Pregnant Cookies

You know when you are scrolling your newsfeed and a cooking video starts automatically playing and you watch it like "Damn, that looks good, I'll make it sometime," only to save it and forget it exists?  Well, today I came across this video and was like hmm, I have all of those ingredients, I'm going to go make them immediately.  As my husband came into the kitchen, I explained what I was making and he thought I should called them pregnant cookies not only because I am currently pregnant with our 2nd son, but because these cookies have something hidden inside.  So essentially, these are Oreos sandwiched in between 2 homemade chocolate chip cookies.  The original recipe was doubled, but I halved it.  AAAND I only had 8 Oreos, not 12 so I supplemented 4 of these with snack size Milky Way bars.  Makes 12 total.

Ingredients:

• 1/2 cup (1 stick) softened unsalted butter
• 1/3 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 tablespoon vanilla extract
• 1 3/4 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 standard Hershey bar cut up, or 1/2 chocolate chips
• 12 Oreo cookies or anything else you'd like to impregnate your cookies with

Directions:

1. Preheat oven to 350 degrees F. Coat 12 cup muffin tin with nonstick cooking spray.
2. In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
3. In medium bowl, mix the flour, salt, and baking soda. Slowly add to wet ingredients until just combined. Toss in chocolate chips of chopped chocolate and mix slightly.
4. With a cookie scoop, form balls with the dough. Make sure you get 24 balls.
5. Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until a large ball is formed, like you'd make meatballs, flatten slightly and make sure Oreo cookie is fully enclosed with dough.
6. Place into the muffin tin cups. Bake cookies for approximately 16 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

(recipe adapted from bellyfull.net)