Tessa's Recipe Rundown
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.
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Cookies & Cream Cookies are slightly crisp around the edges, soft yet chewy in the middle, and all-around buttery. Did I mention the heavenly bits of Oreo pieces?
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.
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Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea 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
Instructions
- 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.
Can you freeze this dough ?
Sure! Follow the instructions listed in this article here. Enjoy! 🙂
This is my go to for birthday cookies for years! I add a lot of sprinkles (rainbow Jimmie’s) to the batter.
Tasty recipe! Could you share one with cream cheese in it, please?