Chocolate Chip Oreo Cookies and Booberry Muffins

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So it’s been an exciting night here in suite 820.  We took some chocolate chip cookie dough and covered oreos with them.  Let me just say, they’re extremely filling.  I’ve eaten one and that was almost an hour ago and I still can’t eat a thing yet. The insides are the spring oreos so they have yellow filling instead of white.

I got a new muffin tin last week, or a jello tin it’s however you want to use it.  So i have muffins shaped as hearts.  It’s so cute.  I can’t wait to make cupcakes in them.  I was worried about the blueberry muffins not being sweet enough so I upped the sugar from 3/4 cup to a full cup.  But I was eating cookie dough at the time so it still didn’t taste sweet enough but with a clean palette it tasted fine.  I used frozen blueberries and it turned out nicely, a little gooey and oozy but fresh from scratch blueberry muffins.  Next stop, strawberry.

Chocolate Chip Cookies


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips Try 1-1.5 c. Semisweet chocolate chips


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

This is the recipe we used to cover the Oreos, I say you should probably cut back on the chocolate chips though because it’s kind of an overload on sweet.

Blue Berry Muffins


  • 1/2 cup butter, softened
  • 3/4 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 1/2 cups blueberries


  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
  3. Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries.
  4. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.

About akindafoodblog

I'm a picky foodie in training. I can't stop talking about food, so writing about it seems like a normal transition. There are so many foods I don't like, and that's a bit of a problem. I don't really know how to cook but I love to bake. So I'm on a culinary journey and I want to invite everyone to join me.
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2 Responses to Chocolate Chip Oreo Cookies and Booberry Muffins

  1. Mom says:

    I heard about these cookies yesterday. Did you make this up or did you actually spot a recipe for this? Seems like a chocolate lovers kind of item though I would imagine that they’re not only filling but just a tad too sweet? Muffins look good. Gooey is good, especially when they are fresh out of the oven!

    • Yeah the muffins were good. The chocolate chip cookie recipe is for all of my chocolate chip cookies. So much chocolate it was a bit much for one cookie. But we can eat more than one now!

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