Description
Delight in these rich and indulgent Cookies and Cream Cookies, combining the classic crunch of Oreo cookies with creamy HERSHEY’S Cookies ‘n’ Crème Bars baked into a soft, buttery dough. Perfectly balanced with a mix of all-purpose and cake flour for a tender texture, these cookies are ideal for cookie lovers seeking a nostalgic yet elevated treat.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
Wet Ingredients
- 1/2 cup unsalted butter, cold, cut into cubes
- 1/2 cup brown sugar, light or dark, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract
Add-ins
- 15 Oreo Chocolate Sandwich Cookies, chopped
- 9 oz. HERSHEY’S Cookies ‘n’ Crème Bars, broken into pieces (6 bars of 1.55 oz. each)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it’s fully heated by the time your cookie dough is ready.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. This will ensure the leavening agents and seasonings are evenly distributed.
- Cream butter and sugars: Using a stand mixer fitted with a paddle attachment, cream the cold cubed butter with the brown and granulated sugars for 3-4 minutes until the mixture becomes a smooth, paste-like consistency. Scrape down the bowl sides as needed for even mixing.
- Add eggs and vanilla: Incorporate the egg, egg yolk, and vanilla extract into the creamed mixture, mixing until fully combined and smooth.
- Combine with dry ingredients and add-ins: Gradually add the dry flour mixture to the wet ingredients and mix until just combined. Fold in the chopped Oreo cookies and pieces of the HERSHEY’S Cookies ‘n’ Crème Bars, distributing them evenly throughout the dough.
- Shape and bake cookies: Divide the dough to form 7 large cookies, approximately 5 ounces each. Place on a baking sheet and bake in the preheated oven for 10-12 minutes. If making smaller cookies, reduce baking time accordingly.
- Cool the cookies: Allow the baked cookies to cool on the baking sheet for about 15 minutes to firm up, then transfer them to a wire rack to cool completely. Enjoy your cookies once slightly warm or at room temperature.
Notes
- You can adjust the size of the cookies and baking time to create smaller or larger treats.
- Cold butter is creamed to achieve the perfect texture, making the cookies soft yet hearty.
- Using both all-purpose and cake flour helps create a tender crumb while maintaining structure.
- For an extra crunch, add a handful of chopped nuts or more cookie pieces.
- Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
Nutrition
- Serving Size: 1 large cookie (approx. 5 oz.)
- Calories: 350
- Sugar: 22g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 70mg
