Chocolate Cookies and Cream Cookies
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, irresistibly gooey and oh so fudgy!
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
Storage - Baked cookies can be stored in an airtight container on the counter for up to 3 days. Unbaked cookie dough balls can be stored in the fridge for up to 3 days or in the freezer for up to 2 months. Your cookies will bake up a lot thicker though.
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