Description
These Crumbl-style Chocolate Cookies and Cream Cookies feature crushed Oreos mixed into a rich, cocoa-flavored dough studded with white chocolate chips and chunks of Oreo for extra texture. Baked until just soft and slightly chewy, they are topped with extra Oreo pieces and white chocolate for a decadent treat perfect with a glass of milk.
Ingredients
Scale
Dry Ingredients
- 8 Oreo cookies, crushed for the cookie dough
- 1 and 1/3 cup all-purpose flour
- 3 tbsp cornstarch
- 1/4 cup black cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup butter, softened (salted or unsalted)
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
Add-ins and Toppings
- 2/3 cup white chocolate chips
- 3 Oreos, chopped plus extra for topping if desired
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside for the cookie dough.
- Prepare Dry Mixture: In a food processor, grind the 8 Oreos until they are finely crushed. In a medium bowl, combine the crushed Oreos with the flour, cornstarch, black cocoa powder, baking soda, baking powder, and salt; mix well and set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix until fully incorporated, scraping the sides of the bowl as needed.
- Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients and mix until just combined and no dry spots remain. Fold in the white chocolate chips and chopped Oreos gently.
- Shape and Bake Cookies: Using a large cookie scoop, portion out 8 equal-sized balls of dough onto the prepared baking sheet. Flatten each dough ball to about 3/4 inch thick, being careful not to make them too thin. Bake in the preheated oven for 9 minutes.
- Add Toppings and Cool: Immediately upon removing the cookies from the oven, sprinkle extra Oreo pieces and white chocolate chips on top. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy with milk.
Notes
- Be careful not to over-flatten the cookie dough balls to maintain a chewy texture.
- Using black cocoa powder gives a rich, dark chocolate flavor that contrasts well with the Oreos.
- Chilling the dough is not necessary but can help prevent the cookies from spreading too much if your kitchen is warm.
- For extra flavor, use salted butter to add a slight savory balance.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 17g
- Sodium: 105mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
