You know what’s better than cookies and cream cookies? DOUBLE cookies and cream cookies! These are a variation of my brown butter chocolate chunk cookies, but using both Oreo chunks AND Hershey’s Cookies ‘n’ Creme chocolate. Delicious cookies and cream flavor in every bite!
I love cookies and cream. Heck, the first flavor I chose to make with my ice cream machine was my mocha Oreo ice cream. So obviously, when I finalized the recipe for my brown butter chocolate chunk cookies, I thought it would be the perfect base for many different variations, but especially cookies and cream! But, since I’m super extra, I can’t just do a regular cookies and cream version.
Besides using Oreo chunks, I thought that using Hershey’s Cookies ‘n’ Creme chocolate bar would amplify that cookie flavor. However, I do feel like using all Cookies ‘n’ Creme chocolate would be a little too sweet for my taste. So, I decided to add in just a bit of dark or bittersweet chocolate to offset some of that sweetness. The combination of Oreo cookies, Cookies ‘n’ Creme chocolate, and dark chocolate was pretty freaking delicious!
Tools you’ll need
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1 tbsp heavy cream
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 egg
- 1/2 tbsp vanilla extract
- 4 oz Hershey's Cookies 'n' Creme chocolate, chopped
- 1 oz of dark chocolate, chopped or chips
- 7 Oreo cookies, cream removed, crushed (in varying sizes)
- Brown the butter in a small saucepan. Make sure to keep an eye on this and occasionally stir so it doesn't burn!
- Pour in a medium mixing bowl. Add the heavy cream and keep whisking until you see the heavy cream a bit more incorporated. Chill in the freezer for just 5-10 minutes.
- While that chills, remove the cream from the Oreos and crush the cookies into different sizes. Variety is key to these cookies!
- Take out your brown butter from the freezer. At this stage, some of the butter probably started to solidify, but that's okay. Whisk vigorously until the brown butter and heavy cream have completely emulsified and the mixture looks homogenous.
- Add both sugars and whisk thoroughly. Add the egg and vanilla extract. Whisk until well-combined.
- Pour all the dry ingredients (flour, kosher salt, baking soda) into the bowl and mix everything. At the point, you may need to switch to a silicone spatula. However, just don't forget any good batter bits from the whisk! Fold in all the chocolate and Oreo chunks.
- Scoop out your portions of cookie dough into a parchment-lined baking sheet. Because you'd want to space out the portions with enough room, you may have to use two pans. These cookies spread while baking, so plan accordingly. For me, I can fit about six portions in one standard baking sheet.
- Now comes the hard part. You gotta chill the dough in the fridge overnight! I know, it's torture to have to wait for it, but it's worth it! If you really can't wait that long, at least chill the cookie dough for 3 hours. But, I really recommend the overnight chilling.
- Once your cookie dough has sufficiently chilled, bake them in the oven at 350 degrees for 17-20 minutes. Edges should be golden brown.
- When you take them out, they'll be a bit fragile, so wait for about 5 minutes before transferring them to a cooling rack. Enjoy!
// ON THE SCENE
- Bottom backdrop: Woodville Workshop — Amsterdam
- Props: parchment paper, Oreo pieces, cookies ‘n’ cream chocolate pieces