Cookies and Cream Cookies

At my house we are just a little crazy for cookies and cream flavored anything: candy bars, ice cream, milk shakes. So when I came across this recipe for cookies and cream cookies I knew they would be a hit for sure.

They are based on a candy product by Hershey called “Cookies ‘n Creme Drops”. They are available in Target and other larger stores, but I also found them at my local grocery store.

I remember back when there were Cookies in my Ice Cream! That was back in the day….before ice cream was loaded with everything but the kitchen sink. (Not that I’m complaining.)

These cookies are big, thick, substantial, chocolatey cookies. Know what Mr. D. is suggesting? Topping one with a scoop of Cookies and Cream Ice Cream. Now why didn’t I think of that? See, that’s why I keep him around 🙂

You’ll need three mix-ins for these cookies: the cookies and creme drops that I’ve already mentioned, Oreo cookies, and white chocolate chips. You’ll also need a muffin top pan or whoopie pie pan. I found mine on Amazon.

COOKIES AND CREAM COOKIES

Yield: Makes 18 to 20 large cookies

Ingredients:

1 1/2 cups all-purpose flour
1/2 cup dutch-process cocoa ( or any dark cocoa)
1 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter,
2 cups packed light brown sugar
3 eggs,
1 TBSP. vanilla extract
1 cup Hershey’s Cookies and Creme Drops
1 cup white chocolate chips, reserving a few for the tops
1 cup coarsely chopped Oreos

Directions:

1. Grease a muffin top/ whoopie pie pan with shortening.

2. Combine the flour, cocoa, baking soda and salt. Set aside.

3. In a large bowl of a stand mixer, cream together the butter and sugar. Add in the eggs one at a tine, beating until well combined. Beat in the vanilla.

4. Add the flour mixture in 3 additions, beating on low. Stir in the drops, chips, and Oreos. The dough will be somewhat sticky. Refrigerate it for 1 hour to make it easier to work with.

Stir in all the extra goodies.

5. Preheat oven to 350*F.

6. Scoop 1/4 cup dough into each pan cavity. Wet finger and lightly press the dough down and smooth out. It may not cover the entire cavity of the pan; that’s ok. Press a few of the reserved white chips onto the top of the dough. ( I forgot to do this with mine.)

7. Bake for 15 – 18 minutes. Remove from the oven and let cool in the pan for 3 – 5 minutes. Run a small spatula along the edge of the pan and lift onto a cooling rack. Rinse the pan with cool water, regrease it, and continue baking the remainder of the batter.