Chocolate Cookies and Cream Cookies

half of a cookie sitting on top of a whole cookie

5 from 1 vote

Chocolate Cookies and Cream Cookies

These chocolate cookies and cream cookies are a dark chocolate cookie made with Oreo cookies, white chocolate chips and stuffed with even more white chocolate! The cookie dough mixes up without a mixer!

Prep Time30

Cook Time12

Chilling time2

Total Time42

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 292kcal

Author: Heather Perine

Ingredients

2 ¾ cups (330 g) all purpose flour spooned and leveled
⅔ cup (56 g) black cocoa powder, see note
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks, 226 g) unsalted butter, melted
1 cup (213 g) packed light brown sugar
1 cup (200 g) granulated white sugar
2 large eggs room temperature
2 teaspoons vanilla extract
1 cup (170 g) white chocolate chips
12 whole Oreos chopped
10 white chocolate squares I used Ghiradelli, break each square in half, then half again

Instructions

Combine the dry ingredients. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt and set aside. 2 ¾ cups (330 g) all purpose flour ⅔ cup (56 g) black cocoa powder, 1 teaspoon baking soda ½ teaspoon salt
Combine the butter and sugars. In a second bowl whisk together melted butter granulated sugar, and brown sugar. 1 cup (2 sticks, 226 g) unsalted butter, 1 cup (213 g) packed light brown sugar 1 cup (200 g) granulated white sugar
Add eggs and vanilla. Add eggs and whisk to combine. Whisk in vanilla until evenly combined. 2 large eggs 2 teaspoons vanilla extract
Add the dry ingredients. Stir in the flour mixture just until just combined. Stir in oreo cookies and white chocolate chips. 1 cup (170 g) white chocolate chips 12 whole Oreos
Shape cookies. Using a 1-inch cookie scoop or a tablespoon, scoop the cookie dough into 1 ½ inch ball. Flatten each ball of dough, placing two white chocolate squares (two quarters, so half a square total) in the middle. Scoop a second cookie dough ball on top. Fold cookie dough around the white chocolate squares. Place on a parchment lined baking sheet. Cover the cookie sheet with plastic wrap. 10 white chocolate squares
Chill the cookies. Cover and refrigerate dough for at least two hours, up to overnight. You can also chill the cookie dough before scooping and shaping. Just allow the cookie dough to sit out at room temperature for several minutes in order to make it soft enough to scoop.
Preheat and prepare cookie sheets. Preheat oven to 350°F (177°C). Place chilled cookie dough balls on to a parchment lined baking sheet, spaced about 2 inches apart.
Bake and cool the cookies. Bake cookie sheet on the middle rack for 10-12 minutes until edges are set and middles are puffy. Remove from the oven. I like to use a large drinking glass or round cookie cutter and shape the cookies to make perfectly round as soon as they come out (simply place the cup or cutter over the cookie and rotate to make the cookies perfectly round). I also like to top each warm cookie with a few additional white chocolate chips and Oreo pieces for a pretty presentation. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Storage: You can store these cookies at room temperature for up to 3 days. Place the cookies in an airtight container at room temperature. This will help to keep them fresh and prevent them from drying out.
Freezing: You can freeze these cookies for up to 3 months. To freeze them, place them in an airtight freezer-safe container or freezer bag and freeze for at least 3 hours. When you’re ready to eat the cookies, thaw them overnight in the refrigerator and then let them come to room temperature before serving.
Cocoa powder: Black cocoa is a very dark, rich Dutch processed cocoa powder that gives these cookies that “Oreo” taste. If you don’t have any you can always substitute with regular cocoa powder or Dutch cocoa powder.

Nutrition