I made you some treats.
In humongous, scrumptious cookie form. 
If you’re trying to woo a Valentine, you have about 24 hours to get baking the best cookies you’ve ever made. I can guarantee whoever you’re baking for will fall for these. And if they don’t, I will personally send an apology letter. And more cookies.
These were inspired by Pinterest and Foodgawker finds, but I put my own spin on them because I wasn’t satisfied with their plain chocolate chip cookies or regular Oreos. Nuh-uh. No plain-jane desserts happening today.
Instead, I made monster milk chocolate chunk cookies and stuffed a peanut butter Oreo inside. These are super delicious. And huge.
May I suggest serving one warm cookie with a scoop of vanilla ice cream melting on top? Please.
Peanut Butter Oreo Chocolate Chunk Cookies
makes 10-12 big cookies
- 10 oz. milk chocolate chunks
- 12-15 peanut butter Oreos
- 1 c butter, softened
- 3/4 c brown sugar
- 1 c white sugar
- 2 eggs
- 1 Tbs vanilla extract
- 3 1/2 c flour
- 1 tsp baking soda
- 1 tsp salt
Preheat oven to 350. In a large bowl, combine butter and sugars using a stand, or hand, mixer. Once creamy, add eggs and vanilla and mix until even in texture.
Add flour, baking soda, and salt in four increments, combining thoroughly between each addition. Once dough is formed, add chocolate chunks. I used 1 and a half 7 oz Hershey’s bars, cut into small pieces. Mix until evenly distributed.
Next, using a heaping tablespoon, or 1/8 cup measure, begin separating dough for cookies. Use the cup measure, flatten the dough slightly, and form it around the based of the Oreo. Do the same for the top half of the Oreo until it is completely enveloped in dough.
Place the spherical cookies on a baking sheet lined with parchment paper, 2-3 inches apart as they do expand a lot. Bake for 11-15 minutes, until slightly golden on edges, and still soft on top. Let cool on the pan for five minutes before removing. 
Share and eat!
