I found a new love. It doesn’t have zero calories and it’s probably not very healthy for me, but it is delicious.
I confess, I’ve never loved eating Oreos by themselves. I know I’m in the minority. But I love, love cookies and cream desserts. Cookies and cream ice cream, cookies and cream ice cream cake, oreo cupcakes with cookies and cream frosting, are just some of my favorite cookies and cream creations.
And now I add these cookies and cream cookies to my list. I had been thinking of trying my hand at creating a cookies and cream cookie for a while. Before I got a chance to try it, I saw this recipe on Sing For Your Supper, and just had to try it out.
These cookies came out even better than I had imagined. Like cookies n’ cream ice cream–except in a cookie form. The recipe was pretty easy to follow. I did some minor tweaks with the ingredients and also some tweaks with the method of mixing these cookies. I wanted the oreos to be really spread into the batter so instead of just stirring them in, I crushed the cookies pretty finely and then used the stand mixer to incorporate it and mix it into the dough. As a result, my cookies didn’t spread out as much, but the cookies and cream is very well incorporated all throughout the cookie. They also look a lot darker since the chocolate cookie crumbs are mixed thoroughly into the dough.
They came out looking more like cookies and cream drop cookies, but the taste was amazing: soft, sweet, creamy, chocolate cookie chunks. I couldn’t stop eating these.
Cookies and Cream Cookies
- 1/2 cup unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 tbsp milk
- 1 cup crushed Oreos
- Preheat the oven to 350°F. Line two baking sheets with parchment. In a stand mixer, beat together the butter, sugars, salt, vanilla, baking soda, and baking powder until well combined. Add the egg, beating until smooth.
- Add the flour and milk and mix until smooth. Put about one cup of oreos in a plastic bag and crush them using a meat tenderizer or a cleaver. I crushed mine to the point where there were still some big chunks, but also most of it was smaller crumbs. Pour the crushed oreos into the dough mixture and mix again until oreos are thoroughly incorporated.
- Shape cookie dough into balls about 1 inch in diameter and place them on baking sheet about 2 inches apart. If you want the cookies to spread more, you might want to flatten the balls with the palm of your hands before baking.
- Bake the cookies for 11 to 15 minutes, until they’re a light golden brown at the bottom.
- Remove from the oven, and move cookies to cookie rack to finish cooling.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.