Cookies & Cream Cookies
No, the recipe title isn’t a redundant typo. These cookies actually have crushed Oreos inside!
While putting away new groceries the other day I discovered I had a half-empty package of Oreo cookies leftover from a recipe I was testing for my cookbook. If I didn’t use them soon, they’d go stale. I couldn’t have that happen! So my dilemma was finding a quick and easy way to use them. You know you have a good job when that is one of your daily dilemmas.
I recalled seeing a cookie recipe that used Oreos on quite a few food blogs over the years. I can practically make cookies in my sleep so a check mark to the quick and easy. I wasn’t sure if the idea of “cookies & cream” would translate into an actual cookie but I’m very happy to say my doubts were needless. These cookies are AWESOME.
Taste: Like you combined a chocolate chip cookie and an Oreo cookie! Mmhmmmm.
Texture: The cookie itself is slightly crisp around the edges, soft yet chewy in the middle, and all-around buttery. The bits of Oreo pieces are just heavenly.
Ease: Super easy. The hardest part is not sneaking a few Oreos when you’re breaking them up!
Appearance: Who could resist one of these gorgeous cookies?
Pros: Easy, fun twist on chocolate chip cookies.
Cons: Definitely indulgent.
Would I make this again? Absolutely. These cookies would be the perfect thing to bring to many occasions.
Cookies & Cream Cookies
Yield: 18 cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons, 4 ounces) unsalted butter, at room temperature
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
12 Oreo sandwich cookies, broken into small pieces
Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
In a small bowl whisk together the flour, baking soda, and salt.
In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium speed until light in color and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat until combined. On low speed gradually add flour mixture, beating until combined. With a rubber spatula fold in the Oreo pieces.
Drop 1 1/2-tablespoons of dough onto prepared baking sheets. Bake cookies for 8 to 10 minutes, or until the edges just begin to brown. Place baking sheets on wire racks and let cool for 5 minutes before removing cookies to racks to cool completely. Store at room temperature in an airtight container for up to 3 days.
Slightly adapted from Picky Palate