Cookie Inception- Cookies & Cream Cookies

This week was one of my co-worker’s birthdays and I hadn’t baked cookies in forever. Actually, I’ll use any excuse to bake cookies, but this time I decided to make cookies and cream cookies after finding out that it was her favorite flavor. Now my cookie inception conception isn’t new. I’ve seen it all over Pinterest and decided to have a go at it.  I used this recipe and made some changes, as usual. The recipe made a nice chewy cookie that disappeared in front of my eyes. My co-workers loved them and I might have eaten a few with milk. Yes, I had cookies and cream cookies…with milk..BOOOM! Inception part deux. Here’s the recipe!

Cook Time: 40 minutes                                                         Makes: 4 dozen cookies

3/4 cup of butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
1/2 tspn vanilla
1/2 tspn salt
1 tspn baking soda
1/2 tspn baking powder
2.5 cups all purpose flour
15 oreo cookies
1 cup white chocolate chips

1. Preheat your oven to 350 F

2. Cream your butter and sugar until the mixture is nice and smooth. This took me about 2 minutes on medium speed with my mixer.

3. Add 1 egg at a time and mix 1 minute in between additions.  Add vanilla at the end and let it mix for an additional minute.

4. In a separate bowl, whisk together the salt, flour, baking soda, and baking powder.

5. Add the flour to the butter mixture in 1/2 cup additions and mixing in between.

6In a large ziploc bag, add 15 Oreos and close it. Make sure to let all the air out, otherwise you might get a hole on the bag. Next is my favorite step, beat the crap out of the Oreo bag with a rolling pin. Technically you could use anything, your fist, a glass, really anything. The point is to smash the Oreos into large enough pieces so that you know it’s an Oreo, not to pulverize it into Oreo flour.

7. Add the crushed Oreos and white chocolate chips to the batter  and fold in with a spatula. The batter will be nice and thick and great for making drop cookies.

8. Using a cookie scoop or a spoon drop 1 inch dollops of cookie dough onto a non greased baking sheet 2 inches apart.

9. Bake for 7-10 minutes or until the top of the cookies are cracked and the edges look like they are browning.  Let them cool for 10 minutes and transfer them to a cooling rack…or just start eating them. I’m not judging you 😉


Leave a Reply!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s