Cookieo Recipe
So because I'm disgusting this is something I thought up about two years ago. Basically I won’t stop until we’re all insulin dependent. These cookies are delish on their own, but stuffing them with an Oreo takes them to a whole new level! Ingredients 150g unsalted butter (softened) 80g Light Muscovado Sugar 80g Granulated Sugar 2 tsp Vanilla Extract 1 Large Egg 225g Plain Flour ½ tsp Bicarbonate of Soda ¼ Sea Salt (Maldon is best) 200g Plain Chocolate Chips (I used Sainsbury’s Taste The Difference) Method 1. Pre heat the oven to Gas Mark 5. Line two baking sheets with baking paper.
2. Place the softened butter and two sugars into a bowl and beat until light and fluffy. Add the vanilla extract and the egg and beat until mixed. Sieve all the dry ingredients over the mixture and stir until just combined, then add the chocolate.
3. Chill the cookie dough in the fridge for up to an hour, the longer the better as the dough can become sticky and hard to handle.
Cookie dough
4. Remove from the fridge, take an Oreo cookie and place one teaspoon of dough on the top of the cookie and one on the bottom, then mould with your hands so it completely covers the cookie. Do this as quickly as possible as the dough becomes hard to work with the longer it’s handled. Place the cookies on the prepared baking sheets as far apart as possible, I went with four per sheet in each corner as they spread when cooking. Bake in the oven for 10-12 minutes. The cookies will still be soft in the centre and will have just started to brown on the outsides.
Cookie dough moulded around the Oreo
5. Leave to cool on the trays then transfer to a wire rack to cool.
Inside the cookie Variation: I also made Peanut Butter Cookies stuffed with Reece’s Pieces Peanut Butter Cups, a more grown up version of the cookieo. I used Lorraine Pascales peanut butter cookie recipe, and assembled the same way as the cookie above. Enjoy!
Inside the peanut butter cookieo