These Chocolate Cookies and Cream Cookies are loaded with pieces of Hershey's cookies 'n' creme candy and chunks of bittersweet chocolate. They are soft, chewy, irresistibly gooey and oh so fudgy!
These chocolate cookies and cream cookies are a variation of my Double Chocolate S'mores Cookies and will surely become a new favorite. They're super chocolaty as we're using Dutch-process cocoa powder and adding large chunks of dark chocolate in the dough. The contrast of the rich and chocolaty cookie base with the milky cookies 'n' cream candy is so addicting. You'll love how simple and quick these cookies are to make and that it doesn't require any chilling.
For more no-chill cookie recipe, be sure to check out my Brown Butter Peanut Butter Cookies and Chocolate Peppermint Sugar Cookies.
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♡ Why You Will Love These Chocolate Cookies and Cream Cookies
- So easy to make. There are very minimal steps and no electric mixer is needed to make these cookies.
- No chilling required. The great news is, these cookies can be baked right away and does not need to be chilled.
- A textural dream. These cookies have a soft and gooey center with delightfully crisp edges. Additionally, the round bits of cookies in the cookies n' creme candy bakes up so crisp too!
Ingredient Notes
Here are some notes about all the ingredients used in these Chocolate Cookies and Cream Cookies. Quantities and full instructions are in the recipe card below!
- All-Purpose Flour - I recommend using a kitchen scale to weigh your ingredients, especially your flour. Adding too much will make your cookies dry and crumbly, rather than soft and gooey.
- Sugars - A combination of white granulated sugar and dark brown sugar will give us the perfect texture.
- Unsweetened Cocoa Powder - For super chocolaty cookies, I recommend using Dutch-process cocoa or black cocoa powder, but you can also use natural cocoa powder if you're in a pinch.
- Butter + Oil - We're using melted butter and a bit of neutral oil to make the cookies moist.
- Leaveners - A combination of baking soda and powder will give the cookies the perfect texture and lift.
- Cornstarch (Cornflour in U.K.) - A bit of cornstarch makes the cookies chewy.
- Salt - A flavor enhancer.
- Egg - Helps the batter emulsify.
- Vanilla Extract or Paste - For flavor.
- Hershey's Cookies 'n' Creme Candy Bar - The star of the show! We'll be chopping them up and adding to the cookie dough.
- Dark Chocolate Bar - I recommend sticking with a dark chocolate to control the sweetness.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Chocolate Cookies and Cream Cookies! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Combine Dry Ingredients - In a medium mixing bowl, mix together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder and fine salt.
Step 2. Combine Butter & Sugars - In a large mixing bowl, whisk together slightly cooled melted butter, oil, brown sugar and white sugar.
Step 3. Add Egg & Vanilla - Whisk in the egg and vanilla extract until well combined. The mixture should be thick and pale in color.
Step 4. Combine Dry & Wet Ingredients - Sift in the flour mixture and then gently mix until just combined. Do not overmix.
Step 5. Add Chocolate - Fold in the chopped cookies 'n' creme candy bar and dark chocolate bar until just incorporated.
Step 7. Scoop - Using a large cookie scoop (#20 scoop, which holds 3 tablespoons), scoop and roll 6 cookie dough balls in between the palms of your hands until smooth and set on a large baking sheet lined with parchment paper. Add more dark chocolate chunks on top if desired.
Step 8. Bake - Bake cookies in a preheated oven at 350ºF (180ºC) for 9 to 11 minutes. For gooey cookies always underbake your cookies. I baked mine for 9 minutes.
Allow to sit on the cookie sheet for 1 to 2 minutes and then transfer to a wire rack to continue to cool.
💡 Tip
For perfectly round cookies, try this hack. Right when you pull the cookies out of the oven, place a large round biscuit cutter, ramekin or bowl over the cookie (it should be a bit bigger than the cookie itself) and make several circular motions. As the edge of the cookie touches the inside of the biscuit cutter, it will round out any irregular edges.
Substitutions & Variations
- Hershey's Cookies 'n' Creme Candy - I highly recommend using the cookies 'n' creme candy bar if you can, but you can substitute with a combination of chopped Oreos (regular or Golden Oreos) and white chocolate chips. During my testing, I preferred the batch with the cookies 'n' creme candy bar because the cookie pieces in the candy baked up crispier than the batch with the Oreo cookies.
- Cornstarch (aka Cornflour) - The bit of cornstarch is added to make the cookies chewy. If you don't have any on-hand, you can leave it out.
- Brown Sugar - Both dark or light brown sugar will work.
- Oil - Any neutral oil will work such as, avocado oil, canola oil, grapeseed oil, refined coconut oil, sunflower oil or vegetable oil. I've also used light olive oil.
- Unsweetened Cocoa Powder - You can use Dutch-process cocoa powder, natural cocoa powder or black cocoa.
Key Equipment
- Bowls
- Whisk
- Baking Sheet
Storage
- Room Temperature - Baked cookies can be stored in an airtight container on the counter for up to 3 days. It will last longer, but loses its chewy texture after 3 days.
- Refrigerator - Unbaked cookie dough balls can be stored in the fridge for up to 3 days. Your cookies will bake up a lot thicker.
- Freezer - Baked cookies can be stored in the freezer for up to 2 months. I like to wrap each cookie with plastic wrap and then place in a freezer bag. Remove plastic wrap, place on a plate and thaw at room temperature before enjoying. It will take about an hour. Unbaked cookie dough balls can be store in the freezer for up to 2 months. Add a few minutes when baking from frozen.
✨ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Use a large cookie scoop. For chewy cookies, it best when cookies are large. I'm using a #20 cookies scoop which holds 3 tablespoons (1.5 ounces) of dough.
Do not overbake. I found that baking them for 9 to 10 minutes yielded the best texture for me.
FAQ
You sure can. This recipe make 11 large cookies, but you can easily double the recipe to make 22 cookies.
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📖 Recipe
Chocolate Cookies and Cream Cookies
INGREDIENTS
- 1 ½ Cup (180g) All-Purpose Flour
- ⅓ Cup (28g) Unsweetened Cocoa Powder
- 1 Teaspoon Cornstarch
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Baking Powder
- ½ Teaspoon Fine Salt
- 7 Tablespoons (98g) Unsalted Butter melted & cooled
- 1 Tablespoon Neutral Oil (like avocado, canola, or vegetable)
- ½ Cup (100g) Granulated White Sugar
- ¼ Cup + 2 Tablespoons (75g) Dark or Light Brown Sugar packed
- 1 Whole Large Egg room temp
- 2 Teaspoons Vanilla Extract or Paste
- 4 Ounces (113g) Hershey's Cookies 'n' Creme Candy + more for the top if desired chopped
- 3 Ounces (87g) Dark Chocolate Bar + more for the top chopped
Instructions
- Preheat Oven & Prep Pan - Set a rack in the center of the oven and preheat it to 350ºF (180ºC). Then line a large baking sheet with parchment paper and set aside.
- Melt Butter & Cool - Melt your butter in a small saucepan or microwave. Pour melted butter into a large mixing bowl and let cool down in the fridge for 10 minutes.7 Tablespoons (98g) Unsalted Butter
- Chop Candy & Chocolate - Meanwhile, roughly chop the cookies 'n' creme candy bar and chocolate bar. Set aside.4 Ounces (113g) Hershey's Cookies 'n' Creme Candy + more for the top if desired3 Ounces (87g) Dark Chocolate Bar + more for the top
- Combine Dry Ingredients - In a medium mixing bowl, mix together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder and fine salt. Set aside.1 ½ Cup (180g) All-Purpose Flour⅓ Cup (28g) Unsweetened Cocoa Powder1 Teaspoon Cornstarch½ Teaspoon Baking Soda¼ Teaspoon Baking Powder½ Teaspoon Fine Salt
- Combine Butter & Sugars - Remove bowl with cooled melted butter from the fridge, and whisk together the oil, white sugar and brown sugar.1 Tablespoon Neutral Oil (like avocado, canola, or vegetable)½ Cup (100g) Granulated White Sugar¼ Cup + 2 Tablespoons (75g) Dark or Light Brown Sugar
- Add Egg & Vanilla - Whisk in the egg and vanilla extract until thickened and light in color. Whisk vigorously by hand for 2 to 3 minutes. 1 Whole Large Egg2 Teaspoons Vanilla Extract or Paste
- Combine Wet & Dry Ingredients - Sift in the flour mixture and then gently mix until just combined. Do not overmix.
- Add Chocolate - Fold in the chopped cookies 'n' creme candy bar and dark chocolate bar until just incorporated.
- Scoop - Using a large cookie scoop (#20 scoop, which holds 3 tablespoons), scoop and roll 6 cookie dough balls in between the palms of your hands until smooth and set at least 2 inches apart on a large baking sheet lined with parchment paper. Add more dark chocolate chunks on top if desired. Keep the remaining cookie dough on the counter to bake after. You should get 5 more cookies.
- Bake - Bake cookies for 9 to 11 minutes. For gooey cookies always underbake your cookies (I baked mine for 9 minutes). As soon as they come out of the oven, round out any irregular edges with a spatula or round ramekin. Next, let the cookies sit on the baking sheet for 2 minutes and then transfer to wire rack to continue cooling. This next step is optional, but you can add extra cookies n' creme candy pieces on top of each cookie after an additional 10 minutes of cooling. The residual heat from the cookie will soften the candy and will stick to the cookies. Serve and enjoy!
Notes
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