Giant, Chewy Cookies and Cream Cookies

cookies and cream cookies

In life there is always room for improvement, and cookies are no different! I have been making cookies and cream cookies for a few years now, and I always relied on the recipe I shared a few months ago. I will not even link to it, because this recipe is SO MUCH better. 

How did this happen? It started because I wanted to make Oreo cookie bars. I was trying to make a dough of proper consistency for bars and it flopped, but what it resulted in was SO MUCH better for a cookie. It resulted in the cookies and cream cookies recipe below. These cookies are large, thick, chewy, and sweet. When you sink your teeth into them you will be absolutely transported into cookie heaven. They are everything you want in a cookie!

make your own brown sugar

oreo cookie dough

cookies and cream cookies

The three secrets to a chewy cookie? Cornstarch, extra egg yolks, and slight underbaking. It is definitely worth experimenting with these variables for any cookie recipe you have, that you are looking to make bigger & chewier. I know there are other secrets too. If you have one, share below!

The Best Cookies and Cream Cookies
Giant, chewy cookies and cream cookies. What more can you ask for? :)
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  1. 1 Tablespoon molasses
  2. 3/4 cup granulated white sugar
  3. 3/4 cup unsalted butter
  4. 1/2 cup more of granulated sugar
  5. 2 tsp vanilla extract
  6. 1 large egg + 2 egg yolks
  7. 2 and 1/3 cup all-purpose flour
  8. 1 tsp baking soda
  9. 1 and 1/2 tsp cornstarch
  10. 1/2 tsp salt
  11. 15 Oreos, crushed (I love Double Stuff)
  1. In the bowl of a stand mixer (or using a hand mixer) combine 1 Tablespoon of molasses and 3/4 cup granulated white sugar. You are essentially making brown sugar. The molasses will get stuck in large chunks in the sugar. You will probably need to use your hand to press those lumps out. Once the mixture looks like standard brown sugar, that's when you're done. (Look at my photo above). It does take a bit of time and working with your hands.
  2. Add the butter, and the additional 1/2 cup granulated white sugar to the bowl and beat until light and fluffy, about 5 minutes.
  3. Add the vanilla extract, 1 large egg, and 2 egg yolks, and continue beating to until combined. Scrape down the sides as needed.
  4. In a large bowl, combine all the dry ingredients: all-purpose flour, baking soda, cornstarch, and salt. Whisk together, thoroughly.
  5. Slowly add the dry ingredients to the wet ingredients, with your stand mixer set on "Stir." Scrape down sides as needed, and don't over mix.
  6. In a large freezer ziplock bag, crush 15 Oreos using your hands or a mallet. I usually crush them until they are very crumbly, with just a few larger chunks.
  7. Fold in the crushed Oreos to your cookie batter until equally distributed. The batter will be thick!
  8. Let the cookie dough chill for 2 hours in the fridge.
  9. When you are ready to bake these, preheat the oven to 325F.
  10. Put wax paper or parchment paper on a cookie sheet. Using your hands, roll about 4 or 5 tablespoons of dough into one giant cookie ball. Make 6 of them. The most important thing is that they are evenly sized. Place on the cookie sheet. I only placed 6 cookies on a sheet.
  11. Bake for 11-12 minutes. These will appear under-baked, but that is what you want. Take them out and let them cool on the cookie sheet for 5 minutes, then transfer to a rack to cool further.
  1. I have not made these without using wax paper/parchment paper, so I don't know if they will stick or not.
  2. I did let these chill for 72 hours once, and they turned out well too!
  3. Once cooled completely, I store these in a sealed plastic ziplock bag.
Kara the Cook
 Okay, ya’ll. Time to go make these cookies for my husband in wager to see if he’ll buy me a cooking torch. Crossing my fingers that these cookies are just sweet enough to get the job done. 😉

Happy cookie-making!

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Best Recipe for Soft, Chewy Chocolate Chip Cookies

   chewy chocolate chip cookies

My husband calls me “The Cookie Monster.” This, because I literally buy a cookie everywhere we go. We are at the gas station. I must buy a cookie. We are at target. Cookie, please. We are out to dinner and of course! We must stop on the way home to buy a cookie. Cookies are dangerously close to crossing over to being considered a necessity in my life. My favorite type of cookie is exactly like these chewy chocolate chip cookies: soft, moist, and sweet!

mixing in the flour

I use mini chocolate chips because my husband doesn’t like the regular sized ones. I have grown to prefer them myself, as well! 

mixing the cookie dough

If you don’t have a cookie scoop, buy one! It will change your cookie world. I got one as a gift and I freaked out when I opened it. I couldn’t believe the luck I had come in to. 

scooping the cookie dough

chocolate chip cookies on rack

chocolate chip cookies on rack

chewy chocolate chip cookies

Best Recipe for Soft and Chewy Chocolate Chip Cookies
Soft, chewy, moist and DELICIOUS chocolate chip cookies!
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  1. 2 1/4 cups all-purpose flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon salt
  4. 1 1/2 sticks unsalted butter, softened
  5. 1/4 cup cream cheese, room temp
  6. 1/2 cup granulated white sugar
  7. 1 cup packed light brown sugar
  8. 1 teaspoon vanilla extract
  9. 2 large eggs
  10. As many semi-sweet chocolate chips as you want! I use mini chips, about half to 3/4 the bag.
  1. In a medium bowl, whisk together the flour, baking soda and salt. It's a good idea to stir the flour in the jar before you measure it. This provides some aeration. When you measure, use a light hand. Chronically over measuring flour can be the hidden culprit of dry cookies! (When I measure flour, if I get the feeling that my scoops have been on the heavy side, I will cut 1/8 to 1/4 cup of flour off the recipe.)
  2. In the bowl of a stand mixer (or you can always use a hand mixer), cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 3 to 3 1/2 minutes, scraping down the sides as needed. Be sure to let the ingredients cream for the full amount of time, as this will set the tone for the entire batch.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Add the flour mixture, beating to combine.
  5. Cover the bowl with plastic wrap and refrigerate the dough for 3 hours. You can go longer, but the cookies I made here I only chilled for 3 hours.
  6. When ready to bake, preheat the oven to 375°F.
  7. Line two or three cookie sheets with parchment paper. Drop 1 to 2 tablespoon mounds of dough onto baking sheets, about 2 inches apart. I use a small size cookie scoop. The size of the scoop will affect the baking time.
  8. Bake the cookies for 10 minutes*, or JUST until lightly golden brown. Let them cool on the baking sheets for a few minutes, and then transfer to a wire rack. Once completely cooled, store in an air tight container. *(Please see the notes for more discussion on bake time!)
Baking Tips
  1. Right along with the problem of over-measuring flour, is over-baking cookies. I am constantly trying to find the balance between baked, but not burned. When it comes to ovens and baking environments, everyone's is different. I hesitate to even list an amount of time to bake, because it depends so greatly on other factors. Therefore, I encourage you to focus on what the cookies look like, and not the time.
  2. For drop cookies like these, err on the side of underbaking ever so slightly.
  3. Pull them out when you see the first hint of a golden shade on the edge, even if only on a few of the cookies.
  4. It's okay if the tops don't look completely baked: they're still hot, so let them cool a few minutes and finish baking. Then see how they look.
  5. If you let the cookies cool and settle for a few minutes and they still don't look done, you can always put then back in the oven for a few more minutes. I've never had negative results with this, at least on simple drop cookies like these.
  6. Lift up the bottom of the cookie and see if it is golden brown. If it is, the cookie is done.
Kara the Cook
 Happy baking! I hope you enjoy your chewy chocolate chip cookies.

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P.S. If you truly are a cookie monster like me, you might make yourself a cookie ice cream sandwich. Yum, yum, yum.

chocolate chip cookie sandwich

Cookies & Cream Cookies

My boyfriend asked me to marry him 10 months ago. He is now my husband, and I have an inkling that these cookies are a part of it all.



Okay, not really, but honestly I had no idea a cookie could make someone so happy until I made him these. If you are looking to earn brownie points (rather cookie points) with your significant other, or if you are simply looking to go on a cookie binge yourself, these are the cookies to make. 

Note that the recipe below calls for making your own brown sugar. I find taking the extra 5 minutes and making ingredients from scratch can make the difference between a good cookie and a can-I-eat-all-the-cookies-right-now cookie. But of course you can use brown sugar you already have, that works too. :) Find out more about making brown sugar in my post here. 

Cookies and Cream Cookies
Yields 30
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  1. 1 cup granulated sugar + 1 Tbsp molasses (to make brown sugar, you will need 6 Tbsp of it)
  2. 1/2 cup butter, at room temperature
  3. 6 Tbsp granulated sugar
  4. 1 egg
  5. 1 tsp vanilla
  6. 1-1/4 cup all purpose flour
  7. 1/2 tsp baking soda
  8. 1/2 tsp salt
  9. 14 Oreo’s, broken up into small pieces
  1. Preheat the over to 350 degrees.
  2. In a medium bowl, with a hand mixer beat 1 cup granulated sugar and 1 Tbsp molasses until turn into brown sugar. Measure out 6 Tbsp of it (save the rest for another cooking endeavor) and place into the bowl of a stand mixer.
  3. In the stand mixer, cream together the brown sugar, butter, and granulated sugar until light and fluffy (about 3-4 minutes).
  4. Meanwhile, place 14 Oreos in a giant ziplock bag and crush them with your hands.
  5. Add egg and vanilla and beat until well mixed.
  6. In a medium bowl, whisk together flour, baking soda, and salt.
  7. With the mixer on low, slowly add the dry ingredients into the wet until just combined.
  8. Gently fold in Oreo pieces.
  9. Scoop out about 1.5 Tbsp of dough, use your hands to roll into a ball, and place on an ungreased cookie sheet about 1-2″ apart.
  10. Bake for 8-10 minutes. Watch carefully! Take out immediately when the edges start to brown. Cookies may not look done, but they are, I promise. They will transform as they cool. Let cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
  11. Serve with a jumbo glass of milk.
  1. Tip for Measuring Flour: Do you need to sift your flour before you use it? Nope! (Powdered sugar is another story). Just stir it a few times in the jar before measuring, and then scoop with a light hand. This should avoid too much flour which can be an issue we often don't realize!
Adapted from Erica's Sweet Tooth
Adapted from Erica's Sweet Tooth
Kara the Cook