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–+ servings

Irresistibly Thick Chocolate Cookies & Cream Cookies

These Chocolate Cookies & Cream Cookies feature fudgy centers and crispy edges, with crushed Oreos for a delightful twist.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter melted
  • 1 cup Light Brown Sugar
  • 2 large Eggs room temperature
  • 1 teaspoon Vanilla Extract pure extract preferred
  • 1 cup All-Purpose Flour spooned and leveled
  • 1/2 cup Dutch-Process Cocoa Powder
  • 1/4 cup Black Cocoa Powder
  • 1 teaspoon Baking Soda fresh
  • 1/2 teaspoon Fine Sea Salt
For the Chocolatey Goodness
  • 1/2 cup White Chocolate Chips optional
  • 1 cup Semisweet Chocolate Chips
  • 1 cup Chocolate Sandwich Cookies (Oreos) coarsely chopped

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • whisk
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a medium-sized bowl, whisk together melted butter and brown sugar until smooth.
  3. Add eggs and vanilla extract, blending well until creamy.
  4. In a separate bowl, whisk together flour, Dutch-process cocoa powder, black cocoa powder, baking soda, and salt.
  5. Gradually mix dry ingredients into wet ingredients until just combined.
  6. Fold in white chocolate chips, semisweet chocolate chips, and chopped Oreos.
  7. Scoop the dough onto the prepared baking sheet, leaving space between cookies.
  8. Bake for 8-10 minutes until edges are set and center is slightly underbaked.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

For thicker cookies, refrigerate the dough for 20-30 minutes before baking. Store baked cookies in an airtight container for up to 3 days.

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