I’m sure I’m not alone here when I say that I prefer homemade cookies to store-bought. There’s just something about a batch of cookies fresh from the oven, isn’t there? But I occasionally do like to incorporate some classic store-bought varieties into baking. That’s the case with these Cookies and Cream Chocolate Chip Cookies.
These cookies start out as classic chocolate chip cookies, which are perfectly delicious all on their own. But just a couple of tweaks and a whole lot of Oreos later, and you’ve got a fun, different, and crowd-pleasing batch of cookies!
If you’ve ever made chocolate chip cookies, then the method for making these will be quite familiar to you. I do recommend roughly chopping the Oreos so that you have some bigger pieces along with some smaller ones and even some crumbs. That way you’re sure to get plenty of their flavor in every bite.
When you’re finished making the dough, be sure not to skip the chilling step. Just a short stint in the refrigerator will help minimize the cookies spreading as they bake. You’ll also want to keep the dough refrigerated between batches.
If you’re looking for something a little different with chocolate chip cookies, give these Cookies and Cream Chocolate Chip Cookies a try. You get everything you love about those classic cookies, but with sweet, crunchy bites cookie bites along for the ride.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Stir in the chocolate chips and the chopped cookies.
Chill the dough for 30 minutes.
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Drop the dough by 2-tablespoon portions on the prepared pans. Bake the cookies, one pan at a time, 12 to 14 minutes, or until the edges are lightly browned.
Cool on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
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7 Comments on “Cookies and Cream Chocolate Chip Cookies”
The cookies look so delicious. Thanks for sharing.
Just made these and believe they need another 1/4 cup of butter. Nestle’s chocolate chip cookies use 1 cup of butter. These are somewhat dry and need something. The dough is hard to handle after being in the refrigerator.
Hi, Suzie. It sounds like you might have had too much flour. Be sure you’re not scooping down into the container to measure, or you’re likely to get more than you need. I recommend either the fluff and spoon method or measuring by weight. You can find my flour measuring tips here: How to Measure Flour.
Added another 1/4 cup of butter and it made a big difference in the taste!
hey, thank you for sharing this recipe, im in culinary school and was wondering if you could share the amount of cookies this makes with the portion scoop?
Hi, Mia. The yield is at the top of the recipe. You’ll get about 40 cookies with a 2-tablespoon scoop.
chocolate sandwish cookies the same like Oreos??? thank you