1 cup (2 sticks) unsalted butter, slightly softened
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 and 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups mini chocolate chips
20-24 Oreo cookies
Preheat oven to 350 degrees (F).
Cream butter and both sugars together with an electric mixer until well combined.
Beat in eggs and vanilla, beating well after each addition.
In a separate bowl mix the flour, salt and baking soda.
Slowly add to wet ingredients, about 1/2 cup at a time until just combined. Do not over beat.
Stir in chocolate chips.
Using a small cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. (Or about 1 Tablespoon of dough)
Take another scoop of dough and place on bottom of Oreo cookie.
Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment lined baking sheet and bake cookies 10-14 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Store in an airtight container for up to 3 days.