Yes, OREOS! (Alright, Cream Betweens if you want to be all technical.) I like to keep some in my freezer for emergency purposes. But anyway....
And I was like PRETZEL WHO?
I lost no time, I mean NO. TIME. whipping up a batch of my favorite no-egg raw cookie dough batter, and I started stuffing and dipping and sprinkling and before I knew it, my counter looked like a rainbow had thrown up on it. (But in a good way.)
So I did a google search and yep. Sure enough. Right here. She used a peanut butter based cookie dough. Can you say yum?
Brilliant culinary minds think alike.
Not that I'm saying we're brilliant, but, yeah, we kinda are because COOKIE DOUGH STUFFED OREOS? SHUT UP!
[Blogger makes cute little curtsy]
[Round of applause from the internet]
Here are my notes:
-I adapted my cookie dough from Taste of Home because I like that it uses sweetened condensed milk, but you can probably use your favorite eggless raw cookie dough recipe.
-I used a 12-ounce bag of the Wilton chocolate dipping disks and I did not have enough to dip all of the sandwiches in. Next time, I would use the block of chocolate almond bark or use 2 bags of the disks.
-What about using double stuff Oreos next time, huh? Huh? Wouldn't that be good?
-I had almost the perfect amount of cookie dough for 1 pack of cookies, minus a few spoonfuls for me.
-I am so making these again soon with Nutter Butters. Or Nutter Butter knock offs. Whichever.
Chocolate Chip Cookie Dough Stuffed Oreos
(Cookie dough adapted from Taste of Home)
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 (14-ounce) can sweetened condensed milk
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips
1 (16-ounce) package Oreo or chocolate sandwich cookies
Chocolate bark or chocolate disks for dipping (melted according to package directions)
Mini M&Ms for decoration
Cream the butter and brown sugar until light and fluffy. Beat in vanilla and condensed milk. Add flour and salt and beat well. Stir in chocolate chips.
Separate each cookie into two halves. Using a small cookie scoop, scoop a level mound of cookie dough onto one of the halves and top with the other half, slightly pressing down. Repeat with remaining cookies. Chill in fridge for about an hour. Dip in chocolate, letting excess drip off, and place on wax paper lined cookie sheet. Sprinkle with M & Ms to decorate and place in fridge until chocolate hardens.