250g butter, at room temperature, chopped
1 1/4 cups caster sugar
1/2 cup Dutch cocoa powder
2 1/3 cups plain flour
1 teaspoon baking powder
200g dark choc bits
137g packet (14) strawberry Oreo cookies
Store-bought chocolate sauce or homemade Chocolate Ganache Sauce, to serve
Preheat oven to 180C (160C fan forced). Line 2 flat baking trays with baking paper. Cream butter and sugar in the bowl of an electric mixer until light and fluffy, about 5 min.
Add the eggs, one at a time, beating well between each addition. Add the Dutch cocoa powder and mix until well combined. Add the flour and baking powder mixing on low speed until combined. Fold in the choc bits using a spatula.
Transfer cookie dough to a work surface and knead briefly. Chill for 10 min. Divide dough into 14 equal portions.
Roll each portion into a ball and flatten with your hands. Place an Oreo into the centre of each portion of cookie dough.
Work the dough around the cookie to fully enclose. Transfer to prepared baking trays leaving 4cm apart to allow room for spreading. Repeat until all cookies are made. Chill for 10-15 min.
Bake for 18-20 min or until the cookies move when easily pushed with a finger. Cool on trays for 10 min then transfer to a wire rack to cool. Serve as is, or warm with chocolate sauce or Chocolate Ganache Sauce for dipping.