Chocolate Cookies & Cream Cookies Recipe
These chocolate cookies and cream cookies are made with a rich dark chocolate cookie base, packed with Oreo chunks, and dotted with creamy white chocolate chips. Oreo lovers, this one is for you!
Servings: 24 cookies
Ingredients
- 1 and ¼ cups (150g) all-purpose flour be sure to measure properly
- ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter at room temperature
- 1 cup (200g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 10 Oreo cookies1 coarsely chopped
- ½ cup (85g) white chocolate chips2
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.1 and ¼ cups (150g) all-purpose flour, ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the egg and vanilla, and beat again until combined.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- With the mixer on low, slowly add flour mixture and beat until just combined. Add the chopped Oreos and white chocolate chips and continue mixing until evenly dispersed. Cover the dough tightly and refrigerate for at least 1 hour and up to 3 days. You can also portion out the dough and chill it in balls, if you prefer.½ cup (85g) white chocolate chips2, 10 Oreo cookies1
- When you are ready to bake the cookies, line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Preheat oven to 350ºF (177ºC).
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the dough into balls and place on prepared baking sheet. Bake for 8-10 minutes, or until edges are set and center is no longer shiny. Remove from the oven. Since these cookies are so loaded, sometimes they don't spread as well as I prefer. You may have to gently press down on the tops with the back of a spoon while they are still hot.
- Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature up to 1 week. Baked cookies can be frozen, up to 2 months. Rolled cookie dough can be frozen, up to 3 months. Place on baking sheet and add 1-2 minutes to baking time.
Notes
- Oreo cookies: you can use any kind of filling size you want or even a flavored Oreo.
- White chocolate chips: if you want to make these cookies extra cookies & cream, consider chopping up an actual Cookies & Cream Bar into small pieces and use them instead of white chocolate chips.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cookie | Calories: 129kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 52mg | Potassium: 95mg | Fiber: 2g | Sugar: 10g | Vitamin A: 148IU | Vitamin C: 0.03mg | Calcium: 11mg | Iron: 1mg
