Have you ever dreamed about eating an Oreo cookie that is chewy? Now, you can! Mix Oreo crumbs into cookie batter and bake. Freaking delicious! You won’t believe it until you try it!
I know I have been missing in action. We have been traveling more, and I struggle to get back to routine. We will soon be traveling again. I will try my very best to find time to develop new recipes.
Meanwhile, I’m very excited to share this cookie recipe. No, I’m not showing you how to make Oreo cookies. We’re using Oreo cookies to make chewy cookies. It sounds a bit weird, but bear with me.
When we went to San Francisco to visit friends a few months ago, we were told to visit Anthony’s Cookies. We got to the bakery an hour before they closed. Unfortunately, they only have 3 flavors of cookies left. Although those were not the flavors that I was particularly interested in, but we got 1 of each and went back to the hotel. Oh my, the cookies were really tasty, especially the Cookies & Cream cookie. My first reaction to this cookie was “why would anyone use put a baked cookie inside of another cookie?” I was WRONG! It is brilliant!
So here we are! I was craving for this cookie and I found a recipe online. Tried it a couple times and happy with the result. These may not be exactly the same as the ones at Anthony’s, but sure close enough.
The steps of making these cookies are mostly like making regular chocolate chip cookies, but instead of adding chocolate chips, add Oreo powder & Oreo pieces. Pulse Oreo cookies in a food processor to make powder. Then add to wet ingredients. Break apart Oreo cookies with hand to make slightly larger cookie pieces. Mix the pieces into the cookie dough. Wrap the dough in the fridge and chill overnight. This helps to let the flavors develop.
When ready to bake, scoop them out and add a couple more cookie pieces on top. Bake and they’re ready to serve once cool. Chewy cookies with the cookies and cream flavor. Good amount of sweetness. Absolutely incredible! You have to try these to believe it!
Chewy Cookies and Cream Cookies
- 228 grams all-purpose flour
- 50 grams nonfat dry milk powder
- ¾ teaspoon baking powder
- ½ teaspoon plus 1/8 teaspoon baking soda
- 12 Oreo cookies (divided)
- 143 grams unsalted butter (at room temperature)
- 138 grams dark brown sugar
- 100 grams sugar
- ½ teaspoon kosher salt
- 1½ teaspoons vanilla extract
- 1 large egg
- In a large bowl, whisk together flour, milk powder, baking powder and baking soda.
- In a food processor, add 7 cookies and pulse until powder like. If you don’t have a food processor, you can put cookies in a large Ziploc bag and crush with a rolling pin. For the rest of cookies, break them into pea-sized pieces. Keep the powder and cookie pieces separate and set aside.
- In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter until smooth. Add both sugars and beat on medium speed for 3 minutes. Scrape down the sides of the bowl. Add salt and vanilla extract. Beat again. Add egg and beat to combine. Add Oreo powder and beat together. Add the dry ingredients and mix until just blended.
- Remove the bowl from mixer. Using a wooden spatula, mix in half of the cookie pieces. Try not to break up the cookies too much. Wrap the dough tightly in plastic wrap. Chill in the fridge overnight. Transfer the rest of the cookie pieces to a small Ziploc bag.
- The next day, preheat the oven to 350˚F (177˚C). Line a baking sheet with parchment paper.
- Scoop out dough and roll into a ball (about 1½-inch diameter). Put the ball on the prepared baking sheet, and space them apart for about 2 inches. Press down the ball slightly, about 1-inch in height. Gently add 2 – 3 pieces of cookie pieces on top. Repeat with the rest of the dough. Keep the balls in the fridge until ready to bake.
- Bake in the oven for 13 – 14 minutes. The bottom of the cookie should be nicely golden brown, but the top and edges remain the same color. Transfer the baking sheet to counter and let the cookies rest on the sheets for at least 5 minutes. Transfer the cookies to racks and cool. Repeat with the rest of the cookie dough.
- When adding cookie pieces (not the powder) to the cookie dough, make sure not to add the fine crumbs. Too much fine crumbs can dry out the dough.
- Cookies don’t take on much color on top and around the edges when baking, so don’t use to judge if your cookies are ready.
- For storage, baked cookies can be kept in an airtight container for up to 3 days.