Cookies inside cookies? -- You bet! Big, thick, and loaded with chopped Oreos
and white chocolate chips, Cookies & Cream Cookies are a pure
Oreo-packed delight.
Hey, there is no reason to not load up cookies with other cookies. --
Especially when those cookies are everyone's favorite Oreos.
Chock full with chunks of chopped Oreos, Cookies & Cream Cookies are an
Oreo-packed delight. Their tasty combination of Oreos, white chocolate chips,
and a generous dose of vanilla extract in the dough delivers up that signature
cookies & cream flavor we love. -- Making these beauties a hit with anyone
I've seen give them a try.
Each cookie is made with a full 3 tablespoons of dough, meaning they bake up
pretty good-sized. -- Which we love. That amount of dough, combined with
melted butter in the dough's base, helps the Cookies & Cream Cookies
bake up thick, soft, and chewy, as well.
I don't know about you, but oversized thick, soft and chewy cookies packed
with Oreos and white chocolate chips sounds like a true cookie delight to
me!
These tasty cookies-in-cookies treats were a winner at our house, for sure.
And we sure hope you and your family enjoy them, too.
Big, thick, and loaded with chopped Oreos and white chocolate chips, Cookies & Cream Cookies are a pure Oreo-packed delight.
What's to Love About This Recipe?
- Signature cookies & cream flavor - Their tasty combination of Oreos, white chocolate chips, and a generous dose of vanilla extract delivers up that fabulous cookies & cream flavor we love.
- Packed with Oreos - Chock full with chopped Oreos, Cookies & Cream Cookies are an Oreo-packed delight in every bite.
- Big & thick - With 3 tablespoons of dough in each cookie, these over-sized beauties bake up nice and big and thick. -- Which is just the way we like them!
- Always a hit - Packed with fabulous flavor, Cookies & Cream Cookies are hard to resist -- and always a hit.
Cookies & Cream Cookies Ingredient Highlights:
Cookies & Cream Cookies get their signature flavor from chopped Oreos,
vanilla, and white chocolate chips. In addition to basic baking pantry
staples, to whip up a batch you'll need:
- Melted butter - Melting the butter helps these big, thick cookies bake up soft, tender, and chewy. Use unsalted butter to avoid over-salting the dough.
- Light brown sugar + granulated sugar - A combination of the two types of sugar develops wonderful background flavor in the baked cookies. A small touch of light brown sugar gives a hint of chocolate chip cookie taste, while granulated sugar provides the additional sweetening needed while keeping the brown sugar from being overpowering.
- Oreos - The signature element of all-things cookies and cream! Chopped Oreos bring fabulous flavor to the Cookies & Cream Cookies, making them a pure Oreo-packed delight. Choose regular Oreos, rather than specialty flavors or double-stuffed. And chop the Oreos with a knife, rather than crumbling with your hands or other method, to give good-sized chunks for the cookies.
- White chocolate chips - Serves as the "cream" part of these cookies' cookies & cream combo. We recommend Ghirardelli Premium Baking Classic White Chips.
How to Make Cookies & Cream Cookies:
Whipping up a batch of Cookies & Cream Cookies is pretty
straightforward as far as cookies go, being much like baking up a
batch of standard chocolate chip cookies.
To get a batch going, start by chopping up 1 & 1/2 cups of chopped
Oreos, which is about 15 Oreo cookies. It's pretty easy to chop them
with a big knife like a chef's knife. -- Just lay a few Oreos at a time
out in row on a cutting board and chop about 3 cuts into them in one
direction. Then turn them (or the cutting board) and chop about 3 cuts
in the other direction. This will give you nice chunks of Oreo, rather
than the smaller crumbles you'd get if you crumbled them with your
hands, a mallet, or a food processor.
Mix up a pretty basic cookie dough, being sure to only beat in the dough's flour until it's mostly incorporated
with still some white areas of flour remaining. -- You don't want to
overbeat the dough once the flour's added in, because overbeating can
make the cookies tough.
Stir chopped Oreos and white chocolate chips into the dough by hand,
incorporating them evenly throughout the dough.
Then scoop a generous 3 tablespoons of dough per cookie and place the
dough scoops on a rimmed baking sheet.
Rimmed baking sheets are important for these Cookies & Cream
Cookies. -- The pans' rimmed edges protect the edges of these
rather-large cookies while baking, allowing the centers to bake
without over-baking the outer areas.
Also, because of these cookies' size, we recommend placing only 6
cookies on each pan to allow ample space for them to spread as they
bake.
Pop the pan in the oven and bake the cookies for 7-8 minutes. -- When done, the centers of the cookies should be
puffed and set, but still "blonde" and appear a little
underdone.
Let the baked cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool
completely.
Then you're ready to enjoy the deliciousness! Big, thick, and loaded
with chopped Oreos, white chocolate chips, and vanilla, Cookies &
Cream Cookies are surely one delicious Oreo-packed delight.
Check out these other tasty cookie recipes:
Thank you for stopping by The Kitchen is My Playground. We'd love
to have you back soon!
Yield: about 20 cookies
Cookies & Cream Cookies
Cookies inside cookies? -- You bet! Big, thick, and loaded with
chopped Oreos and white chocolate chips, Cookies & Cream Cookies
are a pure Oreo-packed delight.
Prep time: 25 MinCook time: 8 MinTotal time: 33 Min
Ingredients
- 2 1/4 c. all-purpose flour
- 1 tsp. salt
- 3/4 tsp. baking soda
- 1 c. light brown sugar
- 12 T. unsalted butter, melted
- 1/2 c. granulated sugar
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 1 1/2 c. chopped Oreos (about 15 cookies)
- 1 c. white chocolate baking chips
Instructions
- Combine flour, salt, and baking soda in a bowl. Set aside.
- Beat brown sugar, melted butter, and granulated sugar with an electric mixer on medium speed until well combined, about 1 minute. Add eggs and vanilla extract; beat until well combined and fluffy, about 30 seconds.
- Reduce mixer speed to low. Gradually add flour mixture, beating only until flour is mostly incorporated with still some white areas of flour remaining (do not over beat).
- Add chopped Oreos and white chocolate chips. Stir by hand to incorporate evenly throughout dough.
- Scoop dough, using 3 tablespoons per cookie, onto rimmed baking sheets, placing only 6 cookies per pan (to allow space for spreading as they bake).
- Bake at 400℉, one baking sheet at a time, for 7-8 minutes. Centers of cookies should be puffed and set, but still "blonde" and appear a little underdone.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
TRACEY'S NOTES:
- We use Ghirardelli Premium Baking Classic White Chips for white chocolate chips.
- Rimmed baking sheets are important for these cookies. -- The pans' rimmed edges protect the edges of these rather-large cookies while baking, allowing the centers to bake without over-baking the outer areas.
- A 3-tablespoon cookie scoop makes scooping out the cookie dough super easy.
Images and text ©The Kitchen is My Playground
This post is linked with Weekend Potluck.
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