Indulge in the ultimate treat with these Cookies and Cream Cookies, thick and gooey with the perfect mix of cookies and cream goodness. Loaded with white chocolate, mini chocolate chips, crushed Oreos, and Hershey’s Cookies & Cream bars, these cookies taste straight out of a bakery. The result? An irresistibly soft, chewy, and decadently delicious dessert that’s bound to be a crowd-pleaser. Follow this recipe for a perfect batch every time!
Ingredients:
1 cup unsalted butter, cold and cubed
1 cup brown sugar, packed
1/4 cup granulated sugar
2 cold eggs
1 teaspoon pure vanilla extract
1 teaspoon cornstarch
3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup white chocolate chips
1/2 cup mini chocolate chips
1 cup chopped Hershey’s Cookies & Cream candy bars
1 cup crushed Oreos
Instructions:
Preheat the Oven:
Preheat your oven to 410°F (210°C). Line two large baking sheets with parchment paper.
Cream Butter and Sugars:
Using a stand mixer, beat the cold, cubed butter for 1 minute until softened. Then Add the brown and granulated sugar, then cream on high speed for 3 minutes, or until light and fluffy.
Add Eggs and Vanilla:
Add eggs one at a time, mixing well between each addition, followed by the vanilla extract.
Mix Dry Ingredients:
In a separate bowl, combine flour, cornstarch, salt, and baking soda. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
Add the Mix-Ins:
Gently fold in the white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream bars, and crushed Oreos. Reserve a small amount of each for topping.
Shape and Top the Cookies:
Divide the dough into 8 large balls (about the size of a baseball). Place 4 dough balls on each prepared baking sheet and press the reserved toppings onto the tops.
Bake the Cookies:
Bake for 9-10 minutes, until the edges are golden and the centers are still slightly gooey.
Cool and Serve:
Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve with a tall glass of milk!
Serving Tips:
Serve Fresh and Warm: These cookies are best enjoyed fresh and warm from the oven when the center is still gooey, and the chocolate is slightly melted. For an extra treat, serve them with a scoop of vanilla ice cream.
Pair with Milk or Coffee: The rich, indulgent flavors pair beautifully with a cold glass of milk or a cup of coffee for a delightful snack.
Make Cookie Sandwiches: For a fun twist, sandwich two cookies with vanilla or cookies-and-cream ice cream in between. Wrap each sandwich in plastic wrap and freeze for an easy frozen treat.
Storage Tips:
Room Temperature: Store cookies in an airtight container at room temperature for up to 4 days. Place a slice of bread in the container to help keep them soft.
Freezing: These cookies freeze exceptionally well. Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature for about 30 minutes before serving, or pop one in the microwave for 10-15 seconds for a warm, fresh-out-of-the-oven taste.
Freezing Dough: If you’d like to prepare in advance, scoop and shape the dough into balls, then place them on a lined baking sheet and freeze for 1 hour. Once frozen, transfer them to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
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FAQs:
Can I make these cookies without a stand mixer?
Yes, you can! Although a stand mixer makes it easier, you can use a hand mixer or mix by hand. Just ensure the butter is fully creamed with the sugars to achieve the right texture.
Can I substitute regular chocolate for the white chocolate and mini chocolate chips?
Absolutely! You can use any type of chocolate chips or chunks you prefer. Dark or milk chocolate adds a different depth of flavor, so feel free to experiment based on your taste.
What’s the best way to crush the Oreos for this recipe?
To crush Oreos, place them in a plastic zip-top bag and use a rolling pin to break them into small pieces. Aim for a mix of crumbs and chunks to add both flavor and texture to your cookies.
How can I prevent the cookies from spreading too much while baking?
Cold butter and cold eggs help minimize spreading. Also, be sure not to overmix the dough and pre-chill the shaped cookie dough balls in the refrigerator for 10-15 minutes before baking if you notice spreading issues.
Conclusion:
These Cookies and Cream Cookies are truly a show-stopper with their bakery-style appearance and rich flavor. Perfect for parties, dessert tables, or any time you’re craving an over-the-top cookie treat!
📖 Recipe:
Print
Cookies and Cream Cookies
- Total Time: 25 minutes
- Yield: 8 giant cookies
- Diet: Vegetarian
Description
Indulge in these Cookies and Cream Cookies – thick, gooey, and loaded with white chocolate, mini chocolate chips, crushed Oreos, and Hershey’s Cookies & Cream bars for a bakery-style dessert. Perfect for cookie lovers craving an irresistible, sweet treat packed with cookies and cream goodness.
Ingredients
1 cup unsalted butter, cold and cubed
1 cup brown sugar, packed
1/4 cup granulated sugar
2 cold eggs
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon baking soda
1/2 cup white chocolate chips
1/2 cup mini chocolate chips
1 cup chopped Hershey’s Cookies & Cream candy bars
1 cup crushed Oreos
Instructions
- Preheat Oven: Preheat to 410°F (210°C) and line two large baking sheets with parchment paper.
- Cream Butter and Sugars: In a stand mixer, beat the cold, cubed butter for 1 minute until softened. Add both sugars and cream on high speed for 3 minutes until light and fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well between each, then add vanilla extract.
- Combine Dry Ingredients: Gradually add flour, cornstarch, salt, and baking soda to the wet mixture. Mix on low speed until just combined.
- Fold in Mix-Ins: Gently fold in white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream bars, and crushed Oreos. Reserve some for topping.
- Shape and Top the Cookies: Divide dough into 8 large balls, about baseball-sized. Place on baking sheets and press reserved toppings onto tops.
- Bake: Bake for 9-10 minutes until edges are golden and centers remain slightly gooey.
- Cool and Serve: Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Storage: Store cookies in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months.
Serving Suggestion: Best served warm with a glass of milk or a scoop of vanilla ice cream.
Make-Ahead Option: Freeze shaped dough balls for up to 3 months. Bake directly from frozen with an additional 1-2 minutes of baking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 giant cookies
- Calories: 460 kcal per cookie
