If I could, I would come up to your desk, and slip this Valentine into a shoebox that you’d carefully decorated with hearts, glitter, and doilies.
Attached to the valentine would be one of these cookies. And it would not fit through the slot that you cut into the top of your box, so we would just give up and eat five of them together instead. Because Valentine’s Day is nothing if it isn’t about overdoing it in the dessert category.
Or perhaps I would sneak one of these oreo-stuffed cookies into your locker with a note that reads: “You’re the STUFF dreams are made of.”
And I would again wonder why I don’t have my own line of pun-based greeting cards.
Either way, you would eat this cookie, which is the size of a slider, and you would know for sure that you’re appreciated. That I’m so thankful for this little corner of the Interwebs where I can share the mostly hilarious but sometimes hard moments of my life. That I’m daily amazed at how many of you stop here and take a moment to connect with me and my Minnesota words over a shared love of food.
So whether you are going out to a gourmet meal tonight…or kicking it Papa Murphy’s “heart-baker” style, know that these cookies are for you because in a weird and bloggiful way, I love you.
Alright, before this gets any more sentimental, let’s talk cookies. These cookies are the deep-fried twinkies of the cookie world: indulgent, totally unnecessary and puzzling, as in why, why would anyone ever think to put an oreo inside another cookie? But like the twinkie, it draws you in…maybe out of curiosity at first (Why does that chocolate chip cookie have a tumor?) and then out of gluttony after that (Why doesn’t every cookie have another cookie inside of it? nomnomnomnom.).
These are made from a chocolate chip cookie recipe that’s a little on the cakey side so that it can adequatly enclose its inner oreo treasure. I added some peanut butter to the mix because I’m dangerous like that. You take two disks of cookie dough and put them on either side of an orea in what looks startlingly like a hamburger.
Then, in play-dough like motions, you shape the two cookie dough disks around the oreo to enclose it. When baked for ten minutes, the oreo softens up just enough to lose its crunchiness and instead melds together with the chocolate chip cookie, and the two become one.
So, here’s to the Cookie Monster in all of you, My Valentines. Happy Valentine’s Day.
(recipe adapted from Lovin' From the Oven )
(yields app. 18 cookies)
This recipe for oreo-stuffed peanut butter chocolate chip cookies is a really fun take on cookie-making! I adapted the recipe by adding some peanut butter and not adding as much brown and white sugar as the original recipe called for. I also used milk chocolate chips instead of semi-sweet because I felt like the sweeter chip went better with the oreo and peanut butter. Finally, this is a really floury dough, and it needs to be that way so that you don't end up with cookies that look like they have a tumor. So don't be concerned if the dough seems really dry.
2 sticks butter, softened
1/2 c. packed brown sugar
3/4 c. white sugar
2 large eggs
1/4 c. peanut butter (I melt it for 15 secs. on high before mixing in)
1 tbsp. vanilla extract
3 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
10 ounces milk chocolate chips
1 package Oreo cookies*
Cream together the butter and sugars. Add in the eggs, peanut butter, and vanilla and mix until well combined.
In a separate bowl, mix together the flour, baking soda, and salt.
Slowly add the dry mix to the wet mixture until just combined. Stir in the chocolate chips.
Cover and refrigerate the dough for an hour or in the freezer for a half hour.
Preheat oven to 350*.
Roll the cookie dough into 1 1/2" balls, then flatten into disks. Place one disk on top of an oreo, another on the bottom, and seal the sides together, totally enclosing the oreo.
Place the cookies at least two inches apart on a baking sheet and bake for 9-13 minutes until cookies are slightly golden in color. (I had to use a spatula and check the bottoms of the cookies; when the bottoms were golden brown, I removed them from the oven, even if the tops looked underdone. I let them sit on the cookie sheet an additional 2 minutes before placing on a wire rack to cool and that seems to set the cookies adequately.)
Cool on a wire rack, and store in an airtight container at room temperature.