Tuesday, February 15, 2011

Stuffed Chocolate Chip Cookies

It’s Girl Scout season. This weekend I saw my local girl scout troops camped outside of the grocery stores. Of course I couldn’t resist and bought a few boxes. I immediately knew what I wanted to do with my box of thin mints.

The last few weeks, a recipe for chocolate chip cookies stuffed with oreos has been making its way around the food blogs. The original recipe was created by Picky Palate. An oreo stuffed inside a chocolate chip cookie sounds both delicious and very unhealthy. Like one of those things that belong on that site “This is Why You Are Fat.”

Anyhow, I wanted to make a version of this cookie, but with something a little lighter than an oreo. Since an oreo is so thick, to cover the cookie in chocolate chip cookie dough really makes it almost three cookies in one (a chocolate chip cookie on top, an oreo, and a chocolate chip cookie on the bottom).  I wanted the chocolate and the crunch of the oreo cookie but without the heft. So I thought of thin mints.

The thin mints are thin enough that these cookies are only slightly large than the normal chocolate chip cookies I make. I was surprised at how these turned out. I really really like them. That extra crunch in the middle with a hint of mint brought these chocolate chip cookies to a whole new level.

I was inspired by picky palate‘s idea, but I didn’t follow her recipe. Instead I used my favorite soft chocolate chip cookie recipe and a box of thin mints.

Stuffed chocolate chip cookies

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1 cup butter
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 (3.4 ounce) packages instant vanilla pudding mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips
  • about 14 thin mints

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
  2. In a large bowl, cream together the butter, brown sugar, and white
    sugar on high speed until light and fluffy. About 2-3 minutes.
  3. Beat in the instant pudding mix until blended. Stir in the eggs
    and vanilla.
  4. Blend in the flour mixture until combined.
  5. Stir in the semi-sweet chocolate chips.
  6. Take a large scoop of dough and wrap it around a thin mint so that the thin mint fits in the middle and is completely covered. Place cookies about 2 inches apart on cookie sheet.
  7. Bake for about 12 minutes in the preheated oven. Edges should be golden brown.

 

3 Responses to “Stuffed Chocolate Chip Cookies”

  1. 1

    Lauren at KeepItSweet — February 16, 2011 @ 5:22 am

    So interesting that you use pudding mix in your cookies- does that add a vanilla flavor?

    • Kirbie replied: — February 16th, 2011 @ 10:55 am

      It adds a vanilla flavor, but the main reason for the pudding mix is that it keeps the cookies really soft for a very long time. These cookies basically never get hard. And a lot of the soft cookies recipes I come across use a ton of butter to keep them so soft, so the pudding mix is healthier too.

  2. 2

    Cliff — February 16, 2011 @ 9:15 am

    It’s like a hidden treat inside a treat!

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