Part egg yolk chocolate chip cookie, part egg white double chocolate chip cookie aaaand with an oreo inside! Your two favorite cookie recipes now come together as one with a little surprise!
My husband, who usually checks my copy before I post, had read this double chocolate chip cookie post back in May, and liked my reference to the ‘yin yang’ so much he suggested I make the two doughs and smush them together so I’d have one cookie that kind of looked like the symbol. I never got around to it, but the idea stayed lurking in the back of my head. It wasn’t until I had some extra oreos lying around from another project that I thought… what if I did his cookie idea, but I stuck an oreo in there?! Wait, I feel like I’ve seen something like that before..
“Slutty Brownies”, A Cookie Variation
The feminist in me says this is a terrible name for a baked good (or anything really) but for familiarity’s sake, we are going with it. I gather they are called ‘slutty’ because they have the sweet trinity of all the faves: brownies, oreo and chocolate chip cookies. There is also a current trend to make them with peanut butter cups but we aren’t there yet (if you do it with this recipe please please tag me on instagram so I can see!).
If you’ve made the one egg white double chocolate chip cookies you know that those cookies are rather like a brownie in texture, very chewy and fudgy inside, so they form the ‘brownie’ portion of the bake. The chocolate chip cookie dough comes from my 1 egg yolk dough and together this is one helluva good cookie.
Stuffed Brownie Cookies from Scratch
The idea here is simple, make two separate doughs (one has to be made the day before, or at least a few hours earlier) and shape them around an oreo. I feel strongly about making chocolate chip cookies homemade from scratch (and double chocolate cookies!) but not so much about oreos – especially when you’ve already had to make two doughs.
The good news is that the two doughs are already very familiar to those of you who have made my cookies, and if you haven’t – they are small batch less than 10 minute doughs to make. And they are so good! Also, you just need one egg for both doughs!
How to make Stuffed Oreo Cookies
- Separate an egg, store the yolk
- Use the white to make dough for double chocolate cookies
- The next day make 1 yolk chocolate chip cookies
- Scoop both doughs into tablespoon sized balls
- Wrap doughs around oreos, bake!
Tips for making Chocolate Chip & Double Chocolate Chip Stuffed Oreo Cookies
- Measure your flour gently – do not over pack the cup, especially for the chocolate chip cookie dough.
- The double chocolate chip cookie dough tends to stick to your palms as you are shaping the dough around the oreo, if you clean your palm (wipe it with a wet paper towel) between every few cookies, it will make the process much easier.
- The double chocolate chip cookie dough will be hard when it comes out of the fridge and get softer as it stays at room temperature. It’s hard to work with when it’s very cold and even worse when it’s too soft. Best way to manage is take it out for 10 minutes and no more before you start shaping the cookies.
- Freeze the cookies after you’ve formed them even if just for 5 minutes. This helps them keep better shape.
- I suggest going with a 1 tablespoon each dough per oreo (so 2 tablespoons in total), this makes medium sized cookies (a bit bigger than the oreo) but you can make bigger ones if you like. Bear in mind they will spread around the oreo and look a bit like hats!
- Freezing: once the oreos are wrapped in both doughs you can freeze these in a ziplock bag and bake from frozen, just add a few more minutes to the bake time.
Tools & ingredients
Small cookie scoop: This helps portion the dough into exact amounts per cookie. I have this ‘small cookie scoop‘ which holds exactly one tablespoon of dough. The chocolate chip cookie dough will neatly give you 15 tablespoons, the double chocolate about 16 – you’ll use the extra to patch up open spots as you are molding the cookies.
Baking paper: Did you know that the type of parchment paper (or silpat mat) you use to bake your cookies on affects the final cookie? I get best results with Reynolds baking parchment; my cookies don’t overly brown and bake up perfectly.
Chocolate Chips: Because you are forming them with you hands, I prefer mini chocolate chips in the doughs. That said, I’ve never found a really good mini white chocolate chip so I use standard sized white chocolate chips (Guittard, always) and mini semi-sweet (Whole Foods has some which are wonderful).
Butter: If you’ve made my egg yolk cookies before, you know that I prefer European butter in those. For this batch, I didn’t want you to have to use two different types of butter so I’m using American style (and slightly increasing the amount for the chocolate chip cookies). You’ll have 1/2 tablespoon butter left if you are using butter from a stick.
Recipe for Stuffed Brownie Cookies
Slutty Brownie Cookies
A chocolate chip cookie dough, a double chocolate chip cookie dough meet - and an oreo in between!
- For the Double Chocolate Chip Cookie Dough
- 4 tablespoons unsalted butter
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 1/4 tsp baking soda
- 1 large egg white
- ¼ cup dutch process cocoa
- ⅓ cup plus 1 tablespoons all-purpose flour
- ⅓ cup white chocolate chips
- For the Chocolate Chip Cookie Dough
- 3 ½ tablespoons butter, room temperature
- 1/3 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 1/4 teaspoon baking soda
- ½ cup all purpose flour
- ⅓ cup mini dark chocolate chips
- 15 oreo cookies
- Step 1 Make the Double Chocolate Chip Cookie Dough: In a bowl, beat together the butter, sugar, vanilla, and salt until the mix is very light and fluffy. Add the egg white, beat until well combined. Add the flour, soda and cocoa and beat to just combine. Fold in the white chocolate chips. Set dough in the fridge overnight or for at least 4 hours. Reserve yolk for following dough.
- Step 2 Preheat the oven to 350 F. Line two cookie sheets with parchment paper.
- Step 3 Make the Chocolate Chip Cookie Dough: In a bowl, beat together the sugar, vanilla, salt and butter until light and fluffy – about 5 minutes. Add the egg yolk and beat to combine. Add the flour and baking soda, beat to just combine. Fold in the mini chocolate chips.
- Step 4 Remove the double chocolate chip cookie dough from the fridge.
- Step 5 Scoop & sandwich the doughs: Using a mini ice cream scoop or a tablespoon to portion the chocolate chip dough into about 15 rounds (1 tablespoon each). You can make the rounds bigger for bigger cookies if you like. Place the dough in your palm and take an oreo and press it into the center of the dough then press the dough around it, so that it covers half of the oreo. Do this with the rest of the dough/oreos. Now scoop the double chocolate chip cookie dough into 1 tablespoons and press them around the other side of the oreo so that each dough covers one half of the oreo. Press to ensure the oreo is completely covered and then press the cookies so they are a bit flat on top. They will only spread in the parts that are touching the pan.
- Step 6 Bake the cookies for 10 minutes. While they bake, keep the rest in the freezer until it’s time for them to go into the oven. Let cool for a few minutes before moving. Store in an airtight container.