bake: Berry Oreo Dark Chocolate Chunk Cookies

 

Oh my – now that’s a mouthful of a description! (And as you can see, it’s a mouthful of a cookie too ;)

I was so inspired by Picky Palate’s Oreo Stuffed Chocolate Chip Cookies, that I decided I needed to kick it up a notch & put my own spin on this yumminess!

I found these yummy Berry Burst Oreo’s, and I have been holding on to them for the perfect cookie moment!

Enter, “the perfect cookie moment”…that is how these yummy {new} cookies and this crazy concoction came to me.

So, with my initial inspiration, along with the cookie base of my Double Chocolate Peppermint Cookies, a marriage of strawberry chocolate HEAVEN was made!

(I do a lot of experimenting in the kitchen so I wasn’t sure it was going to work – but boy, did it ever!  V, T, & hubs APPROVED :)

 

And there you have it, a perfect cookie for Valentine’s Day!

 

 

♥ Berry Oreo Dark Chocolate Chunk Cookies ♥

Ingredients

• 1 cup (2 sticks) cold unsalted butter, cubed
• 1 1/4 cup sugar
• 2 eggs
• 1/2 cup special dark cocoa powder
• 2 1/4 cups flour
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1 bag Nestle Dark Chocolate Chips (10 oz.)
• 1 package Berry Burst Oreo’s (15.25 oz.)
• vegetable shortening for cookie molding

Directions

1. Preheat oven to 350° F.
2. Line your baking sheets with parchment paper (this makes for easy clean-up :).
3. In a large bowl combine the cold cubed butter & sugar. Beat together on medium-high speed until light & fluffy, approximately 2-3 minutes.
4. Beat in each egg, one at a time. Blend well.
5. Mix in the dark cocoa powder. Blend well.
6. Add the flour, salt, and baking powder & blend on a lower speed until just combined (do not over-mix).
7. Fold in the dark chocolate chips gently with a spatula.
8. Lay out your Oreo’s, about six at a time.
9. Place a small scoop of dough on the top of each Oreo.  Flip them over.  (see pic)
10. Place a small scoop of dough on the bottom of each Oreo.  (see pic)
11. Next, you will need to grease up your hands with shortening so it is easier to mold the sticky texture.
12. Smash the concoction together enclosing the Oreo & wrapping the dough around the Oreo.  (see pic)
13. Place each cookie dough onto prepared baking sheets, a few inches apart.
14. Bake approximately 15 minutes.
15. Let cookies cool on sheet for 5 minutes, then transfer them to a wire rack to cool completely.
16. Store in an airtight container.

Makes 22 cookies, exactly.

♥

xx ♥ m