It's National Chocolate Chip Day

Enjoy This Tasty Twist on a Traditional Cookie

By Wan of Wan Life to Live August 4, 2011

Local mommy blogger Wan of "Wan Life to Live" has a tasty twist on a classic cookie in honor of National Chocolate Chip Day!

Funny how one chef’s mistake a bazillion years ago ended up becoming one of the world’s most favorite cookies in the history of…well, everything. We totally owe that dude a multitude of thanks, don’t we?

I’m a major cookie monster. In fact, my entire family is – which makes it easy for me to justify firing up the oven even in the dead of summer to bake up a batch of delicious treats. They never complain about yummy, fresh-baked goodies. A couple of years ago, I was on a crazy quest for the most perfect chocolate chip cookie recipe that ever was, and found that most of the ones out there are pretty much the same. Butter, flour, two kinds of sugar, chocolate chips, blah, blah, blah. Sometimes the measurements varied a little, but for the most part, every recipe was pretty much a carbon copy of the last one I’d tried.

Until now. Oh, yes. The chocolate chip cookie gods smiled down on me when I came across the most awesome, fabulously indulgent idea on the face of the planet. Are you ready for this?


That’s right. It’s a cookie INSIDE of another cookie. It’s a sugar rush and a half. It’s gonna make you run an extra mile on that treadmill so you can munch away happily and guilt-free. And it’s ah-may-zing.

I actually blogged about making these little nuggets of heaven (you can read my post here: – be warned, my language gets a little, uh…salty at times), but if you’re looking to make a batch yourself immediately, here’s the recipe:

Oreo-Stuffed Chocolate Chip Cookies, slightly adapted from Picky Palate

1 cup (or 2 sticks) butter – some like to soften their butter, I don’t find it necessary. I just cut it up straight out of the fridge into, oh, maybe inch-wide chunks and let my Kitchenaid go at it.

¾ cup packed brown sugar

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract - none of that gross artificial garbage, people. Use the good stuff. Trust me on this.

3 ½ cups all-purpose flour - sometimes I do a combo of AP flour and whole wheat, to make myself feel a little better about this whole thing.

1 teaspoon salt - you can use a little less if not using unsalted butter

1 teaspoon baking soda

1 ¼ cup mini chocolate chips - this measurement is totally adjustable to your liking.

Mini Oreo cookies - I found that the snack-sized tub at Target’s dollar bin worked perfectly, with a few left to snack on while these are baking. 

Preheat the oven to 350 degrees.

Mix the flour, salt and baking soda together. In another bowl cream butter and sugars until combined, and stir in eggs and vanilla. Add dry ingredients gradually to creamed mixture until just combined, and mix in chocolate chips.

With a small cookie scoop or a rounded tablespoon, take a scoop of cookie dough and place it on top of a mini Oreo. Then grab another scoop of dough and place it on the bottom of the cookie, and pinch the edges together until you have a small ball of dough with the Oreo completely enclosed. It's gonna be about the size of a golf ball. Or a ping-pong ball. You get it. 

Place cookie balls on a baking sheet (preferably lined with parchment or a Silpat) at least 2” apart. Bake for about 9-11 minutes.

Allow cookies to cool on sheet for about 5 minutes and then transfer to a wire rack to cool completely. While you're waiting, go run a mile or do a round of P90X or something. Then pour yourself a big ol’ glass of milk and have at it!

Stop by my blog at for more fun recipes, random stories, pictures of my kids, sewing projects, and all sorts of crazy adventures – in and out of my kitchen. Sometimes I do giveaways, too. I’m fun. Come see me.