Soft-baked, ultra-chewy chocolate chip cookies stuffed with spring colored chocolate chips and Oreo cookies!
A week or so ago I was browsing in the Easter section at Walmart – you know where all of the colorful treats and chocolate bunnies are, and I found these cute and color chocolate chips. They definitely needed a place in the cart. I didn’t have any idea of what I was going to do with them, but I knew I needed them.
Does that ever happen to you? It happens way too much here.
Let’s go of the cookie subject for one quick second. I promise it will be quick.
So tomorrow (I wrote this post last night) the hubby and I are helping my parents move. Having them two hours away in PA is going to be a little hard to get used to. I am so used to just showing up anytime and hanging out with them.
Don’t get me wrong. I am so happy for them and they are going to really enjoy the retired life out by the lake. I know I will still visit up there, but it isn’t quite the same. You know, right?
I think I should just munch on one of these cookies to help cope with my emotions. 🙂
Okay, that’s over and let’s gets back to these cookies. I know you will L-O-V-E these cookies because they are super-soft and oh, so chewy! They do not require too much chilling time because the dough is pretty thick.
I have always added cornstarch to cookies that I know I want soft and chewy because it always does the trick. I have never been disappointed before.
Another thing, if you do not have a stand-up mixer, you can definitely make these with a handheld one. I tried it with the handheld and it worked great. The cookie dough might get stuck to the beaters a little bit, but you can always mix away and then scrap out the cookie dough if that happens.
- ½ cup 1 stick unsalted butter, softened to room temperature
- ¾ light brown sugar lightly packed
- ¼ cup white granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1 cup spring colored chocolate chips
- 10 Oreo Cookies chopped
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In a large mixing bowl, cream together the butter, light brown sugar, and white granulated sugar.
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Add in the room temperature egg and mix together. Mix in the vanilla extract.
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Slowly add in the flour trying not to mix too fast.
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Fold in the salt, baking soda, and cornstarch. Add in the chocolate chips and Oreos, fold everything together.
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Transfer the dough to the refrigerator to chill for an hour.
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Before the cookie dough is finished chilling in the refrigerator, preheat oven to 350 degrees. Line a cookie sheet with a silicon baking mat or parchment paper.
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Spoon about 2 tablespoons of cookie dough onto the baking mat or parchment paper. Bake for 10 minutes.
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Allow the cookies to cool 1-2 minutes before transferring to a cooling rack.
Stores in an airtight container for one week.
You can use regular chocolate chip if that's all you have on hand;however, I think the colored chocolate chips are cute!
You can use any kind or Oreo cookies that you have on hand, I used regular Oreos - not double stuffed.
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These look amazing! The soft, pink color really does remind me of spring 🙂
Thank you, Kayla! When I saw them in the store I just couldn't pass them up! 🙂
These are adorable cookies!
Thank you, Megan!
I am confused by how much butter?? One stick or one cup?
Rachel - 1/2 cup (1 stick). Thank you for pointing that out to me - just fixed it.
These look delicious, Chelsea! YUM!
Thank you so much, Jennifer! 🙂 Happy Spring!
I am in love with the cookies! They look so soft and pillowy, and are stuffed with so much goodness! 🙂
Thanks, Jocelyn!
Chelsea, these cookies look like the perfect way to deal with your parents moving away 🙂 And man, they make me excited for spring to come!
I cannot wait for Spring to come either, Amy! Yesterday it was gorgeous - 70 degrees and today, well.. colder!
I love browsing the holiday candy isles... super fun what you find. And, this creation looks very scrumptious!
Thank you, Gloria!