Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 3/4 cup granulated white sugar
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 12–14 classic Oreo cookies
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large mixing bowl or the bowl of a stand mixer, combine the softened butter, brown sugar, and granulated sugar. Beat on medium-high speed for about 2-3 minutes until the mixture is light, fluffy, and pale in color. This process incorporates air, which ensures your cookies have the perfect texture.
- Add the egg and vanilla extract to the creamed butter mixture. Beat again until fully combined. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the chocolate chips by hand using a spatula to avoid overworking the dough.
- Take about two tablespoons of cookie dough and flatten it into a disc in the palm of your hand. Place one whole Oreo cookie in the center. Take another tablespoon of dough, flatten it, and place it on top of the Oreo. Pinch the edges of the two dough discs together and roll the entire thing between your palms until the Oreo is completely sealed inside a ball of dough. Repeat this with the remaining dough and Oreos.
- Place the dough balls on the prepared baking sheets, spacing them at least 3 inches apart because these cookies are large and will spread. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft. Remove from the oven and let them cool on the baking sheet for at least 10 minutes to set before transferring them to a wire rack. This patience ensures a chewy center!
- Cook Time: 32 minutes