Description
Delight in these rich and indulgent Cookies and Cream Cookies featuring a perfect blend of all-purpose and cake flours, studded with chopped Oreo cookies and creamy HERSHEY’S Cookies ‘n’ Crème bars for a soft, chewy texture and irresistible flavor.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
Wet Ingredients & Mix-ins
- 1/2 cup unsalted butter, cold, cut into cubes
- 1/2 cup brown sugar, light or dark, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract
- 15 Oreo Chocolate Sandwich Cookies, chopped
- 9 oz. HERSHEY’S Cookies ‘n’ Crème Bars, broken into pieces (6 bars, 1.55 oz. each)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time your cookie dough is ready.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the cold, cubed unsalted butter with brown sugar and granulated sugar for 3-4 minutes until the mixture resembles a paste. Scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
- Add Eggs and Vanilla: Add the large egg, egg yolk, and vanilla extract to the creamed butter and sugar. Mix until fully combined and smooth.
- Incorporate Dry Ingredients and Mix-ins: Gradually add the dry ingredient mixture into the wet mixture, mixing until just combined. Fold in the chopped Oreo cookies and broken HERSHEY’S Cookies ‘n’ Crème bars evenly throughout the dough.
- Shape Cookies: Divide the dough into 7 large cookies, approximately 5 ounces each. For smaller cookies, adjust the baking time accordingly.
- Bake: Place the shaped dough on a baking sheet lined with parchment paper or a silicone baking mat. Bake in the preheated oven for 10-12 minutes until the edges are set but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for 15 minutes to firm up, then transfer them to a wire cooling rack to cool completely. Enjoy your delicious Cookies and Cream Cookies!
Notes
- Using cold butter helps create a thicker cookie dough, resulting in a chewier texture.
- Adjust baking time if making smaller or larger cookie sizes for even cooking.
- For extra crunch, you can lightly toast the chopped Oreo pieces before mixing them in.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute cake flour with more all-purpose flour, but the texture will be slightly denser.
Nutrition
- Serving Size: 1 large cookie (approx. 5 oz)
- Calories: 320
- Sugar: 22g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 55mg
