Chocolate Cookies and Cream Cookies
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I’m just going to be real honest with you. These chocolate cookies and cream cookies are insanely delicious. They taste just like an Oreo cookie, but with the texture of a chewy, crispy edged chocolate chip cookie. I don’t know if I like these or a traditional Oreo more. You have to make these!
Why I am obsessed with these cookies
Oreo cookies are my jam. I LOVE them. I am a huge cookies and cream fan…I love the ice cream, I love the cookies, I love the overall flavor. My obsession is deep. These chocolate cookies and cream cookies take the whole Oreo/cookies and cream “flavor” to the next level. First, these are so easy to make. Love that. Second, they taste JUST like an Oreo. Third, they’re buttery, crispy and chewy. The texture is insane! I had several people try them and they all agreed they were crazy good!
Ingredients
- All purpose flour: AP flour gives the cookie structure.
- Black cocoa powder: Black cocoa powder is a must. The flavor and color are essential to the look and taste of this cookie.
- Baking soda: Baking soda helps the cookies rise, while also ensuring a crispy edge.
- Salt: A little salt enhances all the flavors.
- Butter: Butter adds flavor, fat and helps the cookie crisp slightly.
- Brown sugar: Brown sugar sweetens the cookie while also adding moisture. It helps gives the cookie a chewy texture.
- Granulated sugar: A little granulated sugar sweetens the cookie.
- Egg: An egg binds all the ingredients together.
- Vanilla extract: Vanilla adds flavor and warmth.
- Crushed Oreo cookies: Crushed Oreo cookies add flavor and texture.
- White chocolate: White chocolate adds sweetness and color for the perfect cookies and cream look.
How to make chocolate cookies and cream cookies
Tips for Success
- Always read through the recipe before starting. This helps prevent mistakes.
- Prepare and measure all the ingredients before starting. This prevents mistakes and makes clean up easier.
- Do not over-mix the cookie dough after mixing in the dry ingredients. This can create a dense cookie. When in doubt, hand mix the dry ingredients to prevent over-mixing.
- Make sure the cookie dough balls are tall, not flat or round. This will help them bake up nicely. You can use your hands to shape the ball of dough if necessary.
- Chill the cookie dough. The longer it chills, the better the cookie will be. I suggest at least an hour in the refrigerator, but they can be chilled over night. Make sure to cover them well so they do not dry out.
Questions and Answers
Can I freeze the cookie dough?
Absolutely! I suggest measuring out the cookie dough balls, freeze on a cookie sheet then transfer to a freezer bag. They can be frozen for 2-3 months. No need to thaw before baking.
You can also freeze the cookies after they have been baked. Let them cool completely then store them a freezer bag for 2-3 months. Simply thaw in the refrigerator or on the counter.
Do I have to use black cocoa powder?
Yes. Regular cocoa powder will create a brown cookie with a different chocolate flavor. Here is the link to the black cocoa powder I used.
Can I use white chocolate chips instead of chopped white chocolate?
Sure! I like the look of chopped white chocolate, but white chocolate chips are totally fine to use! I suggest only using 1/2-3/4 cup. Otherwise the white chocolate can be overpowering.
Can I make these gluten free?
Sure! Use GF cup for cup flour and GF Oreo cookies.
Final Thoughts
I love creating unique cookies. These Chocolate Cookies and Cream Cookies are stunning and so much fun to make and enjoy. They’re also simple to make. I imagine them served at Halloween parties for some reason. It’s the black color that makes them look spooky! I can imagine using the Halloween Oreo cookie to a little orange color, right? These cookies simply make me happy and I hope they make you happy, too!
Chocolate Cookies and Cream Cookies
White chocolate and crushed Oreo cookies are added to a chocolate cookie dough and baked until slightly crisp and chewy. These taste just like an Oreo, but have the texture of a buttery cookies. They're amazing.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup black cocoa powder
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 4 ounces white chocolate, chopped into chunks
- 5 crushed Oreos to mix into the dough + more to top the cookies with.
Instructions
- In a mixer fitted with a paddle attachment, cream together butter, brown sugar and granulated sugar for 2 minutes.
- Next, add egg and vanilla extract. Continue to mix until creamy, scraping down the sides of the bowl as necessary.
- In a separate bowl, mix together all purpose flour, black cocoa powder, salt, and baking soda.
- Turn the mixer on low speed and gradually add the bowl of dry ingredients just until incorporated. Do not over-mix.
- Remove the mixer bowl and stir in half of the white chocolate pieces and crushed Oreos by hand. A rubber spatula is helpful for this.
- Using a 3 tablespoon cookie dough scoop, drop cookies on a parchment paper lined cookie dough sheet. Make sure the dough balls are nice and tall - if you need to use your hands to shape the cookie dough, do so. This will help acheive a thicker cookie. You should get 12 cookies. Add additional oreo pieces and white chocolate as desired. Cover and refrigerate for 1 hour or freeze for 30 minutes. Chilling is a must! It helps develop flavor and prevents the cookies from spreading too much when baked.
- When you're ready to bake, preheat the oven to 350 degrees. Bake chilled cookies for 11 minutes. Let cool completely for 5 minutes on the baking sheet before removing them to cool completely. Cookies will be crispy on the edges and chewy in the center. Enjoy!
