Description
Delight your taste buds with these rich and indulgent Cookies and Cream Cookies, featuring a perfect blend of dark cocoa, white chocolate chips, and crunchy Oreo cookie pieces. These soft-baked treats balance creamy chocolate flavors with a satisfying crunch, ideal for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (melted)
- 1 cup light brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup Hershey’s Special Dark cocoa powder
- 1 teaspoon kosher salt
- 1 ½ teaspoon baking soda
Add-ins
- 1 package white chocolate chips (11 ounce)
- 15 Oreo cookies (crushed, about 1 ½ cups)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and set it aside to ensure the cookies bake evenly and prevent sticking.
- Crush Oreos: Place the Oreo cookies in a Ziploc bag and gently crush each cookie once with a meat tenderizer to create chunky pieces, not fine crumbs. Set aside for folding into the dough.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter with the packed light brown sugar. Stir until fully blended and creamy. Then add the eggs and vanilla extract, mixing thoroughly until smooth and fully combined.
- Incorporate Dry Ingredients: Add the all-purpose flour, Hershey’s Special Dark cocoa powder, kosher salt, and baking soda to the wet mixture. Beat just until all ingredients are incorporated to avoid overmixing and ensure a tender cookie texture.
- Add Chocolate Chips and Oreo Pieces: Fold into the dough all but ½ cup of the white chocolate chips and ¼ cup of the crushed Oreo cookies, gently distributing them for even flavor and texture.
- Shape Cookies: Using a 2-tablespoon cookie scoop, drop dough balls spaced about two inches apart onto the parchment-lined baking sheet. Press 3 to 4 white chocolate chips and 1 to 2 pieces of crushed Oreo cookie on the top of each dough ball to enhance presentation and bursts of flavor.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes. They will appear slightly underbaked but should not be runny, which ensures a soft, chewy center.
- Cool: Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely before serving to maintain their structure and texture.
Notes
- Do not overmix the batter once the flour is added to keep cookies tender.
- Pressing white chocolate chips and Oreo pieces on top before baking creates an attractive finish and maximizes flavor in each bite.
- Using a 2-tablespoon scoop ensures uniform cookie sizes for consistent baking.
- Letting cookies cool slightly on the sheet prevents breakage while transferring.
- This recipe can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cookies and Cream Cookies, Oreo Cookies, White Chocolate Chip Cookies, Chocolate Cookies, Dessert, Baked Cookies
