Description
Chocolate Cookies and Cream Cookies are fudgy chocolate cookies with OREO cookie pieces and white chocolate chips for a next level Oreo cookie experience.
Ingredients
Scale
- 2 1/3 cups (280g) all-purpose flour
- 1/2 cup (50g) black or dutch processed cocoa powder
- 1 Tbs cornstarch
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 7 Oreo Cookies, crushed (approximately 3/4 cup)
- 1/2 cup white chocolate chips plus extra for adding on top before baking
- 6 Oreo Cookies, chopped for topping
Instructions
- Preheat the oven to 350F and line a cookie sheet with parchment paper.
- Sift together 2 1/3 cups all-purpose flour, 1/2 cup black cocoa powder, 1 Tbs cornstarch, 1 tsp baking soda, 3/4 tsp baking powder, and 1/2 tsp of salt in a medium bowl and set aside.
- In the bowl of a stand mixer with the paddle attachment or a large bowl using a hand mixer, beat together 3/4 cup of softened unsalted butter and 1 cup of light brown sugar on medium speed. Beat for 2 minutes until fully mixed and the mixture lightens in color.
- Turn off the mixer and then add 2 large eggs, one at a time, mixing on medium speed after each addition. Scrape down the sides of the bowl with a rubber spatula as needed so everything’s equally mixed in. Then add in the vanilla and mix until incorporated. The mixture might look a little curdled and that’s normal.
- Next, add the dry ingredients to the wet ingredients and mix on low speed until mostly incorporated, again, scraping down the sides as needed.
- Remove the bowl from the stand mixer and use a spatula to fold in 3/4 cup of crushed Oreo cookies and 1/2 cup of white chocolate chips.
- Use a 1.5 Tbs cookie scoop or spoon to scoop balls of cookie dough and roll gently in your hands to smooth the dough ball. Press the top of the cookie dough ball into the chopped Oreo cookies and place on your parchment lined cookie sheet, leaving enough space between cookies for them to spread. I was able to fit 6 cookies on a half sheet pan. Press extra white chocolate chips into the tops of the cookie dough balls as desired.
- Bake the cookies for 10 – 12 minutes at 350F. The cookies will spread and puff up. You’ll know they’re done when they don’t look wet on top anymore but do have a slight sheen.
- As soon as the cookies come out of the oven, using a large round cookie cutter, use a circular motion around each cookie to shore up the edges to make them uniformly round and help to thicken them just a bit.
- Allow the cookies to cool on their sheet tray for 5 minutes until they’re firm enough to transfer to a cooling rack to finish cooling for at least 10 minutes before enjoying.