Random fact about me……I’m not the biggest fan of Oreo cookies. I’m not sure why, but Oreos just don’t do it for me. Here’s where it gets a little weird though – even though I don’t really like Oreos, I loooooove anything Cookies and Cream! It makes no sense, I know!! But man, if you put Oreos in just about anything (ice cream, donuts, cake….) I’m all over it. These cookies were inspired by my love for all things Cookies and Cream. They have both crushed and chopped Oreos in them and a little white chocolate and milk chocolate to balance out the flavor. The end result tastes like the perfect bowl of Cookies and Cream Ice Cream…..but in cookie form! Hope you guys like them as much as I do!
Cookies and Cream Cookies
- Yield: 2 dozen cookies
2 cups all-purpose flour
⅓ cup non-fat dry milk powder
1 teaspoon salt
1 teaspoon baking soda
½ cup unsalted butter, at room temperature
1 cup firmly packed light brown sugar
⅓ cup granulated sugar
⅔ cup sour cream, at room temperature
1 large egg
1 ½ teaspoons vanilla extract
10 Oreo cookies, crushed (either give them a quick whiz in the food processor or stick them in a ziplock and give them a good pound with a rolling pin…..which might be the most fun option!)
10 Oreo cookies, coarsely chopped
4 ounces good quality milk chocolate, coarsely chopped
4 ounces good quality white chocolate, coarsely chopped
Preheat your oven to 325˚ and line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flour, milk powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, place the butter and both sugars. Beat on medium speed until the mixture looks light and fluffy (about 2 to 3 minutes). Add in the egg, sour cream, and vanilla extract and beat on medium speed for another 3 minutes or until the mixture lightens in color and has increased in volume slightly.
Add in the dry ingredients and mix on low speed until they are partially combined. Then add in the milk chocolate, white chocolate, and Oreos and mix until just combined. You can move on to the next step and scoop and bake the cookies right away. But with this dough, I prefer to let it chill in the fridge for about 30 mins before baking the cookies. You’ll get a nicer shape that way……but if you need cookies ASAP feel free to skip that step.
Use a cookie scoop (roughly 2 tablespoons) to scoop out the dough and place on your prepared baking sheet 2 inches apart. Bake for 11 to 14 minutes, rotating the sheet halfway through. These cookies won’t brown much and will look a little underdone…..but that’s okay! Take them out when they look like they have just set. Transfer the baking sheet to a wire rack and let cookies cool completely.