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Chocolate Cookies and Cream Cookies Recipe

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4.3 from 47 reviews

Delight in these rich and chewy Chocolate Cookies and Cream Cookies featuring black cocoa powder, chunks of white chocolate, and crushed Oreos for the perfect balance of intense chocolate flavor and creamy texture. These thick cookies are chilled before baking to enhance flavor and prevent spreading, resulting in a crispy edge with a soft, chewy center.

  • Total Time: 1 hour 31 minutes
  • Yield: 12 cookies

Ingredients

Cookie Dough

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/3 cup black cocoa powder
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Mix-ins & Topping

  • 4 ounces white chocolate, chopped into chunks
  • 5 crushed Oreos (mixed into the dough)
  • Additional crushed Oreos and white chocolate pieces for topping (optional)

Instructions

  1. Cream Butter and Sugars: In a mixer fitted with a paddle attachment, cream together the unsalted butter, dark brown sugar, and granulated sugar for 2 minutes until the mixture is light and fluffy.
  2. Add Egg and Vanilla: Add in the egg and vanilla extract and continue mixing until the batter becomes creamy. Scrape down the sides of the bowl as needed to ensure even mixing.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour, black cocoa powder, salt, and baking soda until fully combined.
  4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients on low mixer speed just until incorporated. Avoid over-mixing to keep the cookies tender.
  5. Fold in Mix-ins: Remove the bowl from the mixer and fold in half of the chopped white chocolate pieces and crushed Oreos by hand using a rubber spatula to evenly distribute them.
  6. Shape and Chill Dough: Using a 3-tablespoon cookie scoop, drop tall mounds of dough onto a parchment-lined baking sheet. Shape with your hands if needed to keep the dough tall and thick. You should get about 12 cookies. Add extra Oreo pieces and white chocolate chunks on top if desired. Cover and refrigerate for 1 hour or freeze for 30 minutes to chill the dough, which is essential for flavor development and minimizing spreading during baking.
  7. Bake Cookies: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 11 minutes. Once baked, let them cool on the baking sheet for 5 minutes to set before transferring to a wire rack to cool completely. The cookies will have crispy edges and a chewy center. Enjoy!

Notes

  • Chilling the cookie dough is essential to prevent the cookies from spreading too much and enhances the flavor.
  • Using black cocoa powder gives the cookies a deep dark chocolate color and intense flavor.
  • You can add extra white chocolate chunks and Oreo pieces on top for a decorative look and added texture.
  • Make sure not to over-mix once the dry ingredients are added to keep the cookies tender.
  • The cookie dough can be frozen for up to a month and baked directly from frozen with an additional 1-2 minutes of baking time.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/chocolate-cookies-and-cream-cookies-recipe/