The recipe was inspired by a friend who made Oreo Stuffed Chocolate Chip Cookies. She called them Inception Cookies (dream within dream/cookie within a cookie, get it?). I made a vegan version because I had just found out Oreos were vegan and thought it would be a fun cookie.
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Oreo Stuffed Chocolate Chip Cookies
Well, guess what? Nobody really cared about the vegan version of these cookies. Oreos may be vegan, but when it comes to Oreo stuffed chocolate chip cookies, my friends wanted the butter, sugar and eggs. So I made some batches using Pillsbury refrigerated dough and worked out some good scratch versions with homemade dough. Another old Pillsbury recipe, actually.
Non-Vegan Version
So the new Oreo stuffed chocolate chip cookie recipe is in the card. You can make them in muffin tins if you like that shape, or just wrap the dough around them, chill and bake.
Refrigerated Dough Version
My friend's original version was made with refrigerated cookie dough, so if you'd like to take a shortcut you can use that instead of the scratch dough. Just wrap dough around the Oreos and bake at 350F for 12 to 15 minutes. My friend used the muffin tins with the refrigerated dough to contain spreading.
Recipe
Oreo Stuffed Chocolate Chip Cookies
Ingredients
- 4 ¼ cups all-purpose flour, lightly spooned or weighed (540 grams)
- 2 teaspoon baking soda
- ½ teaspoon salt
- 3 sticks salted butter, cut into 1 inch chunks, room temperature (342 grams)
- 1 ¼ cup light brown sugar (or a mix of light and dark) (230 grams)
- 1 ¼ cups white sugar (225 grams)
- 3 large eggs (140 grams)
- 2 teaspoons vanilla or vanilla bean paste
- 3 cups semisweet or bittersweet chocolate chips (20 oz) (rounded cups or weigh)
- 24 ct Oreo Cookies
Instructions
- Whisk the flour, baking soda and salt together in a bowl and set aside.
- In the bowl of a stand mixer with the paddle attached, beat the butter and both sugars just until creamy and well blended.
- Add each egg one at a time, beating on medium speed just until blended. Beat in the vanilla paste (or vanilla). Scrape side of bowl often.
- With mixer on lowest speed, gradually add the flour mixture, stopping often to scrape side of the bowl. This is a very thick, slightly dry dough so you may want to use your hands to mix or even empty onto a pastry mat and push it all together. Before it is completely mixed, mix in the chocolate chips.
- Divide the dough into 24 pieces. Wrap each section tightly around an Oreo. Chill the dough balls for at least 30 minutes or until ready to bake.
- Preheat oven to 375 degrees F. If your oven runs hot you can use 350F, but 375 gets the job done quicker and the cookies are a little brownie.
- Grease 12 muffin tin cavities (or 24 if you are baking them all at once).
- Bake until golden brown and set, about 15 minutes. Let cool in the muffin tins for 5 minutes, then loosen but don't remove. Let cool completely at room temperature of in the freezer.
- If baking without the muffin tins, follow the same directions as above, but preheat to 375F and bake at 375F for about 10-12 minutes (or longer if you want them very brown).
Anna says
Hi Stephanie,
What I'd do is wrap the cookies in the dough just enough so that they are covered, set the cookies in greased muffin cups, then bake at 325 or 350 F until the edges are lightly browned and the cookies appear done. Times will vary depending on the brand of dough, so I recommend doing a test cookie by baking one cookie first.
STEPHANIE says
How do you cook them if you just use regular store cookie dough?
Mackenzie@The Caramel Cookie says
Yay for vegan cookies!
Erin @ Texanerin Baking says
Haha. I love the name! Inception cookies... very catchy. 🙂
They look awesome. I love how it just kind of floats. Happy St. Patrick's Day!
Holiday Baker Man says
Very cool!
Marie Charrier says
Trop gourmands !
Adam says
These cookies look awesome. Love the muffin tin thing. The only problem is that you only get one (or at least you should only eat one :)). And man, Inception is a good movie :).
Gloria says
Cute cookies! Like the cross section..kinda of smiling at us!
Rebecca says
I love those new foil-lined paper wrappers! I just got some recently and they worked great with peanut butter cups and brownies.
Lisa Ernst says
So fun looking! This reminds me a of Katrina's chocolate chip cookies with truffles inside. I like that you made a vegan attempt. I'll go with the real butter, but leave out the eggs.
Anna says
Sue, those are the new (or slightly new) Reynold's cups. They're usually in the baking aisle.
Sue says
Those are cute and the cupcake liner in the photo is really attractive too.