I feel like I’m really falling into motherhood nicely because I’m finding my go-to cookie recipes left and right.
It all started with this cookie recipe. And then I’d been wanting to make these here Oreo filled cookies for a long time, so I finally made them and I like them SO much. Definitely will be one of my go-to recipes for any get-togethers/cravings anytime of year.
Bring on preschool holiday parties and toddler cookie exchanges (actually…toddler cookie exchanges probably aren’t a thing because that sounds like a chaotic scene).
Gosh. See the above photo^^^
I do think this is the most gorgeous cookie dough I’ve made in a while. It just has so much YUM factor when you look at it. So pretty.
Okay. These cookies are pretty much chocolate chip cookies with Oreo pieces instead of chocolate chips. So, if you wanted, you could take your favorite chocolate chip cookie recipe and just sub in Oreos.
Lemme know on Instagram if ya try them!
Cookies and Creme Cookies
Yield: 15 "palm" sized cookies (not weenie baby cookies)
Prep Time: 15 minutes + 1 hour chill time (I know...chill time is annoying)
Cook Time: 12 minutes
Total Time: 1 hour 30 minutes
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup white sugar
2 cups all-purpose flour
10 Oreos, blended to a small crumbs
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Oreos, roughly chopped
In the bowl of an electric mixer, combine butter and sugars on a high speed for a minute. Add in eggs. Add in flour, oreo crumbs, baking soda and salt. Mix until a dough forms. Fold in roughly chopped Oreos. Refrigerate dough for at least 1 hour, or overnight. Roll into 15ish balls. Bake at 350F for 10-12 minutes.
If you don't refrigerate the dough the cookies may spread too much and you'll end up with mega thin cookies. So I really recommend refrigerating the dough for at least an hour.
Dough balls can be frozen. Just roll into balls and put in the freezer for anytime cookies!