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August 7, 2013 / mintcustard

Double stuffed cookies.

double cookie

I don’t know about you but occasionally (who am I kidding!), I take short cuts. Some times they work really well and others, Hmmm, let’s say I crash and burn.

Making these double stuffed cookies was a triumph. Not only did it prove to me that the idea works, but the experiment has spurred me on to now make a huge long list of twists on this basic premise.

Ingredients Makes 6 cookies

1 350g packet Sainsbury’s ready made chocolate chip cookie dough
1 packet Oreo cookies

baking tray lined with parchment

How To…

  • Preheat the oven to Gas 4 /
  • Remove the dough from the fridge and allow to come to room temperature for about 20 minutes.
  • Divide the dough into 6 equal portions.
  • Take one portion and divide again into two. Roll each smaller portion into two balls.
  • Take an Oreo cookie, sandwich the cookie between the two balls of cookie dough and squash the three together.
  • Pinch the edges of the dough so that the Oreo is completely enclosed.
  • The double stuffed cookie will look like a well fed flying saucer.
  • Place on a baking sheet and repeat with the remaining dough.
  • Make sure the uncooked cookies are well spaced out on the tray and bake for 15 minutes.
  • Cool on the tray for five minutes and then move to a cooling rack.

Now I have made these, my mind is working overtime to think of other combinations. Triple chocolate and jammy dodger, ginger biscuit and lemon creams, chocolate cookie and malted milk cream.

What combination would you make your double stuffed cookie with?



Leave a Comment
  1. downmyfront / Aug 10 2013 6:46 am

    Oh. my. god. *runs to shop*

    • mintcustard / Aug 10 2013 6:52 am

      Oh yes! I’m busy thinking about the next one in the series, lemon creams inside ginger nuts is favourite.


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