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Chewy Cookies and Cream Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 76 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 32 minutes
  • Yield: 28 large cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Chewy Cookies and Cream Cookies are a decadent treat that combines a marbled dough of Oreo crumbs and classic cookie dough with chunks of dark chocolate and Hershey’s Cookies and Cream candy bars. Soft, chewy, and bursting with cookies and cream flavor, each large cookie is topped with a candy bar piece and has a distinctive two-toned marbled look. Perfect for cookie lovers who want a fun twist on traditional chocolate chip cookies.

Ingredients

Scale

Cookie Dough Base

  • 1 cup butter (softened, 2 sticks)
  • 1 & 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 & 1/2 cups all-purpose flour (spooned and leveled)
  • 1 & 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt

Oreo Components

  • 12 Oreos (pulsed into a fine crumb)
  • 12 Oreos (quartered)

Chocolate and Toppings

  • 1 cup dark chocolate chips (chopped)
  • 4 Hershey’s Cookies and Cream candy bars (divided)
  • Additional chocolate chips, candy bar pieces, or chopped Oreos for garnish

Instructions

  1. Preheat and prepare pans. Line 2 large baking sheets with parchment paper or silicone mats. Preheat your oven to 350°F (177°C).
  2. Cream butter. In a large bowl or stand mixer, beat 1 cup (2 sticks) of softened butter until smooth and creamy, scraping the bowl sides and bottom regularly.
  3. Add sugar. Beat in 1 & 1/2 cups granulated sugar for about 2 minutes until the mixture is light and fluffy. Scrape sides and bottom often.
  4. Incorporate vanilla and eggs. Add 1 teaspoon vanilla extract and 2 eggs. Beat until well combined.
  5. Prepare dry ingredients. Add 2 & 1/2 cups flour to the bowl but do not mix it in yet. Sprinkle 1 & 1/2 teaspoons baking soda and 1 teaspoon kosher salt evenly over the flour, stirring them into the flour to avoid clumps.
  6. Mix dry ingredients. Beat the flour mixture into the wet ingredients until no white streaks remain. Scrape the bowl and avoid overmixing.
  7. Divide dough (optional). Take half of the dough and transfer it to a second large bowl. This separation helps create the two-toned effect but is optional.
  8. Make Oreo crumbs. Pulse 12 Oreos in a food processor or blender into a very fine crumb. Add these crumbs to the original dough bowl and beat them in thoroughly, scraping the bottom.
  9. Add quartered Oreos. Chop another 12 Oreos into quarters and add them to the second bowl with the lighter dough.
  10. Chop chocolate. Chop 1 cup dark chocolate chips into smaller pieces if desired. Divide half of the chopped dark chocolate between the two bowls.
  11. Chop Hershey’s candy. Chop 2 Hershey’s Cookies and Cream bars into chunks, adding half to each bowl.
  12. Mix add-ins. Use a spatula to fold the dark and white chocolate into the darker dough in the first bowl.
  13. Mix add-ins into light dough. Fold chopped Oreos, dark chocolate, and white chocolate into the lighter dough in the second bowl.
  14. Combine doughs. Add the contents of one bowl into the other without mixing to keep the marbled effect.
  15. Scoop cookies. Using a 2-inch cookie scoop, form balls by scraping a little of the light and dark dough together to create a marble pattern. Place on prepared baking sheets, spacing cookies at least 2 inches apart to allow for spreading.
  16. Add toppings. Place one piece of Hershey’s Cookies and Cream candy bar on top of each cookie without pressing it down.
  17. Bake. Bake cookies for 10-12 minutes until edges are very lightly golden and the tops are still slightly shiny, with the wet shine no larger than a quarter.
  18. Shape cookies immediately. Within 60 seconds of removing from oven, use two spoons to aggressively push edges of each cookie toward the center to create a thicker, chewier shape before the edges harden.
  19. Add extra toppings (optional). While cookies are still warm, add any additional chocolate chips, chopped white chocolate, or Oreo pieces if desired.
  20. Cool and serve. Transfer cookies to a wire rack to cool completely. Enjoy at least one warm with a glass of milk!

Notes

  • Dividing the dough into two bowls is optional but helps achieve the distinctive marbled cookies and cream look.
  • Use parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
  • Do not overmix the dough after adding flour to keep cookies tender.
  • Shaping the cookies immediately after baking while warm is crucial for the chewy texture and proper thickness.
  • You can adjust the amount of chocolate or Oreo pieces to your taste preference.
  • Store cookies in an airtight container at room temperature for up to 5 days.

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Find it online: https://familyfriendlydishes.com/chewy-cookies-and-cream-cookies-recipe/