Tuesday, March 13, 2012

100 Grand Cookies

I love reading Picky Palate's Blog. She has the most amazing cookie creations. One in particular has gotten a lot of attention - her Oreo Stuffed Chocolate Chip Cookies. My husband loves them (he's the big Oreo fan in our house.) I would have to say that the best version of the Oreo to stuff into a cookie as far as I'm concerned has to be the Golden Oreo. That was absolutely delicious! If you love Oreos and haven't checked out her blog, you're missing out!

Today I'm not going to be rehashing her Oreo cookie recipe (it has been done a million times on other blogs), but thanking her for the wonderful idea of stuffing things into cookies... because honestly it is genius. After Halloween, I was making stuffed cookies and decided to try it with a few of our leftover candy bars. I can honestly tell you that I expected the Baby Ruth to be the best, but I was surprised - the 100 Grand won by a landslide.

100 Grand Stuffed Cookies

First, you'll need a batch of chocolate chip cookie dough - only change is with the chips - add mini chocolate chips and only half of the amount.
When I make stuffed cookies, I typically double the recipe and add a whole bag (12 oz or 2 cups) of mini chocolate chips. I find it doesn't need all the chocolate chips I normally put in it as it has extra flavoring from the stuffing.
This is a double batch, because if you're going to make them, why not make a lot!?!
Mix the chips in completely, then let the dough cool in the refrigerator for about a half an hour.
You can skip this step, but it makes handling the dough easier! While it cools, you can unwrap a million (or about 2 bags of snack size 100 Grand bars).
Once the dough is chilled and you have all the 100 Grands unwrapped, go ahead and wrap cookie dough all around the candy bar.
All you should see is cookie dough.
I use about 2 Tbsp per cookie... sometimes a bit more if I'm feeling like it. You gotta go with the feelings...
Place the stuffed cookie dough on a cookie lined with parchment paper. Honestly this is not negotiable. For these cookies you will WANT parchment paper. Only put 6 on a cookie sheet at a time.

Bake at 350 for about 12 minutes (ovens may vary in exact time.) The cookies that I went more skimpy with the dough covering are usually the ones that leak... just sayin'.
When you pull them out, DO NOT automatically remove them with a spatula to a cooling rack, or all chaos will break loose.
Or you may just lose some of your filling to whatever surface is under your cooling rack... not that I would know anything about that! (Plus who wants to clean that up!?)
Instead, move the entire sheet of parchment paper (being careful not to touch the burning hot pan) to the cooling rack. You will probably have to slide the cookies closer together so they will all fit.
Let cool (either all the way or until the gooey caramel inside will not burn you or drizzle out the bottom of the cookie as you eat it.)
Guard any cookies that you don't want immediately eaten with your life... because once anyone in your house tastes these, they will disappear very quickly.
Oh yeah, and you'll most likely like a glass of milk.
(Unless you're like my mom or my sister and you don't really like milk, or unless you're allergic to it, or on a special diet... but if you're like me - you'll want the milk!)
It looks so good on the plate. Plus I love how these don't show what is inside them! Such a surprise for someone just expecting a plain cookie.
Look at all that yummy, gooey goodness!

1 comment:

  1. Love your blog Crystal. Love your cooking! Love your family. (Aunt Janey)


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