So, you guys know I make these cookies that I call “Inception cookies.” It’s a cookie within a cookie — Oreos inside chocolate chip. I got the idea from the amazing Jenny at Picky Palate. A friend shared her Oreo-Stuffed Chocolate Chip Cookies post on Tumblr, and we decided right away that I had to try them. I’m already extremely proud of my chocolate chip cookies, so I wanted to take them up a level with this recipe.
I made a post about this a week ago, but I took it down soon after posting — I got nervous because my chocolate chip cookie recipe is basically the one off the back of the chocolate chip bag, with a few tweaks, and I didn’t want to be stealing their recipe or anything. I was going to let it go, but I guess several people out there saw the post, because I’ve been seeing “Inception cookies” pop up on my “searched terms” list every day. I have to satisfy you guys somehow!
So, rather than a “Here’s the recipe” post, I’m just going with, “Here’s how I make cookies.”
Grab a bag of Nestlé Chocolate Chip Cookies, and follow the recipe on the back. Two adjustments:
- Use a little extra baking soda. Not a ton extra — just don’t completely level off the measuring spoon.
- Skip real butter in favor of Imperial butter substitute. I use it because I’m a cheap college kid and our campus market sells it for a dollar, but it honestly makes better cookies. I used the exact same recipe with real butter over Christmas break, and they came out flat and crispy instead of fluffy.
When I first made the Inception cookies, I used Jenny’s recipe for the chocolate chip part. However, they didn’t come out great for me. I think there was too much flour to work with my cheap butter substitute, and they came out fairly dry. The dough itself was sticky, and I had trouble working it around the Oreos. So, the second time I tried it with my usual recipe, and it worked a lot better.
- Prepare the basic recipe.
- Place a spoonful of dough on your cookie tray, then put an Oreo on top, pressing it down a little so the dough comes around the side.
- Heap another spoonful on top of the Oreo. Don’t worry about completely covering the Oreo — the dough will spread.
- Leave a ton of room between cookies — you’ll need it.
- Bake at 375 for at least 8 minutes, or until they look mostly brown. Tasty.
Hopefully, this post will 1) give you guys the info you’re looking for and 2) not get me into trouble. If anyone has any problems with this, please let me know and I will take it down, no problem. Thanks! And happy baking!