Inception Cookies

Today was definitely a comfort food kind of day. In this weather - or at least, the weather we'd been having until yesterday, which I didn't realise had changed until I eventually ventured outside wholly underdressed for the lovely cool breezy evening - I'd usually turn to ice cream, but there's this crazy, over-the-top baking indulgence that's been doing the rounds of various culinary blogs - in fact, basically the Internet at large - recently, and I wanted to give it a try: Oreo-stuffed chocolate chip cookies.

Now pretty much the first thing you'd think is that it'd be too sweet. The blog I looked at - BeckyBakes - says that's not a problem, but in an effort to mitigate that ever so slightly, and also put my own personal twist on it, I added a smear of peanut butter (I'm a big fan of the Oreo/peanut butter combo, as explored in a different incarnation here).

And that's pretty much it. For my first attempt I focused on (and struggled with) construction, so I used pre-mixed cookie dough. I love the Betty Crocker just-add-water powder mix, but I found it a little bit sticky for my purposes, so consider going a little drier than usual with whatever your go-to cookie recipe is.

It's quite straightforward - dollop of dough, Oreo, peanut butter on top if you wish, and another dollop of dough.

Then I think the technical term is "smooshing".

Bake according to your usual cookie recipe (in this case, 10 minutes at 170 in a fan-assisted oven), and, if you can stand to, leave to cool.

Milk makes the perfect companion to this - as expected - very sweet but delightfully indulgent treat.

Enjoy! Oh, and if the name (Inception Cookies), means nothing to you, read this.