Double Chocolate Cookies and Cream Cookie Recipe 

If you’re a fan of cookies ‘n cream, get a glass of milk ready to enjoy your new favorite cookies. Filled with chunks of your favorite chocolate sandwich cookies, these are just the right balance of crunchy and chewy and the extra chocolate in the cookie dough brings a fun twist to a familiar flavor.

I created this recipe back when I was selling cookies and ran out of ingredients for another cookie recipe. Honestly, I didn’t have high hopes but I was blown away at how much I liked these cookies. Of course, I would have made something else had these not turned out, and, obviously, my customer was flexible on cookie flavors but these were so good, that I thankfully didn’t have to resort to plan C. 

They taste so great and they are so quick and easy, these crunchy yet chewy cookies are one of my favorite cookie recipes. I make these when I’m headed to a friend’s last minute or just have an afternoon chocolate craving. And although I love a seasonal flavor, I also love that these are a year-round favorite and an alternative to chocolate chip cookies. 

• Chocolate sandwich cookies
• High-quality white flour
• Dark cocoa powder
• Fine salt
• Baking soda
• Unsalted butter
• Sugar
• Brown sugar
• Large eggs
• vanilla

• Food processor or meat tenderizer
• Stand mixer or electric hand mixer
• Parchment paper
• Medium mixing bowl
• Whisk or dough hook
• 1 oz cookie scoop

For these simple cookies, you will use many basic ingredients you likely have on hand. I tend to bake with KAMUT® White Flour because I love the taste and the health benefits (learn more about KAMUT® Brand Wheat here) but I write my recipes for both KAMUT® White Flour and regular, all-purpose flour. I do recommend buying small-batch, organic flour when possible because you’ll get more nutrients and fewer chemicals than if you purchase just any all-purpose flour.

To get that chocolate base, I use dark cocoa powder in these cookies. This post is not sponsored but I specifically use and love Hershey’s Special Dark Cocoa Powder which is technically a blend of natural and Dutch process cocoa powders. Typically, you will use natural cocoa powder in recipes that call for baking soda and dark cocoa powder (or dutched cocoa powder) in recipes that call for baking powder. This is because natural cocoa powder is more acidic and dark cocoa or Dutch process cocoa is more alkaline so they react differently with different leaveners. Since Hershey’s Special Dark Cocoa Powder is a mixture of the two, I find that I can just use it in any recipe that calls for cocoa powder or unsweetened cocoa powder with no issue. While we’re on the topic, black cocoa powder is all Dutch process and provides an amazing deep color but is best mixed with another cocoa powder. 

I purchased the Hershey’s Special Dark Cocoa Powder by accident the first time and I wasn’t pleased since I’m not the biggest fan of dark chocolate. However, since I had it I didn’t want it to go to waste and I used it in a chocolate frosting that turned out to be the best frosting I’ve ever made. Previously, I had felt pretty neutral about cocoa powders but, all of a sudden, I had a favorite.

Now, for the other star of this recipe. You can choose your favorite chocolate sandwich cookies for this recipe and I find I use ⅔ of a box. Of course, classic Oreos will work but I like to look for a brand that offers a GMO-free option with cookies that aren’t too crispy. Find your favorite and use them in this recipe. Some cookies and cream recipes will call for cream cheese and, I’ll admit, I love a stuffed cookie but for these simple cookies, you won’t need it. The cream filling from the Oreo pieces will bring enough of the “cream” from cookies and cream.

The rest of the ingredients for this recipe are likely in your fridge or pantry at the moment. I use fine salt in this cookie dough since salt is not a star ingredient and I just want it to balance the flavors, like I said, baking soda works fine in these cookies even though I’m using a mixture of natural and dark cocoa. If you use regular or natural cocoa, you can also stick with baking soda.

Again, since you want the salt to blend into these cookies and not stand out, use unsalted butter. If you only have salted butter on hand, don’t let that stop you from making this recipe, just reduce the added salt by half. And use the sugar, brown sugar, and eggs you normally buy. I seek out organic sugars because I want to avoid GMOs and pesticides as much as possible and I prefer light brown sugar to get moisture and depth of flavor without as much molasses as dark brown sugar. As for eggs, I love the richness of pasture-raised eggs because I honestly believe the quality of the ingredients shines through in the final product but, of course, any eggs will work in this recipe. Last, I like the flavor and warmth of pure vanilla extract for these and most of my cookie recipes.

Preheat the oven to 350 degrees, line two baking trays with parchment paper and set aside.

Start with the chocolate sandwich cookies and use a food processor or a large ziplock bag and kitchen mallet or meat tenderizer to crush the cookies. You will want to end up with pieces that vary in size from small crumbs to the size of approximately 4-6 chocolate chips. Set aside.

In a separate bowl, mix the dry ingredients (flour, cocoa powder, salt, baking soda) with a whisk or dough hook and set aside.

Cream the butter and both sugars using a stand mixer or a hand mixer. If you are using a powerful bowl-lift stand mixer, I like to use cold butter and the paddle attachment. I use cold butter in a lot of my cookie recipes because I like being able to bake cookies whenever I like and, with cold butter, I can reduce or eliminate dough chill time. However, if you are using a tilt-head or hand mixer, I recommend room temperature butter and I have included both options in the recipe. With softened butter, you will just add some chill time to the scooped cookie dough. When the butter and both sugars are blended and creamy, add the eggs, one at a time, and the vanilla extract. Mix until incorporated.

Add dry ingredients to the wet ingredients in one or a few batches. Add in a few batches if using a smaller mixer or a hand mixer and one batch is fine for a larger stand mixer. If you are worried about a mess, play it safe and add the flour mixture in a few batches. Do not overmix.

If using a stand mixer, remove the bowl and stir in cookie pieces by hand using a wooden spoon or a sturdy spatula.

Use a cookie scoop to place up to 8 cookie dough balls on each prepared baking sheet. Scoops should be slightly overfilled. 

Bake for 16 minutes and rotate and swap the trays halfway through bake time. Remove trays and transfer to cooling racks.

To get soft cookies with a chewy texture, let the cookies cool completely on the cookie sheet before storing. These delicious chocolate cookies will keep for a few days in an airtight container and they freeze well. You can make this recipe ahead or just freeze the extras. 

I love to enjoy a few fresh cookies and freeze the rest so I have leftover cookies on hand for a quick snack, dessert, or surprise guests. Freeze in an airtight container or zip-top bag and thaw on the counter for one hour to enjoy!

Double Chocolate Cookies and Cream Cookies

andrea blair cirignano | cedar baking company

If you’re a fan of cookies 'n cream, get a glass of milk ready to enjoy your new favorite cookies. Filled with chunks of your favorite chocolate sandwich cookies, these are just the right balance of crunchy and chewy and the extra chocolate in the cookie dough brings a fun twist to a familiar flavor.

Print Recipe Pin Recipe

Course Dessert

Servings 16 cookies

Ingredients

  

• 2 cups crushed chocolate sandwich cookies
• 1 ¾ cups plus 2 TBS KAMUT® White Flour or 2 ¼ cups white all purpose flour
• ¼ cup dark cocoa
• ¾ tsp fine salt
• ½ tsp baking soda
• 12 TBSP unsalted butter *see note
• ½ cup white sugar
• ¾ cup brown sugar
• 2 large eggs
• 1 TBSP vanilla

Instructions

 

• Preheat the oven to 350℉ and line two baking trays with parchment paper and set aside. **see note
• Crush chocolate sandwich cookies using a food processor or a large ziplock bag and kitchen mallet or meat tenderizer. You will want to end up with pieces that vary in size from small crumbs to the size of approximately 4-6 chocolate chips. Set aside.
• Mix the dry ingredients (flour, cocoa powder, salt, baking soda) using a whisk or dough hook and set aside.
• Cream the butter and both sugars using a stand mixer or a hand mixer. *see note
• Add the eggs, one at a time, to the butter and sugar mixture then add the vanilla extract. Mix until incorporated.
• Add dry ingredients to the wet ingredients. Mix until combined.
• If using a stand mixer, remove the bowl and stir in cookie pieces by hand using a wooden spoon or a sturdy spatula.
• Use a cookie scoop to place up to 8 cookie dough balls on each prepared baking sheet. Scoops should be slightly overfilled.
• If you used room temperature/softened butter, chill the scooped dough on trays for 30 minutes ***see note
• Bake for 16 minutes and rotate and swap the trays halfway through bake time. Remove trays and transfer to cooling racks.
• Let the cookies cool completely on the cookie sheet before storing. Store for up to a few days in an airtight container or freeze.

Notes

*Use cold butter if using a bowl-lift stand mixer. If using a tilt-head stand mixer or hand mixer, use softened/room temperature butter.

**If you used room temperature butter, wait to preheat oven until after you’ve chilled the dough

***Skip if you used cold butter.

Keyword cookies