If you're a fan of the classic combination of cookies and cream, these Cookies and Cream Cookies are going to be your new favorite treat! They’re loaded with chopped Oreos and have a perfect balance of crunchy edges and a soft, chewy center. Plus, each cookie is stuffed with a whole Oreo, making every bite a delightful surprise. Let’s dive into the recipe and get baking!
Ingredients
Cookie Dough:
- 120 grams of soft butter
- 40 grams granulated sugar
- 70 grams brown sugar (or panela)
- 1 egg
- 160 grams all-purpose flour
- 30 grams bread flour
- 1/2 teaspoon baking powder
Added Ingredients:
- 5 chopped Oreos
- 1 pack of mini Oreos
- 3 whole Oreos for the center of the cookies
Instructions
Wet Ingredients:
1. First step - Soften the butter:
- Before starting, allow the butter to sit at room temperature for about one hour. This will make it easier to work with and blend into your cookie dough.
- In a mixing bowl, add the softened butter. Use a spoon or whisk to blend the butter until it’s smooth and creamy.
2. Second step - Add the sugars:
- Add the brown sugar and granulated sugar to the bowl with the butter. Use a spoon or whisk to thoroughly blend the ingredients together for about two minutes until the mixture is well combined and creamy.
3. Third step - Add the egg:
- Crack one egg into a separate bowl and then add it to the butter and sugar mixture. Stir well until fully combined. The consistency might appear slightly curdled at this stage, but don’t worry—it will smooth out once you incorporate the dry ingredients.
Dry Ingredients:
4. Fourth step - Mix the flours:
- In another bowl, mix together the all-purpose flour, bread flour, and baking powder until well combined. Gradually add this mixture to the butter mixture, stirring gently with a spatula until the dough comes together. Be careful not to overmix the dough.
Add-Ins:
5. Fifth step - Add the Oreos:
- Chop the 5 Oreos into different sizes—some pieces small and some larger for texture variety. You can also add whole mini Oreos. Carefully fold the chopped Oreos into the dough using a spatula.
Shaping and Freezing:
6. Sixth step - Shape the cookies:
- Use an ice cream scoop to portion out the cookie dough. Flatten each scoop slightly and place a whole Oreo on top. Add a little more cookie dough over the Oreo and gently shape it into a round form, making sure not to overwork the dough.
7. Seventh step - Freeze the dough:
- Place the shaped cookie dough balls on a baking tray, making sure there’s enough space between each one to allow for spreading during baking. Freeze the dough balls while you preheat the oven to 400°F (200°C). This step helps the cookies maintain their shape while baking.
Baking:
8. Eighth step - Bake the cookies:
- Once the oven is preheated, bake the cookies at 400°F (200°C) for approximately 10-13 minutes. This will give the cookies a delightful contrast between a crunchy exterior and a soft, chewy interior.
- After baking, transfer the cookies to a cooling rack and let them cool for about 10 minutes before serving.
These Cookies and Cream Cookies are perfect for any occasion, and the addition of whole Oreos inside each cookie makes them extra special. Enjoy them with a glass of milk, and you’ve got a treat that’s sure to satisfy your sweet tooth!