Double Cookies and Cream Cookies
These Double Cookies and Cream Oreo Cookies are an Oreo lovers DREAM cookie. Homemade "cookies and cream" that is incorporated into a buttery and thick dough. With each bite you get a slight crunch followed with a soft center that is full of chocolate delight.
Servings: 16 Cookies
Ingredients
- 1 cup unsalted butter, 226g, 2 sticks, cubed and cold
- 1 cup light brown sugar, 240g
- 1/2 cup granulated white sugar, 100g
- 2 tsp vanilla
- 2 eggs, cold
- 1/2 cup crushed Oreo cookies 50g, finely crushed (see note)
- 3 cup all purpose flour, 400g (spooned and leveled)
- 1/2 cup cake flour, 70g (spooned and leveled)
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp cornstarch
- 1 cup white chocolate chips 180g, melted
- 1 cup Oreos 110g, chopped (7-8 Oreos)
- 1/2 cup dark chocolate chips, 50g
- 1/2 cup semisweet chocolate chips, 80g, or milk chocolate
White Chocolate Drizzle (Optional):
- cream from crushed cookies, melted
- ½ cup white chocolate, melted
Instructions
- Make your Homemade Cookies and Cream first so it has time to harden in the freezer. Line a small baking tray with parchment paper, set aside. Roughly chop the Oreos, you want to have more smaller pieces than larger (think cookies and cream!), set aside. Microwave white chocolate chips in a microwave safe bowl in 30 second intervals, mixing in between until chocolate is smooth. Pour melted chocolate onto the prepared tray and smooth with an off set spatula and/or spoon until you have an even layer. Sprinkle chopped Oreos all over white chocolate and gently press down, making sure the Oreo pieces stick to the white chocolate. Place in freezer while you start the cookies.
- Preheat the oven to 410 degrees and line two cookie sheet pans with parchment paper. With a stand mixer fitted with a paddle attachment, whip the butter until it's fluffy. Add in the light brown sugar and granulated white sugar and cream together until the mixture is light in color.
- Add in both eggs and vanilla, mix until combined, scraping down the sides as needed to ensure its all combined.
- Add in the all purpose flour, cake flour, salt, baking soda, and cornstarch. Set the mixer on lowest speed and mix until JUST COMBINED, leaving a few streaks of flour behind. Add in semi sweet and dark chocolate. Remove chocolate from freezer and break up into pieces (either by hand or placing in a bag and hitting with something hard like a glass), add it in with the dough and continue on lowest speed until JUST combined (5-10 seconds).
- You can make these into 8 large cookies, or 16 medium size cookies (large cookies measure out ~165g / medium cookies measure out ~100g). Scoop the dough using a large cookie scooper, place the dough on a sheet pan lined with parchment paper.
- These cookies won’t spread a lot, but I wouldn’t overcrowd them on the cookie sheet. Bake for 14-18 minutes (see note). Leave them on the baking pan for 15 minutes to continue cooking, then transfer to a cooling rack.
- *Optional Drizzle* Once the cookies are cool, melt together the white chocolate and leftover cream from the crushed cookies in 30 second intervals in the microwave until smooth. Drizzle over cooled cookies.
Notes
- 1/2 cup of crushed Oreos will be 8 cookies, remove the cream filling before crushing and save the cream! I recommend using a food processor to have a fine texture).
- Chilling the cookie dough is a MUST to help prevent the cookies from prevent and to result in a cookie that is tall (aka, Bakery Style).
- If making the large cookies, 4 cookies per cookie sheet, medium cookies 8 cookies per sheet.
- Baking the cookies 14-15 minutes will result in a soft almost "underdone" cookie texture. Bake for the full 16-18 minutes for a more done cookie.
- I recommend leaving the cookies on the cookie sheet for at least 15 minutes before moving to a cooling rack to finish baking.