Cookies and Cream Cookies
When I was searching for Halloween cookie recipes they all tended to be intensive and require a bit of artistry. I am not a cake or cookie artist so I needed a cookie that lived at the intersection of cute and easy. Meet the cookies and cream cookie! This Oreo-stuffed cookie has a Levain cookie-style texture with a crunchy outside and an intentionally undercooked center. If you want to make these a bit spooky, make sure to add the google-y eyes!
What makes this cookie so thick?
Creating a thick and gooey cookie is all about the right proportions of ingredients. This cookie has a high ratio of flour to butter. This allows the cookie to keep its shape. We also bake this cookie at a higher temperature than a traditional cookie so that the outside cooks first and the inside stays more “cookie-dough-like”.
Do I need any special ingredients?
Nope! This cookie has the standard butter, sugar, flour, cornstarch, and leveners. The oreo cookies are a must!
How can I store these cookies and how long will they last?
These cookies can be stored at room temperature in an airtight container for 4 days. The dough can be frozen for up to 3 months! Alternatively, you can freeze the baked cookies as well. Just wait until they are fully cooled and wrap each one in parchment paper before placing them in a plastic bag.
Equipment
- 1 Standmixer
Ingredients
- 1/2 cup unsalted butter (this is 1 stick) room temp (113g)
- 1/2 cup dark brown sugar (100g)
- 1/4 cup granulated white sugar (50g)
- 1 egg and 1 egg yolk
- 1 tsp vanilla
- 2 cups all purpose flour (240g)
- 1 tablespoons cornstarch
- 3/4 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 6 zz semisweet chocolate chips
- 12 Oreos chopped
Instructions
- Preheat the oven to 375F degrees
- In a small bowl, combine dry ingredients – flour, cornstarch, salt, baking soda, and baking powder. Mix with a fork or whisk to combine.
- In the bowl of a stand mixer, place butter and both sugars. Mix, using a paddle attachment cream for 3 minutes until light and fluffy. Scrape the sides of the bowl with a nonstick spatula
- Add in egg, egg yolk, and vanilla. Mix again until combined. Make sure to scrape the sides of the bowl again so that the dough is mixed evenly
- In a small separate bowl, combine all dry ingredients except the Oreos and chocolate.
- Add dry ingredients to stand mixer and mix dough until combined.
- Add in oreos and chocolate. Dough will be very thick!
- Scoop dough into 4 oz balls.
- On a parchment-lined baking sheet, place 4 dough balls at a time.
- Bake for 8-10 minutes until sides are set. Cookies will be undercooked on the inside!
Do we put the eyeball sprinkles in before they bake or do you recommend adding them as soon they come out of the oven?
I put mine in right after they came out of the oven!
These say to add butter and sugar together in the first step, but there’s no butter listed among the ingredients. How much butter do they need?
It says you should have 1 stick of butter = 1/2 cup
it should be 1 stick, 1/2 cup! so sorry for the typo