Chewy and Crispy Cookies and Cream Cookies
The holiday season is upon us.
And it’s about time, because the lack of daylight makes me want to blanket burrito myself with some snacks in arm’s reach and not emerge until spring.
Thankfully, I have Bruce the Spruce, the 8-inch tall tree I picked up at Trader Joe’s, to motivate me. He is sitting on the corner of my desk right now and BRINGING the damn holiday cheer.
Say hi, Bruce!!
I’m sure you could look at Bruce forever, but I’ll get to what you came for:
These cookies. Just looking at them is making me hungry. In fact, I went to go eat one while writing this post because I can’t help myself.
I’m not the only one whose self-control dissolves in the presence of them, either. These are the cookies my parents request every time I’m home. EVERY TIME. Either these cookies are absolutely incredible, or everything else I bake tastes like absolute shite…. I like to believe it’s the former.
So what is so great about these cookies, you ask?
They are a textural wonder, with a hint of crunch from the Oreos and a nice crispiness around the edges and a chewy, dare I say fudgy, center. They are my answer to every dry-and-crumbly or soft-but-not-actually-chewy cookie out there.
Also these cookies really bring the flavor. They are rich and buttery with delightful hints of caramel, and yet, they’re so thin that they’re almost light. Their sweetness is tempered by a trip to the freezer and a light sprinkling of sea salt on top.
Make these cookies, and you will win the cookie swap. Even if it’s not a competition.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 1 hour |
| Servings |
cookies
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- 3/4 cup dark brown sugar lightly packed
- 3/4 cup granulated sugar
- 1/2 lb unsalted butter
- 2 large eggs
- 1/2 tsp vanilla
- 1 2/3 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 20 Oreo cookies roughly chopped or hand-broken
- sea salt for sprinkling
Ingredients
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|
- Preheat the oven to 350 degrees Fahrenheit.
- Soften the butter by cutting into uniform chunks and microwaving for 1 minute at 40 percent power, and then 30-second intervals at 40 percent as needed. Butter should be soft to the touch but not at all melted.
- Using a hand mixer or a stand mixer, beat butter and both sugars until light and fluffy, about two minutes.
- Add eggs, vanilla, and salt, and beat for another 30 seconds.
- Add flour, and baking soda, and fold mixture together with a spatula. Do not beat with the mixer. Once flour and baking soda are incorporated, fold in Oreo chunks.
- Have a taste of this dough, because seriously, it's amazing. Don't let anyone else in the house try it though. If you do, you will have no cookies.
- Line a cookie sheet with parchment paper or a silicone baking mat. Place heaping tablespoons of dough on the cookie sheet, about 6 per cookie sheet. There should be approximately 4 inches between each ball of dough because the cookies will spread.
- Bake for 8-11 minutes, until the edges are golden brown and crinkly, like the rolls on a Shar Pei. The middle of the cookies should still be light colored and puffy.
- Remove from the oven and immediately sprinkle with sea salt. Allow to cool for 5-10 minutes on the baking sheet, then transfer to a wire rack to cool for an additional 30 minutes.
- Transfer to a glass or plastic container and freeze for at least 30 minutes before eating. The cookies are best right out of the freezer (keeps them crispy and not too sweet) but are very edible at room temperature as well.
- Cookies can be kept in the freezer for 1 month or more. I'm not sure how much more because they absolutely never last that long in my house.