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Chewy Cookies and Cream Cookies Recipe

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★★★★★

4.7 from 121 reviews

These Chewy Cookies and Cream Cookies are a delightful twist on the classic cookie, featuring a perfect blend of Oreo crumbs, dark chocolate, and Hershey’s Cookies and Cream candy bars. With a marbled dough technique and a quick post-bake shaping step to ensure chewiness, these cookies come out soft, flavorful, and irresistibly nostalgic, perfect for any chocolate lover.

Ingredients

Scale

Cookie Dough Base

  • 1 cup butter, softened (2 sticks)
  • 1 & 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 & 1/2 cups all purpose flour, spooned and leveled
  • 1 & 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt

Oreo Additions

  • 12 Oreos, pulsed into a fine crumb
  • 12 Oreos, quartered

Chocolate and Candy

  • 1 cup dark chocolate chips, chopped
  • 4 Hershey’s Cookies and Cream candy bars, divided
  • More chocolate chips, candy bars or chopped Oreos, to garnish

Instructions

  1. Prepare Baking Sheets: Line two large baking sheets with parchment paper or silicone mats. Preheat your oven to 350°F to ensure it reaches the correct temperature before baking.
  2. Cream Butter: In a large bowl or stand mixer, beat 1 cup softened butter until smooth and creamy. Scrape the sides and bottom of the bowl to ensure even mixing.
  3. Add Sugar and Beat: Add 1½ cups granulated sugar and beat for about 2 minutes until the mixture is light and fluffy, scraping the bowl as needed.
  4. Incorporate Vanilla and Eggs: Mix in 1 teaspoon vanilla extract and 2 large eggs. Beat well until everything is fully combined.
  5. Combine Dry Ingredients: Add 2½ cups all purpose flour to the bowl but do not mix yet. Sprinkle 1½ teaspoons baking soda and 1 teaspoon kosher salt on top of the flour, then stir these into the flour to avoid clumps.
  6. Mix Dough: Beat the flour mixture into the wet ingredients until no white streaks remain. Scrape the sides and bottom and be careful not to overmix to keep the cookies tender.
  7. Split Dough: Remove half of the dough into a second large bowl. This helps create the marbled effect in the finished cookies.
  8. Process Oreo Crumbs: Pulse 12 Oreos in a food processor or blender until finely ground. Add these crumbs to the original dough bowl and beat until fully incorporated.
  9. Add Quartered Oreos to Second Bowl: Chop 12 Oreos into quarters and stir these into the dough in the second bowl for chunkier texture.
  10. Prepare Chocolate Chips: Chop 1 cup dark chocolate chips into smaller pieces if desired. Divide this chocolate evenly between both dough bowls.
  11. Chop Candy Bars: Chop 2 Bars of Hershey’s Cookies and Cream candy bars into chunks and divide half into each bowl.
  12. Mix Dark Dough: Use a spatula to fold the chopped dark chocolate and white chocolate chunks into the Oreo crumb dough.
  13. Mix Light Dough: Fold the quartered Oreos, dark chocolate, and white chocolate chunks into the lighter dough bowl.
  14. Combine Doughs: Gently add the contents of one bowl into the other without mixing them. This layering creates the signature marbled look.
  15. Scoop Dough: Use a 2-inch cookie scoop to take portions of dough blending bits from both sides so the light and dark dough are marbled in each scoop. Place cookie dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
  16. Add Topping: Place one Hershey’s Cookies and Cream candy square on top of each cookie dough ball. Do not press down; just ensure it adheres to the dough.
  17. Bake Cookies: Bake for 10-12 minutes or until the edges are lightly golden. Cookies should still look shiny on top but the wet shiny area should be about the size of a quarter.
  18. Shape Cookies Post-Bake: Within 60 seconds of removing from the oven, use two spoons to aggressively press the cookie edges inward toward the center to form a thicker, chewier cookie. This step is critical for the perfect texture.
  19. Optional Additional Toppings: While cookies are still warm, feel free to add extra chocolate chips, chopped white chocolate, or crushed Oreos on top for more texture and flavor.
  20. Cool: Transfer cookies to wire racks to cool completely, although they are best enjoyed warm alongside a glass of milk.

Notes

  • Splitting dough into two bowls is optional but recommended for achieving a marbled cookies and cream appearance with texture contrasts.
  • Do not overmix the dough after adding flour to maintain a tender and chewy cookie texture.
  • The shaping step right after baking is crucial to getting chewy, thick cookies instead of flat thin ones.
  • The recipe yields about 28 cookies depending on sizing and spacing.
  • Use a 2-inch cookie scoop for best portioning and consistent cookie size.

Keywords: Cookies and cream cookies, chewy cookies, Oreo cookies, chocolate chip cookies, marbled cookies, Hershey Cookies and Cream, homemade cookies

Find it online: https://mjrecipe.com/chewy-cookies-and-cream-cookies-recipe/