DULCE DE LECHE AND OREO STUFFED BROOKIE COOKIE

Cookies are just amazing right? You can take any dessert concept in the world and turn it into a cookie. Combining textures, flavors and concepts to make an amazing cookie. I declame myself a cookie fan. Ever since they became extremely popular a couple of years back, I love seeing all the different combinations and kinds of cookies people come up with. Between fillings, decoration, and other details that give cookies that extra something, there is a world of possibilities. These dulce de leche and oreo stuffed brookie cookies are a clear example of just that.

In this blog, you can find one other way to make brookie cookies. That recipe consists of filling a chocolate chip cookie with baked brownie. Like an inverted brookie. On the other hand, in this case, what we are going to do is turn that brownie batter into a cookie dough and combine it with chocolate chip cookie dough before filling it with oreo cookies and dulce de leche. A super sweet dessert cookie.

Before we continue talking about this amazing brookie cookie, I’ll link a few other cookie recipes you might find interesting as well, including the inverted brookie.

PARTS OF THIS BROOKIE COOKIE

Let’s start off by taking about the cookies. I say “cookies” in plural because we have two different cookies doughs in this recipe. The classic chocolate chip cookie recipe and the brownie cookie recipe. These two doughs will be combines half and half to make the cookies look like a brookie. On the other hand, we will fill them with one Oreo and a bit of dulce de leche. Everything we have in a slutty brownie in a cookie. In the oven, the dulce de leche tends to spread out a little but don’t worry if you can’t see it initially, you will feel it.

So, every cookie has, brownie cookie dough, chocolate chip cookie dough, one oreo and dulce de leche. Can you imagine how amazing that tastes?

TIPS FOR PERFECT COOKIES

Dulce de leche: For these type of recipes in which we like that the dessert maintains it’s shape, I preffer using dulce de leche with a thicker texture. Now, flavor is the most important thing always so make sure you absolutely love the thick dulce de leche you will be using. A thinner dulce de leche or caramel may be absorbed by the dough or even spread out of the cookie. Don’t worry of that happens.

The weight: Weighing the cookie dough before baking is key to making sure they al bake evenly. I used 50 grams of chocolate chip cookie and 50 grams of brownie cookie. That is the perfect amount of dough to cover an oreo cookie and about half a tablespoon of dulce de leche without spilling.

Reheating: The best thing about these cookies is that if you want to eat them warm and straight out of the oven-like a couple of days later, you can. Just heat a cookie in the microwave for about 20 to 30 seconds and they taste and feel like right out of the oven. Chocolate bits melted, creamy dulce de leche and everything so warm and gooey. Serve with some vanilla ice cream and you have the best dessert ever.

Filling: One way to make sure stuffing the cookies goes smoothly, is freezing the dulce de leche. Measure out every half tablespoon of dulce de leche you need and place them separately over parchment paper. Freeze the dulce de leche until hard, place over the oreo and easily cover with the cookie dough.

EQUIPMENT:

Bowls: You’ll need two large bowls for the cookie doughs. In case you want to weigh out all the ingredients before making the cookies, take out a few smaller bowls as well.

Measures: Cup and tablespoon measures as well as a kitchen scale for all the ingredients in the cookie doughs. You might also want to weigh in the cookie dough to make sure you have the same amount per flavor. You can also measure the dulce de leche with a tablespoon.

Baking sheet: To place the cookies in the oven.

Silicone silpat: Or parchment paper to make sure the cookies dont stick to the baking sheet while baking.

Wooden spoon: OR a silicone spatula to make the cookie dough.

Electric mixer: This is not absolutely necessary, it does make the first steps of the chocolate chip cookie quicker.

Yield: 12 COOKIES

DULCE DE LECHE AND OREO STUFFED BROOKIE COOKIE

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Ingredients

BROWNIE COOKIE

• 70 grs Butter
• 150 gr Sugar
• 1 tsp Vanilla extract
• 38 gr Cacao powder
• 1 1/4 Cups Flour (If the dough is still too sticky add a tablespoon at a time)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cornstarch
• 1 pinch of salt
• 1 egg

CHOCOLATE CHIP COOKIE

• 1 1/4 Cups flour
• 1/4 Cup sugar
• 1/4 Cup + 1 tbsp brown sugar
• 70 gr butter
• 1 tsp vanilla extract
• 1 tsp cornstarch
• 1/2 tsp baking powder
• 1 egg
• 250 gr semi sweet chocolate
• 1 pinch of salt

FILLING

• 12 Classic Oreos
• 12 tsp dulce de leche

Instructions

1. Start making the brownie cookie dough by adding butter, sugar and cacao to a bowl. Place in the microwave for 1 minute. Mix well and place in the microwave for an extra minute. Mix well again.
2. Add egg and vanilla extract. Mix in.
3. Add flour, baking powder, baking soda, salt and cornstarch to the mixture. Slowly mix in.
4. Place in the fridge while you make the next dough.
5. For the chocolate chip cookie dough place butter, brown and regular sugar and vanilla in a bowl. Mix until light and fluffy.
6. Add egg and mix until combined.
7. Add dry ingredients and mix in slowly using a wooden spoon or silicone spatula. You can use your hands as well.
8. Add chopped chocolate.
9. Preheat the oven to 190C or about 380F.
10. Weigh 50 grams of brownie cookie dough and 50 grams of chocolate chip cookie dough.
11. Place both doughs together and press them together. So not mix them, just barely stick them together and press down to make it thin.
12. Add one oreo in the middle and half a tablespoon of dulce de leche on top of the oreo.
13. Close the cookie dough around the filling, carefully. Make sure everything is closed and covered so that the filling does not spill out.
14. Bake for 10 to 15 minutes or until the chocolate chip cookie dough looks toasted.

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