These are ridiculously good. So good, I would recommend only making one batch, once per year, because you will eat more than one if they are in your house. Sugar is addicting, ya know ;)
When making these, I have a few recommendations: Don't skimp on the Oreos - use real Oreos, that way there's no disappointment (you know what I mean). Also, don't skimp on the cookie portion. I know refrigerator dough is easier, but it won't do this special cupcake the justice it deserves. I used the "Original" Nestle Toll House Chocolate Chip Cookie recipe. Recipes like this one are all over Pinterest right now (I used this one for directions), but I haven't seen one using the Toll House recipe, which has the perfect blend of sugars and butter. The cookies are always soft, never crispy and not too cakey. Perfecto, in my humble opinion. For these cupcakes, the Toll House recipe is especially important, because the cupcake just melts in your mouth, and the cookie portion is a nice, soft contrast to the harder, Oreo middle. Trust me, your taste buds will thank you.
If you want to make the cupcakes festive, drizzle with some cookie icing (the icing pictured is store bought). I also purchased the heart toothpicks and heart-patterned cupcake liners at the Dollar Tree in the Valentine's Day section.
Don't get me wrong, these are RICH - so if you want a smaller version, make them in a mini-cupcake size and use 1/4 of a piece of Oreo in the middle. My daughter couldn't finish a whole one, but she really wanted to.
Happy Indulgence Day - er, Valentine's Day ;)
Oreo-Stuffed Chocolate Chip Cookie Cupcakes Recipe
1 package Oreo Cookies
Cookie frosting (optional)
Nestle Toll House Chocolate Chip Cookie Dough Recipe
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt (*Omit if using salted butter)
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) chocolate chips (*I used 1 cup)
*Preheat oven to 350-degrees Fahrenheit.
*Beat butter, sugars and baking soda until combined. Mix in eggs & vanilla.
*Beat in flour. Stir in chocolate chips.
*Line wells in a muffin tin with cupcake liners. Add cookie dough to the bottom of each well until about 1/3 full and press down.
* Place 1 Oreo in each well (if using a large muffin tin) or 1/4 Oreo in each well (if using a mini muffin tin).
*Top each well to approx 3/4 full with remaining cookie dough.
*Regular muffin tin: Bake 12-14 minutes or until edges & tops are lightly browned. Do not over bake! Mini muffin tin: Bake 8-10 minutes or until lightly browned.
*Cool completely. Drizzle with cookie frosting and enjoy!
(*Recipe yields 12 cupcakes. I had enough dough leftover to make about 6 cookies - or you can make around 3 more cupcakes.)