These Oreo chocolate chip cookies are made with cookies and cream truffle pieces for an extra-special treat. They are large bakery-style cookies with crispy edges and soft and chewy centers.
This weekend I had to say goodbye to a good friend. She moved to the east coast for a new job venture. We had one last lunch together before she left and I decided to bake up some treats for her, a care package if you will.
I made her a batch of Oreo truffle chocolate chip cookies. I wanted something special and thought they’d be perfect. Sending her off with a batch of gourmet chocolate chip cookies just seemed like the perfect gift.
- I call these “gourmet” because they take the fancy NY Times chocolate chip cookie recipe and combines it with homemade Oreo truffle chunks that are mixed into the batter. I got the idea for the truffle part from Bakergirl.
- These are big bakery-style cookies so they are perfect for gifting.
- There is some wait time with this recipe. The cookie dough needs one day to chill in the fridge and the truffle part needs to freeze for one day, too. So, you can make everything one day and bake the cookies the next day.
How to Make Oreo Truffle Chunks
What makes these cookies really special is the homemade cookies and cream truffle mix. You only need two ingredients – crushed Oreo cookies and cream cheese – plus some time for the mixture to sit in the freezer.
The easiest way to make it is with a food processor. First, crust the cookies until they break down into fine crumbs. Add the cream cheese and mix them together in the food processor until they are well combined and form a dough.
Press the mixture into a baking dish lined with foil. Use your hands to press into a thin layer about a ½” thick. Freeze it for at least 24 hours and don’t remove it until you have made your cookie dough.
How to Make the Cookies
I’m sure you can use any chocolate chip cookie recipe, but I recommend using the New York Times one because they always turn out with the best texture. They have crispy edges and soft and chewy centers.
The recipe is easy to make – you cream the butter and sugars together first, add the eggs and vanilla. Then add the dry ingredients and fold in the chocolate chips. I use fewer chocolate chips for these truffle cookies since you add in the cookies and cream chunks.
Once the dough has chilled overnight, you can make and bake the cookies. First, take the frozen truffle part out of the freezer and cut it into small squares.
Scoop 3 and ½ ounces of cookie dough and some of the truffle pieces. Form the dough into a ball and place it on a baking sheet. Repeat this process with the rest of the truffle and cookie dough.
Bake the cookies for 18 to 20 minutes. Allow them to cool and then store them in an airtight container.
I packaged the cookies in a nice gift box tied with a pretty bow for my friend and she was very pleased. Homemade cookies are always a nice gift to give. Luckily, I had some to give because DH loved these cookies. I had to hide most of the batch so he wouldn’t eat them all.
More Fancy Chocolate Chip Cookies
- Ad Hoc Chocolate Chip Cookies
- Levain Bakery’s Chocolate Chip Cookies
- Milk and Cookie Shots
- Levain Bakery’s Dark Chocolate Chocolate Chip Cookies
Oreo Truffle Chocolate Chip Cookies
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 2 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/4 lbs bittersweet chocolate chips
- Oreo Truffles
- 20 Oreo cookies finely crushed
- 3 oz cream cheese softened
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- While dough is in the fridge, make the truffles, which need to be frozen overnight.
- Line a small baking dish with foil; set aside. Crush Oreo cookies in a food processor until finely ground. Add in cream cheese and mix in processor until completely mixed and truffle dough comes together. Press into foil-lined baking dish and flatten with hands about 1/2 inch thick. Place in freezer for 24 hours and do not remove until ready for baking.
- On baking day, preheat oven to 350°F. Cut Oreo truffle into chunk/squares about 1/2 inch by 1/2 inch. Scoop 3 1/2-ounce mounds of dough (the size of generous golf balls) and add about 4-5 chunks of Oreo truffle to the balls. Place on baking sheet about 2-3 inches apart. Bake until golden brown, 18 to 20 minutes.
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.