Cookies and Cream Cookies

Enjoy these delightful Cookies and Cream Cookies loaded with oreo and chocolate chunks. These cookies combine the classic flavors of cookies and cream with the added indulgence of rich, melted chocolate.

Ingredients and substitutions for Cookies and Cream Cookies

• Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
• Sugars: The brown sugar helps to make the cookies chewy, and superfine or caster sugar helps balance the sweetness and create the nice crunchy edge to the cookies. These make a great combination, though you could completely replace with brown sugar.
• Eggs: The room temperature egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
• Flour: Plain or all purpose flour is best for a nice light cookie crumb.
• Baking powder: This helps our cookies rise so they are not stodgy.
• Baking soda: This helps our cookies rise alongside the baking powder avoiding a heavy dense cookie.
• Chocolate: 56% dark chocolate block was used here because it is less sweet and higher quality than baking chocolate and controls the level of sweetness in the cookies better.
• Oreos: These cookies wouldn’t be complete without authentic Oreos and that deep cocoa cookie and creamy center…crushed into the depth of the cookies and then pushed in chunks onto the top for extra crunch and flavor. Substitute with any of your favorite cream filled cookies here - make these your own!

See recipe card for quantities.

How to make Cookies and Cream Cookies:

Step 1: Whip it: Beat the butter and sugars until pale and fluffy.

Step 2: Egg it: Add in the vanilla extract and egg and beat until well combined and fluffy.

Step 3: Flour it up: Add the dry ingredients and beat on low until just combined.

Step 4: Chunks: Stir in the Oreo and chocolate chunks until just combined.

Step 5: Roll and press: Roll the cookie dough into balls and press the tops into more chunks and Oreo pieces.

Step 6: Chill before baking: Place the scoops into the fridge before placing evenly on your baking tray and baking.

Step 7: Cool it: Remove and allow to cool fully.

Step 8: Serve: Grab one and enjoy!

Variations

You can definitely change up the cookies by changing the following:

Other sandwich biscuits: You can crush and add any other sandwich biscuits you have available, however, a softer biscuit similar to Oreo's in texture work best here.

Cookie butter: You could make a batch like these here with cookie butter and crushed biscuits.

Instant coffee: Add a teaspoon or two of instant coffee and omit the crused biscuits to give these a coffee twist.

Double chocolate: Add cocoa powder to the dough to make these extra chocolatey.

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Cookies and Cream Cookies

Sylvie Taylor

These Cookies and Cream Cookies combine the classic flavors of pieces of Oreos with the added indulgence of rich, melted chocolate.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 14 minutes mins

Baking time total (6 cookies per tray) 28 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 12 large cookies

Calories 321 kcal

Ingredients

  

1x2x3x

• 130 grams / 4.58 ounces butter chilled and cubed
• 135 grams / ⅔ cup brown sugar
• 60 grams / ⅓ cup superfine/caster sugar
• 55 grams / 1 large egg room temperature
• 1 teaspoon vanilla extract
• 214 grams / 1 ⅓ cups plain flour
• 4 grams / 1 teaspoon baking powder
• 3 grams / ½ teaspoon baking soda
• ¼ teaspoon sea or kosher salt
• 120 grams / 4.2 ounces chocolate roughly cut
• 154 grams / 1 packet Oreos

Instructions

 

• Place the butter and sugars into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
• Add the egg and continue to beat until well combined, beating for a further minute.
• Toss in the flour, baking powder and baking soda and combine until no dry portions remain in your bowl.
• Add ⅔’s of the crushed Oreos and chocolate chunks and stir until combined and strewn through your cookie dough.
• Cover and refrigerate for 1 hour.
• Preheat your oven to 180C/350F and line a baking tray with greaseproof paper.
• Remove the dough from the fridge and allow to come to a temperature where you can scoop a piece of dough.
• Roll the top of your cookie dough into the remaining ⅓ of chocolate chunks, flattening slightly as you place it on the tray.
• Continue scooping and rolling into the remains chocolate chunks, pressing flat light when you place onto the tray, ensuring there is 1 ½ inches between each cookie.
• Press a few of the remaining Oreo chunks into the top of your cookies.
• Bake for 14 minutes or until golden at the edges.
• Allow to sit on your baking tray for 3 minutes before placing on a cooling rack.
• Serve with a glass of milk.
• Dig in and enjoy!

Notes

• Sugars: The brown sugar helps to make the cookies chewy, and superfine or caster sugar helps balance the sweetness and create the nice crunchy edge to the cookies. These make a great combination, though you could completely replace with brown sugar.
• Chocolate: 56% dark chocolate block was used here because it is less sweet and higher quality than baking chocolate and controls the level of sweetness in the cookies better.
• Ice Cream Scoop: The scoop used here creates large cookies with a diameter of 6 centimeters / 2.36 inches.
• Other sandwich biscuits: You can crush and add any other sandwich biscuits you have available, however, a softer biscuit similar to Oreo's in texture work best here.
• Double chocolate: Add cocoa powder to the dough to make these extra chocolatey. For best results, add 28 grams / ¼ cup plain cocoa powder and change the flour amount to 184 grams / 1 cup + 2 level tablespoons flour.

Recipe by Roamingtaste

Nutrition

Calories: 321kcal

Keyword chocolate, cookies

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