A few weeks ago, we were at Walgreens picking up some medicine and a few other things and a pack of Easter Oreos caught my eye. I did not have any real idea what I was going to make with these but I knew where to turn for some interesting Oreo ideas-Picky Palate. If you have never check out her blog it is filled with tons of recipe ideas – desserts and dinner alike! I found her recipe for Chocolate Chip Cookie Stuffed Oreos and I knew that this fun idea was perfect for these super cute, fun, egg shaped, purple stuffed Oreos.
This recipe uses basic chocolate chip cookie dough ingredients and some super fun Oreos thrown in! They are 1/2 cup room temperature butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 room temperature egg, 1 teaspoon vanilla, 1 1/2 cup all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 1/2 cups mini chocolate chips (or chopped up regular chocolate chips if you have less mini than you need), and a pack of holiday Oreos.
Preheat the oven to 350 F degree and line a baking sheet with parchment paper. To begin the recipe, cream the butter and sugars together in a stand mixer fitted with a paddle attachment. Then add the egg and vanilla and whip the mixture on high until the mixture is light in color and fluffy in texture.
In a small bowl, combine the flour, salt and baking soda. Add this slowly to the mixture while the mixer is on low. Scrape down the sides as needed. Add the chocolate chips and mix just until combined. Throw your mixing bowl in the fridge while you prepare the Oreos.
Twist the Oreos and place each of the plain sides of the cookies without cream on them on the baking sheet. Leave the other sides of the cookies to the sides until after the cookies bake. Using the smallest OXO cookie scoop – fill the scoop only half full and place the cookie dough on top of the plain Oreo side. Bake the cookies for 8 minutes.
After the cookies come out of the oven, press the cream top of the Oreo on top of the baked chocolate chip cookie. You want to do this while the cookies are still warm so that the icing begins to melt slightly onto the chocolate chip cookie. After the Oreo top sits for a second you can gently press down on the cookie to help it along.
I made Kevin be my taste tester for this recipe because he LOVES Oreos. When he ate one while they were warm he said he could only taste the Oreos. The next day, he took them to the office and reported back that when cool, you could taste the Oreo and the chocolate chip cookies. He also said that everyone loved them.
- This recipe could be made with any fun seasonal Oreo you can find, making it a fun option for any holiday.
- This recipe is EASY & FUN!
- If you were really short on time you could purchase pre-made cookie dough to use for the filling too.
Recipe: Easter Chocolate Chip Oreos
- 1/2 cup room temperature butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 room temperature egg
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups mini chocolate chips
- 1 box Oreos
- Preheat the oven 350 F degrees & line a cookie sheet with parchment paper
- Cream the butter and sugars together in a stand mixer fitted with a paddle attachment. Add the egg and vanilla and whip the mixture on high until light in color and fluffy in texture.
- In a small bowl, mix the dry ingredients and add it to the mixture while the mixer is on low. Scrape down sides as needed. Add the chocolate chips and mix until combined. Put the bowl with in the fridge while preparing the Oreos.
- Twist the Oreos apart and place the plain side of the Oreo on the baking sheet. Scoop a half scoop of the small OXO scoop of cookie dough and place it on top of each plain Oreo half. Bake for 8 minutes.
- Pull the cookie sheet out of the oven and place it on a cooking rack. While the cookies are still warm, place the cream filled top on top of the cookie so that the icing will begin to melt. All the cookies to cool completely or eat while warm.
Recipe adapted from Picky Palate