Many of you might have heard about the legendary oreo stuffed chocolate chip cookies, first made by Picky Palate.

As an oreo lover I had to make them of course… and show my friends how good they are. I thought it would be a good idea to whip up some of this goodness for a school trip with my new class, which was my purpose to bake during the week (I usually bake at weekends or holidays).
Unfortunately, my kitchen was not prepared for this spontaneous action and had no chocolate chips for me :(. However, I had some caramel toffee in the house and those oreos… So I prepared the dough, cut the toffee bites into halves and placed each half on top of an oreo which I covered in dough. The result was just sooo gooooood! And my new classmates were very pleased as well. I mean, just have a closer look.

Closer.

Closer.

Fine.
Want make people like you? Bake these! They combine the crunchiness of an oreo, the chewy toffee and the typical cookie consistence in a very special way.

Oreo and Caramel Toffee Stuffed Cookies

makes about 24 cookies

250 g (2 sticks) softened butter
(3/4 cup) brown sugar
(1 cup) white sugar
2 large eggs
1 tbsp vanilla extract
(3 1/2 cups) all purpose flour
1 tsp salt
1 tsp baking soda
24 oreo cookies
12 caramel toffees, cut into halves

Whisk together flour, baking soda and salt. Set aside. Cream the butter and both kinds of sugar until the mixture becomes light and fluffy. Add the eggs one at a time and stir well in between until incorporated. Stir in vanilla and slowly incorporate the dry ingredients until combined.

Preheat the oven to 175°C (350°F).

Place one half toffee on each oreo. Cover the cookie and caramel with one full teaspoon of dough on top and at the bottom. Squeeze the dough to cover the content comtletely. Place the cookies onto a sheet and bake for about 11 minutes until they turn golden aroung the edges.

Do not hesitate, eat! Otherwise, someone else will eat them before you can grab one.