Cookies and Cream Cookies from Baking With Blondie

Cookies and Cream Cookies - made December 10, 2022 from Baking with Blondie 

1 cup unsalted butter, cold and cubed

1 cup brown sugar, packed

1/4 cup granulated sugar

2 eggs, cold

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1 teaspoon cornstarch

1 teaspoon baking soda

1 teaspoon salt

1/2 cup white chocolate chips

1/2 cup mini chocolate chips

1 cup chopped Hershey's cookies and cream candy bars

1 cup crushed Oreos

1. Preheat oven to 410 degrees F. Line baking sheets with parchment paper.
2. In a stand mixer fitted with the paddle attachment, beat butter for 1 minute then add brown sugar and granulated sugar. Cream together for 3 minutes on high speed, scraping down sides and bottom of bowl to keep mixture even textured.
3. Add eggs and vanilla, one at a time, beating until combined after each addition.
4. In a separate bowl, whisk together flour, cornstarch, baking soda and salt. Add in two additions to the butter mixture on slow speed, mixing until just combined after each addition.
5. Reserve 1/8 cup of the add-ins, then add in the white chocolate chips, mini chocolate chips, Hersheys cookies and cream candy pieces and Oreo crumbles on lowest speed until just incorporated.
6. Divide dough into 8 equal portions, rolling into a ball. Hand press the reserved add-ins on each dough ball.
7. Bake for 9-10 minutes then remove from oven and let rest on pan on 5 minutes. Transfer to wire rack to cool completely.

This is an easy cookie to holiday-ize. I copied the Outrageous Cookies and Cream Cookies concept from Cookies and Cups where the cookie itself is the "filling" between two Oreo holiday cookie halves.

Normally, these would be giant-sized cookies like the other ones from Baking with Blondie but I wanted them to be proportional to the Oreos so I made them smaller.

The recipe calls for Hershey's cookies and cream chocolates to be chopped up and added to the batter but I don't buy those so I made do with chopped Oreos, white chocolate chips and semisweet chocolate chips. Close enough.

When making cookies this way, pry apart the Oreo cookies and put the half without the holiday design as the base of the cookie. If you've got mad skillz, try to keep the filling adhered to the top half. But if you can't, the important thing is to keep the Oreos as whole as possible. If any of them break, don't sweat it though (this is supposed to be fun, not stressful) and just put the broken half as the bottom of the cookie, regardless of the design on it.

Once you've got the Oreos pried apart, line the bottoms on the baking sheet and place each dough ball directly over the bottom Oreo. Bake, then as soon as you take the cookies out of the oven, press the top half of the Oreo over the center of each hot cookie and press gently. It's okay to squish the cookie a little; you just want the heat of the cookie to let the Oreo top half adhere to it.

These were delicious, in case I haven't mentioned that. I'm sure they'd be good "plain" without the Oreo embellishment because delicious is delicious. But the Oreo embellishment does give them the holiday look.