Chocolate cookies and cream cookies

These gooey chocolate cookies are filled with crushed oreo cookies and white chocolate chips, making them the perfect celebration of cookies and cream in chocolate chip cookie form.

I grew up in love with all things cookies and cream, especially the Hershey's Cookies N' Creme chocolate bar. I love the texture of oreos mixed into cookies, and so I knew it was time to make a chocolate cookies and cream centered cookie!

Similar to my other "bakery style" chocolate chip cookies (like this classic recipe and my golden oreo funfetti version) I provided guidance for both a larger sized cookie and a more standard size. Both are great options depending on what you're looking for, and the texture and taste is very consistent regardless of what size you choose.

For our dough, I wanted to make it deeply chocolatey without needing to buy a specialty ingredient like black cocoa. To achieve the perfect chocolatey taste I used a dutch processed cocoa powder (I use this really for all of my chocolate based desserts) and crushed oreo mixed right into the dough. You'll also use chopped oreos as a mix in, but this extra touch to the dough makes a big difference in the taste of the cookie that I really loved.

In my other bakery style cookie recipes I've used just an egg yolk vs. the full egg. When I first tested this recipe, I found it was too dry when using just the egg yolk so I went with the full egg here and found the end texture to be perfect. The inside of the cookie is gooey and the edges are perfectly crisp. Because we'll use chilled butter, you also don't need to worry about taking the egg out to get to room temperature which makes it easy.

I almost always use a kitchen scale when baking, and I found it especially helpful with this recipe. Not only can it be used to get exact measurements for your ingredients to make sure you aren't using too little or too much of any one ingredient, it is also especially useful when measuring out your dough. You can absolutely use a scooper or spoon (or even a measuring cup for the larger size) and all of those details are within the recipe.

For this recipe, unlike a lot of other cookie recipes of mine, you'll use cold cubed butter. We are going for an extra thick and tall cookie and this helps to achieve that. For this reason, a stand mixer is really important. If you don't have a stand mixer at home, you can make this recipe with a room temperature butter, ensure that you allow for some extra chill time and you'll be able to achieve a similar result.

And as always, I highly recommend only baking off the cookies you plan to eat within a day or two. On day three, these cookies will still taste delicious but the texture will always be best within the first day or so. I provided guidance on how to freeze your dough and bake right from frozen and this is one of my favorite options for a fresh baked cookie any time!

Ingredients:

• 10 tablespoons (1 stick + 2 tablespoons) unsalted butter, cold and cubed 141g

• 1/2 cup+ 2 tablespoons light brown sugar 120g

• 1/3 cup granulated sugar 64g

• 1 teaspoon vanilla extract

• 1 large egg

• 1/3 cup cocoa powder 35g

• 8 oreos (separated)

• 1 cup all purpose flour 120g

• 1/2 teaspoon baking soda

• 1/4 teaspoon baking powder

• 1/4 teaspoon salt

• 4oz (2/3 cup) white chocolate chips

Total time: A little over an hour

Prep time: 10-15 minutes

Bake time: 10-12 minutes

Chill time: 30 minutes

Servings: 7 large cookies (or 13 standard sized)

Equipment:

• Cookie sheets

• Stand mixer with paddle attachment

• Spatula

• Parchment paper

• 1/3 cup measuring cup, cookie scoop, or scale for portioning your dough

Cooking instructions:

Place your cold, cubed butter and both sugars into your stand mixer with the paddle attachment secured. Bring your stand mixer slowly from a low to high speed and allow it to combine the butter and sugars for about a minute. Pause your mixer and use a spatula to scrape down the sides of your butter and sugar mixture as well as your paddle attachment to ensure that no pockets of butter and sugar go unmixed, and turn your mixer back on for another two minutes until your butter and sugars are fully combined. Scrape down your mixer and paddle attachment again.

Add in your egg and vanilla extract to your butter and sugar. Slowly bring your stand mixer back to a high speed and allow it to combine your mixture for another minute. Pause your mixer and scrape down the sides of your bowl and paddle again. Let your mixer run for another minute until everything comes together into one smooth mixture.

Next, take two of your oreos and crush them (I like to use a plastic bag and a rolling pin, you can also pulse in a food processor or chopper). You don't need them to be crushed into a fine crumb just crumbled into small pieces. Add in your cocoa powder and crushed oreos, and mix at a medium to high speed until fully incorporated. Scrape down the sides of your bowl and mixer attachment.

Then, add in your remaining dry ingredients, flour, baking soda, baking powder, and salt and start your mixer at a low speed mixing until your dry ingredients are about half incorporated.

Get your mix-ins ready. Use a sharp knife to cut your oreos into smaller pieces (I recommend quartering them as they will continue to break up when they get mixed in), and measure your white chocolate chips. If you'd like, set aside some of your mix-ins to top your cookie scoops with.

Add your mix-ins into your dough and turn your mixer back on for about 30 seconds to a minute. Be sure to pause halfway through and scrape down to the bottom to make sure your dry ingredients get fully incorporated.

Use your 1/3 cup or cookie scoop to portion out your dough and place onto a cookie sheet lined with parchment paper. This should make 7 cookies in total. Alternatively, you can weigh your dough scoops (this is my preference) - they should be about 100 grams per cookie. Roll the scoops in your hand to form a circular dough ball. If you set aside some chocolate or oreo pieces, top your dough balls with your reserved chocolate chips. Place the cookie sheet with your portioned dough into the fridge to chill for just 30 minutes.

When you're ready, preheat your oven to 375 degrees. Depending on the size of your cookie sheet, you may need to bake in two batches (only one sheet should go into the oven at a time). Bake your cookies for 10-12 minutes then allow to cool on your baking sheet for about 15 minutes (they will need some time to set once out of the oven) - and enjoy!

If you want to save some of your dough to bake another time, you can place your remaining scooped cookie dough in the freezer on a lined baking sheet for 12-24 hours. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer. To bake from frozen, set your oven to 350 degrees and bake for 13-15 minutes. Your baked cookies will taste fresh for a day or two, but truly nothing beats fresh baked so I highly recommend freezing the dough if you don't plan to enjoy all of the cookies within the first two days.

Instructions for baking as a smaller cookie

If you want to use this recipe to make a smaller, more "standard" sized cookie follow the instructions to make the dough. Use a spoon or scooper to portion out your dough and place onto a cookie sheet lined with parchment paper. This should make 13 cookies in total, about 2 1/2 to 3 tablespoons in size or about 55 grams per cookie. Chill your dough scoops in the fridge for 30 minutes. Bake from the fridge at 350 degrees for 10 to 12 minutes. To bake the dough from frozen, preheat your oven to 325 degrees and bake for 13 to 15 minutes. Allow your cookies to sit for about 15 minutes, and then enjoy!

Carb and serving info: 

Carbs for full recipe: 452

Servings: 7 cookies

Carbs per serving (1 of 7): 65

Carbs per serving, smaller cookies (1 of 13): 35

Carbs from white chocolate: 72

Carbs from oreos: 80

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.