Cookies and Cream Cookies
Servings: 30 cookies
Ingredients
- 1 cup (2 sticks) butter room temperature
- 1 ½ cups (385 g) brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ cup (40 g) cocoa powder unsweetened
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ⅔ cups (373 g) flour
- 1 cup (6 oz) white chocolate chips or chopped pieces
- 12 Oreo cookies chopped
Instructions
- Preheat the oven to 350 F and line a cookie sheet with parchment paper.
- Cream the butter and brown sugar together until light and fluffy, about 2 minutes using a stand mixer fitted with the paddle attachment on medium speed.
- Add the egg and vanilla. Mix until just combined, then scrape down sides of the bowl.
- Add the cocoa powder, baking soda, baking powder, and salt. Beat at medium-low speed until combined.
- Add the flour, mix on low speed until just combined, then scrape down sides of the bowl.
- Gently fold in the white chocolate chips and chopped Oreos until evenly distributed.
- Using a standard ice cream or cookie scoop (3 tablespoon/1.5 ounce capacity), drop mounds of the cookie dough 2 inches apart on the cookie sheet. (At this point, you can freeze the dough balls in a single layer, then store them in a freezer-safe Ziploc for several months.)
- Bake for 8-9 minutes, until the edges are just set. It is better to under rather than over bake these.
- Transfer the cookie sheet to a wire rack, letting the cookies cool on the sheet for 3-4 minutes. Then transfer the cookies to the wire rack and let them cool completely.
- Store at room temperature in an airtight container for up to 3 days.