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5 from 3 votes

Chewy Cookies and Cream Cookies

These Chewy Cookies and Cream Cookies are over the top! They are chocolate chip cookies that are loaded with chopped Oreos, dark chocolate, Hershey's Cookies and Cream candy bars, plus they have crushed Oreos mixed into the dough. They are soft, thick, chewy, and totally irresistible!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 28 large cookies
Calories: 313kcal
Author: The Food Charlatan

Ingredients

  • 1 cup butter softened (2 sticks)
  • 1 & 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 & 1/2 cups all purpose flour spooned and leveled
  • 1 & 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 12 Oreos pulsed into a fine crumb
  • another 12 Oreos quartered
  • 1 cup dark chocolate chips chopped
  • 4 Hershey's Cookies and Cream candy bars divided
  • more chocolate chips candy bars, or chopped Oreos, to garnish

Instructions

  • Line 2 large baking sheets with parchment paper or silicone mats. Preheat your oven to 350 degrees F.
  • In a large bowl or stand mixer, beat 1 cup (2 sticks) butter until it is smooth and creamy, scraping the sides and bottom of the bowl.
  • Add 1 and 1/2 cups granulated sugar and beat for about 2 minutes until light and fluffy, remembering to scrape the sides and bottom with a spatula.
  • Add 1 teaspoon vanilla extract and 2 eggs. Beat well until combined.
  • Add 2 and 1/2 cups flour but do not mix in. Add 1 and 1/2 teaspoons baking soda and 1 teaspoon kosher salt on top of the flour, and stir it into the flour. Say no to baking soda clumps!
  • Beat the flour in until all the white streaks are gone. Scrape the sides and bottom and make sure it’s all incorporated, but do not over mix. Stop as soon as the flour is mixed in.
  • Take half the dough out and add it to a second large bowl. This step is totally optional, see notes. *
  • In a food processor or blender, pulse 12 Oreos until they have been chopped into a very fine crumb. Add all of this to the original bowl that you mixed the dough in. Beat the Oreo crumbs into the dough until completely incorporated, making sure to scrape the bottom. Don’t over mix.
  • Use a sharp knife to chop 12 more Oreos into quarters. Add all of the quartered Oreos to the white dough in the second bowl.
  • Use a knife to chop 1 cup of dark chocolate chips into smaller pieces. You can leave them as is, I prefer smaller pieces of chocolate but that’s just me. (You can also chop up a 6 ounce bar of dark chocolate.) Add half the dark chocolate to each bowl.
  • Use the knife to chop 2 bars of Hershey’s Cookies and Cream bars into chunks. Add half of the chopped candy to each bowl.
  • Use a spatula to mix the dark and white chocolate into the darker dough.
  • Use a spatula to mix the chopped Oreos, dark chocolate, and white chocolate into the light colored dough.
  • Add the contents of one bowl into the other, but don’t mix them.
  • Use a 2 inch cookie scoop to shape the dough. Scrape up a little bit of the light colored dough and a little bit of the darker dough so they are marbled together. Place each cookie dough ball on the lined cookie sheet, leaving at least 2 inches between each cookie. These cookies will spread quite a bit in the oven. I put 6 on a baking sheet. I think the cookies turn out prettiest when the light colored dough is on top.
  • Top each cookie with a Hershey’s Cookies and Cream square (or rectangle, I suppose). You don’t need to press it down, just place it on top and make sure it’s sticking to the dough.
  • Bake the cookies for 10-12 minutes until they are very lightly golden on the edges (and then proceed very quickly with step 18.) You can pull them out when they are still a little shiny on top, but the shiny (wet) part should be no bigger than a quarter.
  • This is very important! And it must be done within 60 seconds of pulling these out of the oven. You will see the cookies and think to yourself, Karen is a liar, these cookies are flat and huge and look nothing like the picture. But here’s where the magic happens. Grab two regular spoons and use them to shove the edges of the cookie in toward the center. Be aggressive and work quickly, you have 30-60 seconds before the edges of the cookies start to crisp and harden. See photo examples of this technique on this recipe for 30 Minute Chewy Chocolate Chip Cookies.
  • At this point you can add even more toppings to your cookie while they are still warm if you like: additional chocolate chips, chopped white chocolate, and sprinkles of chopped Oreo.
  • Remove to a wire cooling rack to cool completely. But definitely eat at least one of them warm, with a big glass of milk!

Notes

*Separating the dough is completely optional and is meant to make the cookies look prettier. If you want, add all the mix-ins to the dough, starting with the 12 Oreos chopped to a fine crumb. Beat it into the dough until completely incorporated, making sure to scrape the bottom. Add 12 quartered Oreos, 1 cup dark chocolate chips, and 2 chopped cookies and cream bars. Stir it all up and shape the cookies into 2 inch balls, and bake as directed. They will taste great! Your cookies will be a uniform dark gray color. If you are not taking pictures to post on the internet, selling these at a bake sale, or baking these for your hopeful future husband, then you can safely skip splitting the dough.

Nutrition

Serving: 1g | Calories: 313kcal | Carbohydrates: 36g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Potassium: 184mg | Fiber: 2g | Sugar: 20g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg