Our July issue just hit newsstands! As our team was shipping the red-white-and-blue-filled pages to the printer, our features editor, Miranda, came across this recipe for Oreo-stuffed chocolate chip cookies. We immediately wanted to know if it was too late to showcase the idea in our story on, you guessed it, chocolate chip cookie dough. Alas, the presses could not be stopped and the idea would have to be left out, but luckily, we have the blogosphere to share it with you.

I made these using the cookie dough featured on page 58, with a few minor tweaks suggested on the original Picky Palate recipe (use 3½ cups flour and only 1 cup granulated sugar and ¾ cup brown sugar for best results). Use an ice cream scoop to pile dough onto the bottom and top of an Oreo, and gently smoosh to seal all around. Bake at 350° on a parchment-lined baking sheet until golden and fluffy, about 13 minutes. The results are truly impressive, and who can resist anything made with chocolate chip cookie dough, let alone a cookie within a cookie? For the rest of the delicious cookie-based recipes (ice cream sandwiches, an icebox cake, a chocolate tart, and cupcakes), pick up a copy of our July issue (which also features gorgeous fireworks cookies on the cover).