Cookies and Cream Cookies, made with both Oreos and Hershey’s Cookies and Cream Chocolate Bars!
We had a ton of rain just a week ago. Now it’s going to rain all weekend, again. The rivers and creeks are flooding. Luckily we live on the top of the hill and not near any running water (other than the drainage ditches on the sides of the road.)
So what do you do when it rains non stop for days? You make cookies. You search your baking stash to see what fun ingredients you might have. Want a peak into my stash? Check out Cravings of a Lunatic’s post about me. (there are pictures!)
You come across a bag of Cookies and Cream Chocolate bars leftover from Christmas. You know you have that large, family size box of Oreos which since they aren’t Double Stuffed really aren’t good for anything other than baking. Sorry but that’s just the way I feel about it.
Anyway, a few quick chops. We like the big chunks of candy bar and cookie, then whip all your ingredients together, add in your candy and cookies…in 10 minutes you can be savoring a few of these sweet treats warm from the oven.
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Cookies and Cream Cookies
- 1 cup butter, softened
- 3/4 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 20 snack sized Cookies and Cream Chocolate bars, chopped
- 15 Oreo Cookies, chopped
- Cream butter and sugars until fluffy, about 3 minutes. Add in eggs and vanilla and cream again. Add flour, baking soda and salt. Mix until well combined. Fold in chopped candy bar then fold in Oreo pieces. Spoon cookie dough (I use a medium cookie scoop) onto ungreased cookie tray.
- Bake at 350 for 8-10 minutes just until the edges start to turn golden. Let sit on tray for 5 minutes before removing to racks to cool completely.
You can substitute white chocolate chips for the Hershey's Cookies and Cream Candy bars
recipe source ChocolateChooclateandmore.com
My favorite products for making perfect cookies every time
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