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.

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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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Ingredients
  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
Instructions
  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.
Notes
  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 http://karathecook.com/

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