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!
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!
- 1 Tablespoon molasses
- 3/4 cup granulated white sugar
- 3/4 cup unsalted butter
- 1/2 cup more of granulated sugar
- 2 tsp vanilla extract
- 1 large egg + 2 egg yolks
- 2 and 1/3 cup all-purpose flour
- 1 tsp baking soda
- 1 and 1/2 tsp cornstarch
- 1/2 tsp salt
- 15 Oreos, crushed (I love Double Stuff)
- 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.
- Add the butter, and the additional 1/2 cup granulated white sugar to the bowl and beat until light and fluffy, about 5 minutes.
- Add the vanilla extract, 1 large egg, and 2 egg yolks, and continue beating to until combined. Scrape down the sides as needed.
- In a large bowl, combine all the dry ingredients: all-purpose flour, baking soda, cornstarch, and salt. Whisk together, thoroughly.
- 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.
- 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.
- Fold in the crushed Oreos to your cookie batter until equally distributed. The batter will be thick!
- Let the cookie dough chill for 2 hours in the fridge.
- When you are ready to bake these, preheat the oven to 325F.
- 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.
- 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.
- I have not made these without using wax paper/parchment paper, so I don't know if they will stick or not.
- I did let these chill for 72 hours once, and they turned out well too!
- Once cooled completely, I store these in a sealed plastic ziplock bag.