Cookies and Cream Cookies
These Cookies and Cream Cookies combine the classic flavors of pieces of Oreos with the added indulgence of rich, melted chocolate.
Servings 12 large cookies
Calories 321kcal
Ingredients
- 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 ¾’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 ? 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.
Nutrition
Calories: 321kcal