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Chewy Cookies and Cream Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 89 reviews
  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 28 large cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These chewy Cookies and Cream Cookies combine the classic flavors of Oreos and creamy chocolate into large, soft, and decadent cookies. With a dual dough technique featuring crumbled Oreos and chunks of Hershey’s Cookies and Cream bars, these cookies boast a beautiful marbled look and a rich, indulgent taste. Perfect for Oreo lovers seeking a delightful twist on traditional cookie recipes.

Ingredients

Scale

Basic Dough

  • 1 cup butter (softened, 2 sticks)
  • 1 & 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 & 1/2 cups all purpose flour (spooned and leveled)
  • 1 & 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt

Oreo and Chocolate Mix-Ins

  • 12 Oreos (pulsed into a fine crumb)
  • 12 Oreos (quartered)
  • 1 cup dark chocolate chips (chopped into smaller pieces)
  • 4 Hershey’s Cookies and Cream candy bars (divided into chunks)
  • Additional chocolate chips, candy bars, or chopped Oreos (for garnish)

Instructions

  1. Preheat and prepare baking sheets: Line 2 large baking sheets with parchment paper or silicone mats and preheat your oven to 350°F.
  2. Cream butter: In a large bowl or stand mixer, beat 1 cup softened butter until smooth and creamy, scraping the bowl sides and bottom frequently.
  3. Add sugar: Beat in 1 & 1/2 cups granulated sugar for about 2 minutes until the mixture is light and fluffy, scraping the bowl as needed.
  4. Incorporate vanilla and eggs: Add 1 teaspoon vanilla extract and 2 eggs, beating well to combine.
  5. Prepare dry ingredients: Add 2 & 1/2 cups flour without mixing. Sprinkle 1 & 1/2 teaspoons baking soda and 1 teaspoon kosher salt on top of the flour and stir gently to distribute evenly.
  6. Mix dough: Beat in the flour mixture until no white streaks remain, scraping down the sides and bottom, but be careful not to overmix.
  7. Divide dough (optional): Transfer half the dough to a second large bowl for separating the Oreo mix-ins; this is optional but helps create the distinct marbled effect.
  8. Pulse Oreos: In a food processor or blender, pulse 12 Oreos into fine crumbs and add to the original dough bowl. Beat until fully incorporated.
  9. Add quartered Oreos: Chop another 12 Oreos into quarters and add to the lighter dough in the second bowl.
  10. Prepare chocolate chips: Chop 1 cup dark chocolate chips into smaller pieces if preferred. Divide the chocolate evenly between both dough bowls.
  11. Chop Hershey’s bars: Chop 4 Hershey’s Cookies and Cream candy bars into chunks and divide equally between both dough bowls.
  12. Mix chocolates into dark dough: Fold the dark chocolate and white chocolate chunks into the darker Oreo crumb dough using a spatula.
  13. Mix chocolates and Oreos into light dough: Fold quartered Oreos, dark chocolate, and white chocolate chunks into the lighter dough.
  14. Combine doughs: Add the contents of one bowl into the other without mixing to maintain the marbled effect.
  15. Scoop dough: Using a 2-inch cookie scoop, form dough balls by combining a bit of both light and dark dough for a marbled look. Place dough balls at least 2 inches apart on the prepared baking sheets, fitting about 6 per sheet.
  16. Add toppings: Place a square or rectangle of Hershey’s Cookies and Cream on top of each cookie dough ball, gently pressing it to adhere without flattening the dough.
  17. Bake cookies: Bake at 350°F for 10-12 minutes until the edges are very lightly golden and the tops are still slightly shiny but no larger than a quarter in wetness.
  18. Shape cookies: Immediately after removing from the oven, within 30-60 seconds, use two spoons to aggressively push the cookie edges toward the center to shape them, as the cookies will harden quickly.
  19. Add extra toppings (optional): While still warm, add extra chocolate chips, chopped white chocolate, or chopped Oreos if desired.
  20. Cool and serve: Transfer cookies to a wire cooling rack to cool completely, but enjoy at least one warm with a glass of milk.

Notes

  • Dividing the dough into two bowls is optional but enhances the marbled cookies and textural contrast.
  • Use a sharp knife for chopping Oreos and chocolate for better results and uniform pieces.
  • The aggressive shaping step right after baking is crucial to achieving the classic chewy, thick cookie texture.
  • Make sure to space cookies properly on the baking sheets as they spread quite a bit.
  • Cookies are best enjoyed fresh and warm, but store them in an airtight container at room temperature for up to 4 days.

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Find it online: https://sweetindulgencescakes.com/chewy-cookies-and-cream-cookies-recipe/