Description
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 1/4 Cup (150g) All-Purpose Flour
- 1/3 Cup (28g) Unsweetened Cocoa Powder
- 1 Teaspoon Cornstarch (Cornflour in UK)
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Baking Powder
- ½ Teaspoon Fine Salt
- 7 tablespoons (98g) Unsalted Butter, melted
- 1 Tablespoon Neutral Oil (avocado, canola, grapeseed or light olive oil)
- 1/2 Cup (100g) Granulated White Sugar
- 1/4 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, chopped + more for the top if desired
- 3 Ounces (87g) Dark Chocolate Bar, chopped + more for the top
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. Place in the fridge for 10 minutes to cool down.
- Chop Candy & Chocolate - Meanwhile, roughly chop the cookies 'n' creme candy bar and chocolate bar. Set aside.
- 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.
- Combine Butter & Sugars - In a large mixing bowl, whisk together slightly cooled melted butter, brown sugar and white 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.
- 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. Allow to 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. The 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.
- Prep Time: 25 Minutes
- Cook Time: 18 to 22 Minutes (both batches)