Oreo? Or Chocolate Chip Cookie?
WAIT! You don’t have to choose! These Cookies and Cream Cookies are THE BEST of both worlds.
On one hand you have the warm, golden, buttery texture of a chocolate chip cookie.
And on the other, chunks of rich chocolate cookie and sweet vanilla filling.
It’s a marriage made in cookie heaven if you ask me.
We’re friends right? I can be honest? So…I don’t really love Oreo cookies. Isn’t that absurd, what’s not to love right? Call me kooky, they’ve never been the one I grab off the shelf. HOWEVER – I will say that Oreo IN anything, I can’t get enough of. Oreo ice cream? Ummm…you could say we had a steady and intimate relationship for a year in university. Oreo blizzards? My fav. Oreo Overload Cupcakes…oh ya baby. Chocolate covered Oreo’s while shopping for books at Chapters? I may have done that a few times. So…I’m not a total weirdo. I just need my Oreo’s with a little oomph.
I was so happy with how these cookies turned out. I was worried that the Oreo cookie might make the cookies too dry but not the case at all. Each bite has a perfectly balanced texture. Crunch from the cookie. Chewy and soft from the cream filling. Rich and sweet from from the white and semi-sweet chocolate chips. Three letters Y-U-M.
This is the perfect treat for any time of the year and great for anyone who’s a little indecisive in your life. Happy weekend all!
enjoy | liz | xo
- 3/4 cups (1-1/2 stick) of unsalted butter, room temperature
- 3/4 cups brown sugar
- 3/4 cups sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 14 Oreo double-stuff cookies
- 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350F.
- In a medium bowl combine 1/2 teaspoon salt, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 2 1/2 cups flour, salt baking soda and baking powder. Blend using a whisk or fork. Set aside.
- Crush the Oreos! You can do this by placing the Oreo cookies into a large freezer bag and using a rolling pin to break them up. You could also toss them into your food processor for a few quick pulses. You want some nice big chunks so don't go overboard here.
- Using a stand mixer, cream together the butter and sugar using a paddle attachment for approx. 3-5 minutes, until smooth and fluffy.
- Add eggs and vanilla and mix until incorporated.
- Slowly add in the flour mixture until just combined. Then add in both chocolate chips and mix on low until incorporated. Then, add in the Oreo cookies pieces for a few final spins on low.
- Using a 2-tbsp cookie scoop, place balls of dough on a lined cookie sheet about 2" apart.
- Bake for 7-9 minutes, or until just golden. Do not over bake. Once removed, leave them on the cookie sheet for another 5 minutes to continue baking, then transfer to wire rack to cool.
*Having trouble viewing the recipe? Click here to view the full site.