Recipe yields 38 cookies
38 Oreo cookies
1 1/2 cups all-purpose flour
1/2 cup white sugar
1/2 cup light brown sugar
1 cup unsalted butter
1/2 tsp kosher salt
1/2 tsp baking soda
1 large egg
1/2 tsp vanilla extract
1 cup mini semi-sweet chocolate chips
8 oz semi-sweet baking chocolate
Preheat the oven to 350 degrees. Unwrap all your Oreo cookies and separate them with the white frosting on one side and a plain cookie on the other.
Line a baking sheet with parchment paper and place the cookie halves without the frosting onto the sheet. Reserve the cookie halves with the frosting for later on.
In a medium bowl, combine room temperature butter with the sugars. Beat with a hand mixer or in a stand mixer until well combined, soft and fluffy. About 2-3 minutes.
Add egg and vanilla extract to butter mixture and mix until well combined.
In a separate small bowl, combine flour, salt and baking powder. Slowly add flour mixture to butter mixture and mix until flour is combined and you no longer see any streaks of white. Do not over mix!
Add mini chocolate chips to the mixture and incorporate them into the batter with a mixing spoon.
Using a small ice cream scoop, spoon about 1 tbsp of batter on top of each Oreo cookie half.
Bake for 8-9 minutes. When you remove from the over, if the cookies have overflowed, use a knife to gently push them back on top of the Oreo.
Let the cookies cool completely, until the frosting has hardened and the sandwiches will not separate. While cooling, melt the baking chocolate in a heat proof bowl either using a double-broiler or in the microwave at 30 second intervals.
Dip each cookie sandwich half way into the melted chocolate and place on a tray lined with wax paper.
Refrigerate cookies until chocolate hardens. I left mine in the refrigerator over night and they came out perfect! Serve with a large glass of milk (you will need one with all the chocolate!) and enjoy!