Chocolate Cookies and Cream Cookies
These Chocolate Cookies and Cream Cookies are rich, fudgy, and packed with Oreo chunks and white chocolate. Soft in the center, crisp on the edges, and ready in minutes—no chilling required.
Equipment
- 2 large baking sheets
- 1 Stand Mixer or Hand mixer
Ingredients
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (100g) granulated white sugar
- ½ cup (110g) light brown sugar packed
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- ⅛ cup (30ml) milk at room temperature
- 1 ¼ cups (170g) all-purpose flour
- ⅓ cup (35g) black cocoa powder
- ⅓ cup (35g) dark cocoa powder or dutch-processed cocoa powder
- ¼ cup crushed Oreos
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup Oreo chunks
- ¾ cup white chocolate chips*
Instructions
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, crushed Oreos and salt.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth.
- Add the egg, vanilla extract and milk. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the Oreo chunks and white chocolate chips.
- Scoop the dough into 1.5-tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.Top the dough balls with a few extra Oreo chunks.
- Bake for 10-11 minutes or until the edges are set but the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optionally, While the cookies are cooling top with more white chocolate chips.
Notes
* I used 2 (4oz) Hershey's Cookies and cream bars
- If the dough feels too stiff add 1-2 tablespoons of milk until the dough loosens slightly and is easier to scoop.
- Do not overmix the dough to keep the cookies soft and fudgy.
- Slightly underbake the cookies for soft centers, they will continue to set as they cool.
- Press extra cookie pieces on top of the dough balls before baking for a bakery-style look.
- If using black cocoa powder, expect a darker color and milder chocolate flavor. Substitute with Dutch-processed or regular cocoa for a lighter color and more traditional chocolate taste.
Nutritional Information
Calories: 277kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 31mgSodium: 185mgPotassium: 149mgFiber: 2gSugar: 25gVitamin A: 226IUVitamin C: 0.05mgCalcium: 42mgIron: 3mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe? Tag @dreamybaker on socialLeave a comment below!
