Instructions

• Line two baking sheets with parchment paper and set aside.
• In a large bowl, use an electric mixer to cream 1 cup softened unsalted butter, 1 1/4 cups brown sugar, and 1/4 cup white sugar together until light and creamy, about 3 minutes.
• Add 2 large eggs and 2 teaspoons vanilla extract to the butter mixture and mix until well combined.
• In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, and 1/2 teaspoon salt.
• Add the dry ingredients to the wet ingredients and mix until a dough forms.
• Stir 1 cup of the semi-sweet chocolate chips into the dough, and reserve the remaining 1/4 cup chocolate chips for the tops.
• Using a 2-tablespoon scoop, portion the dough into 32 equal balls.
• To assemble each cookie: flatten one dough ball slightly in your hand, place one chocolate sandwich cookie (Oreos) in the center horizontally, top with a second dough ball, and pinch the dough edges together to fully seal the sandwich. Repeat until you have 16 stuffed cookie dough balls.
• Place the 16 stuffed dough balls seam-side down on one prepared baking sheet about 1 inch apart. Press the reserved 1/4 cup chocolate chips onto the tops of the dough balls.
• Put the baking sheet with the assembled cookies in the freezer for at least 10 minutes and no longer than 30 minutes. While the cookies chill, preheat your oven to 350°F.
• Remove the chilled dough from the freezer. Arrange up to six cookies per baking sheet with at least 2 inches of space between each cookie.
• Bake at 350°F for 16 minutes. The bottoms should be golden brown; the tops may look slightly underbaked.
• Remove the baking sheet from the oven and let the cookies sit on the hot baking sheet for at least 15 minutes to finish setting, then transfer the cookies to a wire rack to cool completely.
• Repeat steps 11–13 with the remaining cookies until all are baked.