Cookies n’ cream will probably always be one of my favorite ice cream flavors, one that I reach for every once in a while for because – let’s face it – vanilla, chocolate and oreo cookies is a great flavor combination. It’s a flavor combination that can be great in all kinds of different desserts, too, not just in ice creams. I’ve used it in scones, pound cake and even in brownies. This time, I used the cookies n’ cream concept in cookies.
These very chocolatey cookies are made with cocoa powder (you can use natural or dutch process, both will work) are crisp around the edges, while being more tender in the center. They are packed with dark chocolate, white chocolate and lots of chopped Oreo-type cookies. I actually used the Vanilla Bean Jo-Jos – Oreo look-a-likes from Trader Joe’s in these – so feel free to use a different brand of cookie if that is what you have available. The finished cookies have a great combination of textures and flavors, from the rich dark chocolate to the creamy white chocolate, the crisp chocolate wafer pieces and the sweet vanilla cream bits.
These cookies are great when they’re fresh out of the oven, but they will keep well for several days in an airtight container. If you really want to take the cookies n’ cream factor over the top, use two of these to sandwich some cookies n’ cream ice cream for a delicious homemade ice cream sandwich!
Chocolate Cookies n’ Cream Cookies
2 cups all purpose flour
1/2 cup cocoa powder
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup dark chocolate chips
3/4 cup white chocolate chips
1 1/4 cups chopped oreo-type cookies
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, sift together flour, cocoa powder, salt, baking soda and baking powder.
In a larger bowl, cream together butter and sugars. Beat in eggs one at a time, followed by vanilla extract. With the mixer on low speed or by hand, stir in the flour mixture, mixing just until no streaks of dry ingredients remain. Stir in chocolate and crushed cookies until evenly distributed.
Drop 1-inch balls of dough onto prepared baking sheet, allowing a little room for cookies to spread.
Bake for 9-11 minutes, until cookies are set at the edges.
Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Makes about 3 1/2 dozen cookies.