Cookies and Cream Cookies
User Reviews
4.8
Cookies and Cream Cookies
Description
This recipe blends two types of flour and leavening agents to balance texture and rise, while cold butter is creamed with sugars to achieve a thick dough. Adding both chopped Oreo cookies and pieces of chocolate sandwich bars introduces bits of crisp cookie and creamy chocolate throughout the cookie, enhancing the cookies and cream experience. Baking at 375°F for 10-12 minutes yields cookies that are soft but hold their shape, with a slight chew from the chocolate pieces.
Cookies are formed large but can be sized down with corresponding adjustment in baking time. Cooling cookies on the baking sheet before transferring to a rack preserves their shape while allowing them to firm slightly. This cookie offers a more indulgent version of the cookies and cream flavor, suitable for shareable treats or snacks.
The recipe notes provide a gluten-free flour substitution to accommodate dietary needs, maintaining similar taste and appearance.
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter cold, cut into cubes
- 1/2 cup brown sugar light or dark, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract
- 15 Oreo chocolate sandwich cookies chopped
- 9 oz. HERSHEY’S Cookies ‘n’ Crème Bars 6, 1.55 oz. bars, broken into pieces
Instructions
- Preheat the oven to 375°F.
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, cornstarch, baking soda, baking powder and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream the cold butter with the sugars. Cream for 3-4 minute, it will look sort of like a paste. Scrape down the sides of the mixing bowl as needed.
- Then add in the egg, egg yolk, and vanilla extract and mix again until combined.
- Gradually add in the dry ingredients and then add in the chopped Oreo cookies and cookies and creme bars.
- Shape dough into 7-large cookies (~5 oz. each). and bake for 10-12 minutes. Or you can make them much smaller and adjust the baking time.
- Let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack. ENJOY! ☺️
Notes
- For gluten-free option, replace all-purpose and cake flours with a 1-to-1 gluten-free baking flour blend like Bob’s Red Mill 1-to-1 Baking Flour.
- Tested substitution maintains similar cookie texture and flavor for those needing gluten-free cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7large
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Serving | 1giant cookie | |
| Calories | 558kcal | 28% |
| Carbohydrates | 90g | 30% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 498mg | 21% |
| Potassium | 690mg | 15% |
| Fiber | 15g | 60% |
| Sugar | 34g | 68% |
| Vitamin A | 480IU | 10% |
| Calcium | 102mg | 10% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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