MAKES 22 COOKIES
Why have Oreos or chocolate chip cookies, when you can have both?! Oreos stuffed inside an easy-to-make, chewy chocolate chip cookie = a BATCH made in heaven. We love how these ordinary-looking cookies have a chocolatey surprise waiting inside. WARNING: These Oreo Stuffed Chocolate Chip Cookies are seriously addictive.
Get to know the plant-based baker who invented this epic recipe, Lauren Melissa. Check out her other lovable recipes: Apple Cinnamon Scrolls, and Chocolate Lava Cake, just in time for Valentine’s Day!
Line two baking trays with grease-proof paper.
Pre-heat oven to 355°F.
In the bowl of a standing mixer, mix vegan butter, caster sugar, organic brown sugar and pure vanilla extract for 1-2 minutes, or until light and fluffy.
Add water and stir through.
In a separate bowl, mix all-purpose flour, sea salt, baking soda and corn flour.
Combine wet and dry ingredients and mix well. Slowly fold in chocolate chips and mix until fully combined.
Measure out even amounts of dough, using a tablespoon-sized cookie scoop.
Dust your hands lightly in flour, to avoid the dough sticking to them.
Place an Oreo in between two scoops of the dough and using your hands, mold the dough around the cookie, until the edges are sealed and the Oreo is completely enclosed.
Repeat with each cookie until all the dough has been used.
Place cookies evenly between two lined baking trays and chill in the fridge for 20 minutes.
Bake cookies for 12-15 minutes or until lightly golden on edges.
Leave on baking tray for 5 minutes to cool, before transferring to a wire rack until completely cooled.
NOTES + STORAGE TIPS
Oreo Stuffed Chocolate Chip Cookies can be stored in an air-tight container at room temperature up to 3 days.