With this new flavor, Oreo intends to bring back memories of the freshly baked chocolate chip cookies we had when we were kids... but with an upgrade. These cookies are filled with creme, they're extra-dunkable, and you can make them all by yourself now that you're a grown-up (especially since Oreo's version is hard to find in stores).
I took the liberty of figuring out the hack for a homemade version of these amazing hybrid cookies. To do this, I simply adapted the regular Oreo version recipe (from Todd Wilbur's Top Secret Recipes).
These copycat Choco Chip Oreos are made chocolate chippity with the help of vanilla cake mix, golden brown sugar, and semi-sweet chocolate chips.
Place all of the cookie ingredients in a large bowl and, using an electric mixer, mix until a soft dough forms.
Next, chop the chocolate chips into small pieces. Yes, you could use a bar of semi-sweet chocolate to make this part of the cookie, but you'll just have to do more chopping.
Then, stir the chopped chocolate into the dough. Make sure it is evenly distributed throughout.
Flatten the cookie dough into a disc and cover in plastic wrap. The flatter the disc, the less time it will take to refrigerate the dough, and the faster you will have your cookies.
Place the covered dough in the fridge for at least one hour or until firm. While the dough is refrigerated, make the creme filling.
Place the powdered sugar, brown sugar, vanilla, vegetable shortening, and hot water into a large bowl. Use an electric mixer to beat the filling until it has a smooth, dough-like consistency.
Then, chop up the chocolate chips and stir them in. Thanks to the perfect combination of powdered sugar and shortening, the finished filling will have the uniquely grainy, yet pleasant Oreo creme texture that we all know and love.
Roll the filling into small ½-inch balls. Set them aside until after the cookies are baked.
Use a rolling pin to roll the dough until it is 1/8-inch thick.
Then, use a small round cookie cutter or the lid of a spice container to cut the dough into perfect circles.
Bake the cookies at 350°F for 10 minutes or until the sides and bottoms of the cookies are golden. Remove the cookies from the oven and let them rest only until they are cool enough to handle.
Once the cookies are cool enough to touch, sandwich the pre-rolled filling between them. This must be done while the cookies are still warm to ensure that the filling sticks to the cookie. If the cookies are sandwiched after they are already cooled, the filling will not stick.
Finally, two of our favorite cookies have merged into one. Even better, we now know the hack for making homemade, dunkable, chocolate chip sandwich cookies.
So crank up that oven, pour yourself a tall glass of milk, and start dunking, because childhood is calling.
Do you have any copycat recipes for childhood favorite foods? Share them in the comments section below!
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