Can I tell you about one of my favorite movies? (That was rhetorical…of course I can!) Inception. First, and foremost, Leonardo Dicaprio. Enough said. Beyond Leo and his overall superiority, the concept itself is such a cool one! A dream, inside of a dream! It makes a gal think! While watching this flick for the millionth time the other day, I finally came up with the recipe that would help us continue this month-long cookie celebration with style: The Inception. A cookie, inside of a cookie.
As if a buttery, soft, chocolate chip cookie wasn’t delicious enough, I decided to take some inspiration from my friends at Nabisco, and throw in a few of my other favorites as well! Pieces of crushed Oreos and Nutter Butters provide the perfect amount of crunch and classic cookie flavors to these otherwise perfect chocolate chip goodies. And, since I don’t think I can type much longer of an introduction while simultaneously eating these very cookies with my other hand, we’ll get started! (So that I can use both hands to eat, of course.)
For this recipe, your dry ingredients will include the classics: flour, baking soda, salt, and some cornstarch for a bit of an extra lift.
Then, we’ll cream together our butter and sugars. You know by now how partial I am to the unique sweetness of brown sugar, so of course, the ratio of brown to white sugar leans toward the former here. Once those are smooth and creamy, your eggs can be added one at a time, along with your vanilla.
Introduce your dry ingredients into your wet ingredients a bit at a time, to avoid clumpiness.
Now, for the inception. I went back and forth for a long time here. Do I go with chocolate chips and Oreo cookies? Do I channel my love of peanut butter and use peanut butter chips and Nutter Butters? Or… do I allow my indecisiveness to win and do both? (Again, a rhetorical question.) We all know the obvious answer. Do both. Everytime.
Go ahead and incorporate those add-ins. While you could use a utensil here, this is a pretty thick dough. In my opinion, your best tools to get the most even distribution, are your hands. I like to pretend I’m kneading pie dough, and fold those guys in with much more ease than if I was wielding a spatula. Once your dough is mixed, it can go in the refrigerator to chill for at least two hours.
Like all of my other cookies, I’m a fan of the jumbo size. I mean, really, is there any other sized cookie worth eating? I think not. If three ounce cookies seem a bit too indulgent, feel free to make them smaller and adjust your baking time later on.
These head scratchers will bake in a 325 degree oven for about 16-18 minutes. This temperature will allow the cookies to cook thoroughly, without spreading out too far while baking.
Well, there you have it folks! A cookie, inside of a cookie. A cookie, that I’m SURE would make Mr. Dicaprio proud.
Next week, I’ll be looking to make Michael Buble proud. Why? Because, I too, have Georgia on my mind.
….You’ll see. Until then, stay tuned and stay hungry!
- 1 cup butter, softened
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 2 2/3 teaspoons vanilla
- 2 2/3 cup flour
- 2 2/3 teaspoons cornstarch
- 1 ½ teaspoons baking soda
- 2/3 teaspoon salt
- ½ cup chocolate chips
- ½ cup peanut butter chips
- ½ cup crushed Oreos
- ½ cup crushed Nutter Butters
- Cream butter and sugars on medium until smooth, about 3 minutes.
- Add eggs, one at a time, and vanilla. Mix until combined.
- In a separate bowl, mix together dry ingredients.
- Slowly add dry ingredients to wet ingredients.
- Mix in chips and cookie pieces.
- Refrigerate dough for at least 2 hrs.
- Let dough sit at room temperature for at 15 minutes
- Roll cookies into balls – 3 ounces each
- Bake at 325 degrees for 14-16 minutes.