1 jar Nutella, chilled (you won't need the whole thing)
Method
Preheat the oven to 180 C and line 18 muffin holes with cupcake liners.
Grind up your Oreos into a powder using a blender or food processor. Set aside.
Using an electric mixer, beat the butter and both sugars until well light and fluffy. Add the eggs, one at a time, beating well between each addition.
Add the flour, cocoa, ground Oreos, baking soda and salt and mix, on a low speed, until combined. Add the chocolate chips and mix until evenly dispersed.
Scoop tablespoon-sized balls of dough and place them in the base of the cupcake liners. Press them flat so they line the base.
Top each cookie with a heaped teaspoon of Nutella.
Scoop more tablespoon-sized balls of dough and flatten in the palm of your hand. Place over the Nutella.
Bake for 12 - 14 minutes. Makes 18 stuffed cookie cups.
Recipe by Butter Baking at https://www.butterbaking.com/2012/11/13/double-chocolate-chip-nutella-stuffed-oreo-crumb-cookie-cups/