Cookies and Cream Cookies Recipe

Introduction

These Cookies and Cream Cookies combine rich cocoa and crunchy Oreo pieces for a delightful twist on classic chocolate cookies. White chocolate chips add a creamy sweetness that balances the dark cocoa perfectly. They’re easy to make and irresistible for any cookie lover.

Ingredients

• 1 cup unsalted butter (melted)
• 1 cup light brown sugar (packed)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 cup Hershey’s Special Dark cocoa powder
• 1 teaspoon kosher salt
• 1 ½ teaspoon baking soda
• 1 package white chocolate chips (11 ounces)
• 15 Oreo cookies (crushed, about 1 ½ cups)

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. Step 2: Crush the Oreo cookies by placing them in a zip-top bag and gently smashing each cookie once with a meat tenderizer. You want pieces, not fine crumbs. Set aside.
3. Step 3: In a large mixing bowl, combine the melted butter and brown sugar. Mix until fully blended. Add the eggs and vanilla extract, mixing until smooth and combined.
4. Step 4: Add the flour, cocoa powder, kosher salt, and baking soda to the bowl. Beat just until the ingredients are incorporated. Carefully fold in all but ½ cup of the white chocolate chips and ¼ cup of the crushed Oreo pieces.
5. Step 5: Using a 2-tablespoon cookie scoop, drop dough two inches apart onto the prepared baking sheet. Press 3 or 4 white chocolate chips and 1 to 2 pieces of crushed Oreo cookie on top of each cookie before baking.
6. Step 6: Bake for 10 to 12 minutes. The cookies should be slightly underbaked but not runny. Allow them to cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra crunch, use mini Oreo pieces instead of regular size. You can also substitute white chocolate chips with milk or dark chocolate chips for a different flavor.
• Be careful not to overmix the dough once the flour is added to keep the cookies tender.
• Pressing some chocolate chips and Oreos on top before baking gives a pretty finish and extra texture.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. Reheat briefly in a microwave or enjoy thawed to bring back softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Hershey’s Special Dark?

Yes, regular unsweetened cocoa powder works well. The Special Dark cocoa gives a richer, deeper chocolate flavor, but any good quality cocoa powder will produce tasty cookies.

How do I prevent the cookies from spreading too much when baking?

Make sure to chill the dough for at least 30 minutes before baking if your kitchen is warm. Also, spacing the cookies at least two inches apart helps them bake evenly without merging.