I was stumbling through the web today at work and stumbled on this recipe. I thought it sounded insanely good, and sent the link to Sarah. My timing was good, since she was getting ready for a trip to Trader Joe's and she has a work potluck tomorrow, so she decided to make them. I'll put her notes in the notes section at the bottom. These cookies are really tasty, and using the candy cane Joe-Joe's made them even better. Besides, who can resist cookies that have other cookies as an ingredient!
- 2/3 cup (11 Tablespoons) butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups chocolate chips
- 20 Oreos (or other creme-filled chocolate cookies)
- About a half an hour before you’re going to bake, set the butter out on the counter to soften up.
- Put your 20 Oreos in a gallon-sized zip-top bag. Squeeze most of the air out of it and seal well. Smash the cookies up into small pieces with a rolling pin. Put the cookie pieces in a measuring cup. You should have about 2 cups. If you don’t, smash up a few more cookies until you do. Set aside.
- Preheat your oven to 350F. Line two sheet pans with parchment paper and set aside.
- Put the white sugar and brown sugar in your mixer’s bowl. Add the vanilla extract, egg, and softened butter. Fit your mixer with a standard paddle beater. Beat on medium-high for maybe a minute, until all the ingredients come together.
- Toss in the flour, baking soda, and salt. Beat on medium-high until the dry ingredients are well combined with the wet.
- Scrape down the sides of the mixing bowl with a spatula and toss in the chocolate chips. Beat until mixed.
- Add the crushed Oreos. Beat on medium-high for maybe a minute until the cookies are well combined into the dough. The creme filling will basically disappear into the cookie dough, which will be speckled with tiny bits of chocolate cookie.
- With a large soup spoon, drop blobs of cookie dough onto the pans, evenly spaced out. If you’re using a standard size sheet pan, you should be able to get 12 on each pan. Don’t bother smooshing the cookie dough down. It will melt flat as the cookies bake.
- When you have both pans filled with cookie dough blobs, pop them into your preheated oven. Bake for about 13 minutes at 350 degrees. When they’re done, they’ll be opaque and just starting to brown at the very edges. Don’t let them brown too much on the edges, or they’ll be crisp, not chewy. Yank them out of the oven. With a thin spatula, transfer the cookies to a rack to cool. Repeat this process until you’ve used up the rest of the dough.
Sarah says: if you use the candy cane Joe-Joe's, check the cookies around 11 1/2 minutes for doneness. The candy cane pieces appear to cause them to cook a little bit faster, so our cookies were just a touch on the crispy side (but still awesome).
Photo arranged by Sarah, taken by me, edited by Sarah.