3.5ounceMini OreosMini Oreo Go Packs! found in the check-out aisle
Instructions
Preheat the oven to 350°Line a baking sheet with parchment paper or spray with non-stick cooking spray.
In a mixer, combine butter and sugars on medium-low speed for about 2 minutes. Add in egg and vanilla extract.
In a medium bowl, whisk together flour, salt, baking soda, and baking powder.
With the mixer on low, slowly add in dry ingredients. Make sure to scrape sides at least once will mixing to ensure everything is incorporated. Fold in chocolate chips. Refrigerate cookie dough for 30 minutes.
Using a teaspoon, scoop cookie dough and place Oreo on top. Scoop another teaspoon and add dough on top of Oreo. Seal edges together. Repeat until all dough has been used. Refrigerate cookies on prepared baking sheet for 15 minutes.
Bake in preheated oven for 10-12 minutes, until lightly browned but not over-baked. Rest on cookie sheet for 2 minutes, then transfer to cooling rack.
Enjoy with a cold glass of low-fat milk or ice cream!
Notes
Based on the Itty Bitty Oreo Stuffed Chocolate Chip Cookies from Picky Palate