I started playing floor hockey a few weeks ago, and promised my team (the Mighty Pucks, obviously) that I’d bring some baked goods. This was good because it’s pretty portable, and also because it’s got chocolate and Oreos. Pretty solid combo.

• 1 1/2 sticks unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cup all-purpose flour
• 3 tablespoons dark unsweetened cocoa powder
• 2/3 cup mini semi sweet chocolate chips
• 1 1/2 cups Oreo Double Stuff fillings, most of a package

It may seem kind of wasteful to just use the Oreo filling, but if you save the cookies you can crush them up later for pie crusts!

Beautiful!

Preheat your oven to 350 degrees. Grease and flour a 9X13″ pan.

Cream the butter and sugar until light and fluffy. Add vanilla and beat a further 30 seconds.

Add the flour and cocoa and mix until smooth. It will seem at first like there’s no way it will come together with so little moisture, but it actually works pretty fast.

With the mixer on low, add the chocolate chips.

Add the Oreo filling and stir very briefly, just until it’s stirred in, but while big chunks still remain.

Spread into the prepared pan. Again, it may seem like it’s not going to work, this time because it seems like there’s not enough dough to cover, but if you use the flat bottom of a glass or small dish, you can evenly spread the dough out and completely cover the bottom of the dish.

Bake until set, 18-20 minutes.

Cool 15 minutes. Run a butter knife around the edge and turn out onto a cutting board. Cut into pieces with a sharp knife, then let cool further.

This was, not surprisingly, popular with the floor hockey kids. And my mom, and me, and everyone else who has tried it!

Ready to go play!

Double Stuff Oreo Chocolate Chip Shortbread

From Culinary Concoctions by Peabody.

• 1 1/2 sticks unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cup all-purpose flour
• 3 tablespoons dark unsweetened cocoa powder
• 2/3 cup mini semi sweet chocolate chips
• 1 1/2 cups Oreo Double Stuff fillings

Preheat your oven to 350 degrees. Grease and flour a 9X13″ pan.

Cream the butter and sugar until light and fluffy. Add vanilla and beat a further 30 seconds. Add the flour and cocoa and mix until smooth.

With the mixer on low, add the chocolate chips. Add the Oreo filling and stir very briefly, just until it’s stirred in, but while big chunks still remain.

Spread evenly into the prepared pan and bake until set, 18-20 minutes.

Let cool 15 minutes, then run a butter knife around the edge and turn out onto a cutting board. Cut into pieces with a sharp knife, then let cool further.