By Bon Appetit magazine
We found these over at the blog Becky Bakes yesterday. Becky, it turns out, was inspired by Jenny at the Picky Palate blog. Both bloggers suggest using double-stuffed Oreos, obviously. Guess you can't spell overload without o-r-e-o. Seriously guys, this is the new cupcake.
Here's the recipe:
- 2 sticks softened butter
- 3/4 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla
- 3 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 10 oz bag chocolate chips
- 1 pkg. Oreo cookies
Preparation:
Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.
In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Makes about 2 dozen VERY LARGE cookies.
Click here for step-by-step instructions and pictures from Picky Palate.
Photo Credit: Rebekah Heinemann
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