NYC Style THICK Oreo Cookies
- 60M
- Serves 12
113g butter
113g light brown sugar
100g caster sugar
15g vanilla extract
2g sea salt
6g baking powder
4g bicarbonate of soda
260g plain flour
20g Cadbury Bounville cocoa powder
2 eggs (100g)
180g Cadbury Dairy Milk Buttons (blitzed to a chunky crumb)
150g OREO® Crumb
Using a stand mixer with a paddle attachment, cream together the sugar, butter, vanilla extract, salt, baking powder and bicarbonate of soda. Mix until soft and fluffy for roughly 2-3 minutes.
Add the eggs in one at a time.
Reduce the speed to low and add in the flour and cocoa powder.
When combined, add in the chocolate and Oreo Crumb and mix gently until just combined.
Divide dough into 140 g balls.
Take each ball and split in half, place a whole Oreo in between the two halves and reform to encase the Oreo.
Cover and refrigerate overnight, or for at least 4 hours.
Bake on lined baking tray at 180 ºC for 20 minutes.
Remove from the oven and leave to cool.
