Chewy Cookies and Cream Cookies
Servings 26 cookies
Ingredients
- 228 grams all-purpose flour
- 50 grams nonfat dry milk powder
- ¾ teaspoon baking powder
- ½ teaspoon plus 1/8 teaspoon baking soda
- 12 Oreo cookies (divided)
- 143 grams unsalted butter (at room temperature)
- 138 grams dark brown sugar
- 100 grams sugar
- ½ teaspoon kosher salt
- 1½ teaspoons vanilla extract
- 1 large egg
Instructions
- In a large bowl, whisk together flour, milk powder, baking powder and baking soda.
- In a food processor, add 7 cookies and pulse until powder like. If you don’t have a food processor, you can put cookies in a large Ziploc bag and crush with a rolling pin. For the rest of cookies, break them into pea-sized pieces. Keep the powder and cookie pieces separate and set aside.
- In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter until smooth. Add both sugars and beat on medium speed for 3 minutes. Scrape down the sides of the bowl. Add salt and vanilla extract. Beat again. Add egg and beat to combine. Add Oreo powder and beat together. Add the dry ingredients and mix until just blended.
- Remove the bowl from mixer. Using a wooden spatula, mix in half of the cookie pieces. Try not to break up the cookies too much. Wrap the dough tightly in plastic wrap. Chill in the fridge overnight. Transfer the rest of the cookie pieces to a small Ziploc bag.
- The next day, preheat the oven to 350˚F (177˚C). Line a baking sheet with parchment paper.
- Scoop out dough and roll into a ball (about 1½-inch diameter). Put the ball on the prepared baking sheet, and space them apart for about 2 inches. Press down the ball slightly, about 1-inch in height. Gently add 2 – 3 pieces of cookie pieces on top. Repeat with the rest of the dough. Keep the balls in the fridge until ready to bake.
- Bake in the oven for 13 – 14 minutes. The bottom of the cookie should be nicely golden brown, but the top and edges remain the same color. Transfer the baking sheet to counter and let the cookies rest on the sheets for at least 5 minutes. Transfer the cookies to racks and cool. Repeat with the rest of the cookie dough.
Notes
- When adding cookie pieces (not the powder) to the cookie dough, make sure not to add the fine crumbs. Too much fine crumbs can dry out the dough.
- Cookies don’t take on much color on top and around the edges when baking, so don't use to judge if your cookies are ready.
- For storage, baked cookies can be kept in an airtight container for up to 3 days.