Recently I’ve been recipe testing cookies and wanting to expand from the standard chocolate chip or sprinkle versions. Not that there is anything wrong with those flavors, I just wanted to try something different! One of my all time favorite flavors as a kid was cookies & cream. Ice cream, Hershey’s bars, there was even a chocolate milk version of cookies & cream I used to love! I figured with Halloween and everything candy right around the corner, adding one of my favorite candy bars to this soft chocolate cookie would be amazing. Then I decided, why not throw in some Oreos? The end result is an incredibly flavorful, easy cookie that’s a little more unique than the typical cookie!
RECIPE TIPS:
- Underbaking the cookies: This is essential to getting the texture right. I bake my cookies for 9 minutes on the dot and then remove from the oven and let cool on the cookie sheet. Letting them cool on the hot pan will keep cooking them but at a lower temperature, not drying out the cookie entirely. If you prefer a crunchier cookie, feel free to bake for 11 minutes. They’re still delicious, but I’m a sucker for a chewy cookie 🙂
- Corn starch: Do not skip the corn starch in this recipe! Corn starch gives the cookies that chewy texture (along with baking for the correct time) and makes them soft on the inside. If you aren’t able to use corn starch I have had people substitute arrow root. I’ve never tried it but I heard it works well!
- Chilling the dough: Chilling the dough will help with two things: cookie spreading and flavor. These cookies will spread a bit when they bake but by chilling the dough for 30 minutes prior to baking, it will keep them from spreading too much! Also as the dough chills the flavor will enhance. It’s truly a win win 🙂
- Cookie dough scoop: I always get a ton of questions about what scoop I use, so I wanted to link the ones I used for this recipe! I like this set because it comes in 3 different sizes. For these cookies I used the medium size. Using a cookie dough scoop gives you perfect cookie dough balls that are even and therefore will bake evenly!
- Topping the cookies: Follow the recipe for the correct mix in amount of Oreos and Cookies ‘n’ Cream cookies, but as soon as the cookies come out of the oven I like to top with additional cookies and cookie bar pieces. It makes the cookies pretty and shows whats inside! It’s not necessary but I like to do this if I’m making them for a party or company.
- Baking sheet: For all of my cookie recipes you I suggest you use a cookie sheet. You can use a jelly roll however I find the edges of the cookies tend to brown a little faster and they bake differently.
This cookie recipe really celebrates the iconic cookies & cream flavor, which is one of my childhood favorites! If you’re looking for other cookie recipes, click here! If you end up trying the recipe please leave a rating and comment below! I hope you like them as much as I do 🙂
Cookies & Cream Cookies
Ingredients
- 1 cup salted butter melted
- 1 ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 1 ⅔ cups all-purpose flour
- 2 tsp corn starch
- 1 cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups chopped Oreos
- 1 ½ cups chopped Hershey's Cookies 'N' Cream candy bars
Garnish but not required:
- 1 cup chopped Oreos
- 1 cup chopped Hershey's Cookies 'N' Cream candy bars
Instructions
- In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar and vanilla extract. Mix on medium for 1 minute. Add in both eggs and mix on low until incorporated. Add in the flour, corn starch, cocoa powder, baking soda and salt and mix on low until everything is combined.
- Remove the bowl from the stand and use a rubber spatula to fold the chopped Oreos and candy bars into the dough. Line a baking sheet with parchment paper (you can also use wax paper, but do not bake with the wax paper) Use a medium sized cookie dough scoop, about 2-2.5 tablespoons of dough per ball, to scoop 20 even cookies and place on the prepared baking sheet. Refrigerate for 30 minutes to chill the cookie dough. This will help to enhance the flavor and prevent spreading. Preheat the oven to 350°
- Once the cookie dough has chilled, space each about 2 inches apart on a cookie sheet lined with parchment paper and bake for 9-10 minutes, or until the edges are just set. If adding additional garnish, gently press a few pieces of Oreo and candy bars into the top of each cookie. Let the cookies cool on the baking sheet for 3 minutes before transferring to a cookie rack to cool completely.
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