Crispy Oreo Chocolate Chip Cookies
Welcome to KimBakesMeHappy! These are by far my favorite chocolate chip cookies with a twist I have made until now. Not only are these cookies golden, gooey, and loaded with melty chocolate chunks, but there’s an extra surprise waiting inside: a whole Oreo coated in dreamy white chocolate. So basically, cookie heaven in every bite.
These are a must try for all you cookie lovers out there! Happy baking 🙂
Crispy Oreo Chocolate Chip Cookies
Course: Cookies, Sweets12
servings15
minutes2
minutes12
hoursThese NY style Oreo filled cookies are perfect balanced since they are big and are baked just long enough to get crispy from the outside but stay gooey from the inside. The only hard part is to decide who gets to eat the last one…
Ingredients
270 g butter
370 g flour
3 tsp cornstarch
½ tsp baking powder
½ tsp baking soda
½ tsp salt
230 g light brown sugar
110 g granulated sugar
2 eggs + 2 egg yolks
1½ tsp vanilla extract
150 g chopped dark chocolate
150 g chopped milk chocolate
12 oreos covered in white chocolate
Instructions
- Melt the butter in a sauce pan. Let it simmer over medium high heat (while stirring) for about 5 minutes until it gets really foamy, brownish and smells nutty. Let it cool for at least half an hour in a heatproof bowl.
- Add the sugars to the butter and mix. Add the egg, yolk and vanilla extract and mix again.
- Combine the dry ingredients in a separate bowl, then sift into the wet mixture. Mix until the flour is just incorporated.
- Fold in the chocolate chips.
- Get one scoop of the cookie dough at a time, and make it flat with your hands. Add an oreo in the middle and fold the dough around.
- Cool for around 12 hours or overnight.
- Bake the cookies straight out of the fridge in 2 batches of 6 at 180°C conventional for 14 minutes.
- If desired, reshape while hot.
- Let the cookies cool down on the tray for about 20 minutes. Now it’s time to attack!
