Come Over To The Foodie Side

Posts tagged ‘Cookie’

Oreo Stuffed Choco Chip Cookies

Yes… this happened.

My friend Ed posted a link to these cookies on Facebook and that is how I originally stumbled upon this magically, eye-popping, button bursting cookie. I wish I could take credit for such a glorious easy dessert but the originator is Picky Palate ( ). Kudos to her, that is for sure!

When i brought these cookies to work one of my bosses looked at them and said “that’s not fair” and walked away. He likes to pretend he wouldn’t eat them but I left them out when I left and they were all gone, so clearly someone got their hand stuck in the cookie jar!

Seriously people, this is a must make, not just for the yummy factors but also for the shock value. Eaters eyes literally bulge out of their head and their taste buds start doing jumping jacks in their mouths.

Keep in mind that you don’t have to follow Picky Palates exact recipe. If you have a cookie dough you like, you can use that as well!

Beware these are LARGE cookies J so no blaming me for your waistline!


PB Cup Cookies

I love sweets and if I could eat dessert after every meal I would. This is why when I have people over I love to make dessert. By force feeding dessert onto my friends I feel less guilty about eating them and while also preventing having an abundance of dessert leftover for me and my roommate to gorge ourselves with.  

Last Sunday, like most Sundays, I had about 10 people over for dinner so I though “oh yay I can make dessert!” and that’s exactly what I did. I made my extremely delicious pb cup cookies, and I don’t think I heard one complaint. Some of the guys even made them into ice cream cookie sandwiches!

Mini PB Cup Cookies

Adapted from Mrs. Fields “Best Cookie Book Ever!”


2 ½ cups flour

½ tsp. baking soda

1 cup (packed) dark brown sugar

½ cup white sugar

2 sticks (1 cup) butter – softened

2 eggs

2 tsps. Vanilla extract

Around 30 Mini Peanut Butter Cups  


  • Preheat Oven to 300 degrees
  • Combine the flour and soda in a bowl and set aside.
  • In a bigger bowl mix together, using your electric mixer, the sugars (both white and dark brown) and the softened butter to form a grainy paste.
  • Next crack the eggs into a separate small bowl or cup to prevent damaged eggs and the vanilla extract. Add them to the sugar butter mixture and mix till combined.
  • Add the flour mixture little by little. With each addition of the flour mix well. Then once combined add a little more until all the flour mixture is gone.
  • Drop the dough, using a rounded tablespoon (or your hands like I do) onto an ungreased cookie sheet a couple inches apart.
  • Unwrap the reeses mini pb cups and push them into the middle of each cookie but not all the way to the bottom. Wrap the dough around the edges of the pb cups so you only see the top of the cups.



  • Bake for 13 – 15 minutes, or until the edges are golden brown

Yields about 25-30 cookies depending on size.


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