Yield: 2 dozen

Ingredients:
1 1/4 c. (2 1/2 sticks) butter, softened
1 c. packed brown sugar
1/2 c. granulated sugar
2 tsp. pure vanilla extract
2 large eggs
2 3/4 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. kosher salt
2 c. semi-sweet chocolate chips
24 oreos

Directions:

  • Preheat oven to 375º and line a large baking sheet with parchment paper.
  • Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes.
  • Slowly beat in vanilla extract and eggs.
  • In a separate bowl, whisk flour, baking soda, and salt.
  • Stir into butter-sugar mixture.
  • Fold in chocolate chips.
  • Place dough in the refrigerator to firm up, 30 to 35 minutes.
  • Scoop about a tablespoon of cookie dough and flatten into a pancake-like circle.
  • Top with one oreo.
  • Form another tablespoon of cookie dough into a flat circle and place on top of filling.
  • Pinch edges together to seal.
  • Bake cookies for 12 to 15 minutes, or until lightly golden.