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If I must be known for something, I’m OK if it’s for my chocolate chip cookies (CCCs) in general. But these Oreo bombs? They’re crazy good and pretty much two-and-a-half cookies in one. With the pleasing combo of crispy and chewy, plus a whole ‘nother cookie inside, they’re huge–both in size and flavor! They’re especially wonderful right out of the oven. Let’s live large and bake some, shall we?

Cookie Monster is taking Metro North to my house right this minute!

Cookie Monster riding train

“Me on me way to Katty’s Kitchen! All aboard for New Haven and Oreo bomb CCCs!”

 

KATTY’S OREO BOMB CCCs

1 stick butter (salted), softened
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1/4 cup white sugar
1/4 cup turbinado sugar
¾ cup light brown sugar, firmly packed
1 ½ teaspoons vanilla extract
1 large egg, room temperature
½ cup dark chocolate Valrhona Guanaja feves, chopped
13 Oreos (just regular, not Double Stuf, please–otherwise, it will be even more challenging to cover them with cookie dough!)

Cream the butter and the sugars until light. Scrape down the sides of the bowl. Add lightly beaten egg and vanilla; mix just till egg is incorporated. Scrape down the bowl again.

Sift flour, baking soda and salt into a separate bowl. With mixer on low, slowly add dry ingredients. Mix only until combined: do not overmix. Fold in chopped chocolate.

If you want to refrigerate these to bake later, make sure you roll the dough around the Oreos first, while the dough is still pliable, before you chill them.

I used my medium scoop, but made it a heaping scoop so there’s enough dough to completely cover the Oreo. Make it easy: split the scoop of dough in half, flatten it and wrap it around.

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Use a heaping scoop of dough.

Your unbaked Oreo bombs will look like this. Don’t stress if you break an Oreo inside. They bake up the same, regardless. These bombs get BIG, so I put just six per cookie sheet to give them room.

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Preheat oven to 350 degrees F. Adjust racks to lower and upper thirds of the oven. Bake for 11-14 minutes (14 in my oven) or until golden brown around the edges but still soft, almost not-quite-done, in the center. At the halfway mark, turn the sheets front to back and switch racks (7 and 7, up the river, down the river).

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This recipe yields 13 ridiculously, joyously, big, beautiful, AHM NOM NOM NOM Oreo bomb CCCs. You’re gonna love them!