I hope you are all having a very happy holiday! Mine has been filled with family and the lovely smell of baked goods all around me. 🙂
These cookies have been everywhere in the food-blogging world. How could they not be? It’s a cookie stuffed inside of another cookie! Since everyone was virtually raving about this decadent cookie from the Picky Palate, I knew that I had to try these out for myself. Ohhhhh boy. Not only is the chocolate chip cookie recipe a keeper, but the way that the cream inside of the Oreo gets all warm and melty, these cookies are like a party in my mouth. If they weren’t the size of my head, none of these cookies would have made it past day one. These cookies are more than just a clever idea, but a very delicious one at that!
Oreo Stuffed Chocolate Chip Cookies
Makes 15 GIANT cookies or 2 dozen moderately giant cookies
2 sticks (1 cup) softened butter
3/4 cup light brown sugar
1 cup granulated sugar
1 tablespoon vanilla extract
3 1/2 cups all purpose flour
1 teaspoon baking soda
10 ounce bag of chocolate chips (I used semi-sweet)
1 package Oreos (I used double stuf!)
Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
In a medium sized bowl, mix together the flour and the baking soda.
In a large bowl, cream together the sugars and the butter. Add in the eggs and vanilla extract until just combined. Add in the dry ingredients until just incorporated.
Take one Oreo, and using a medium sized cookie scoop, scoop out the chocolate chip cookie dough and put one scoop on either end of the Oreo. Smoosh down the dough until the sides are closed.
Bake for 9-13 minutes, or until they are baked to your liking. (I ended up doing mine for around 15 because I made GIANT cookies). Enjoy!
It can be hard to bake things for a..selective little sister. So when I found a recipe that made her eyes light up and her say “Yum, make that!” you know for certain that it was going to be made. Besides, who can resist something that has CANDY inside of it? These lonely mini Twix bars have been in my cabinet, calling for something delicious to be made out of them. Like last week, I had never made cheesecake before, although I’ve bookmarked many recipes 🙂 After these, with their oh-so-creamy filling but with the slight crunch of the cookie part of the Twix, these mini-cheesecakes are the definition of heaven. So go and get yourself a slice of heaven and make these cheesecakes. 😉
Preheat the oven to 275 degrees and line 14 muffin tins.
In a food processor, grind up the graham crackers into fine crumbs. Pour into a bowl and add in the sugar. Mix to combine. Add in the melted butter until fully coated.
Scoop 1 tablespoon of the graham cracker mixture into each cupcake liner and press down firmly with your hand. Set aside.
In a stand mixer, put in the cream cheese and mix for 3 minutes, or until smooth. (A hand mixer works fine) With the mixer on, add in the sugar and combine. Add in the vanilla extract. Beat in the eggs until fully combined. Finally, add in the sour cream and combine.
Add the chopped up mini Twix bars to the cheesecake batter and fold in.
Using and ice cream scooper, scoop the batter into each cupcake liner. Bake for 30 minutes. Refrigerate the cheesecakes overnight, then enjoy!
If you’re having a bad day, make these cheesecakes. If you’re having a good day, make these cheesecakes. If you’re having any day, make these cheesecakes. You won’t regret it! 🙂