.
Store the cookies in an airtight container at room temperature for 3 to 5 days.
