Bakery Style Oreo Cookies and Cream Cookies
User Reviews
5
Bakery Style Oreo Cookies and Cream Cookies
Description
This cookie recipe starts by creaming cold butter with brown and white sugars, which helps develop a creamy, tender cookie structure. Eggs and vanilla add moisture and flavor, while flour, cornstarch, baking soda, and salt provide leavening and texture. Folding in both semi-sweet and white chocolate chips adds multiple layers of chocolate flavor.
Chopped Oreo cookies folded into the dough offer a crunchy contrast and the familiar cookies-and-cream taste. The cookies are shaped into sizable balls and baked quickly at 400°F, encouraging slightly crisp edges while the interior stays soft and chewy. Cooling the cookies for about 10 minutes before removing them allows them to set and maintain structure.
Adding extra Oreo chunks on top immediately after baking enhances appearance and texture, lending a bakery-style finish. These cookies serve well as a dessert or snack and can be portioned in different sizes depending on preference.
The notes recommend reserving some Oreo pieces to place on top after baking for a more gourmet presentation.
Ingredients
- 1 cup butter cut into small cubes, cold
- 1 cup brown sugar
- 1/2 cup sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips semi-sweet
- 1/2 to 3/4 cup white chocolate chips
- 20 Oreo cookies (chopped)
Instructions
- Preheat oven to 400 degrees. In a large mixing bowl, cream together cubed butter, brown sugar, and sugar for 4 minutes until light and fluffy. This is an important step as it helps the butter to wrap around the sugars to create a creamy texture.
- Add eggs and vanilla and mix for 1 minute longer.
- Fold in flour, baking soda, cornstarch, and salt...just until combined.Fold in semi-sweet chocolate chips, white chocolate chips and chopped up Oreo cookies.
- Lightly roll into balls. You may roll them into 4-ounce, 5-ounce, or 6-ounce cookie dough balls. Bake on a light colored baking sheet for 9-10 minutes. If you use a dark colored baking sheet, the bottoms may become too burnt before the insides of the cookies are baked through. Do NOT overbake!
- Let the cookies cool for 10 minutes before removing from the baking pan. If you want the cookies to look more gourmet, add a few Oreo cookies to the tops of the cookies as soon as you remove them from the oven.
Notes
- Chop Oreo cookies into chunks before folding them into the dough for texture.
- Reserve some Oreo pieces to place on top of cookies after baking for an attractive finish.
- Do not overbake; removing cookies after 9-10 minutes helps keep centers soft.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Calories | 585kcal | 29% |
| Carbohydrates | 77g | 26% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 390mg | 16% |
| Potassium | 228mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 44g | 88% |
| Vitamin A | 528IU | 11% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 58mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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