Sharing some favorite cookies and cream cookies today! My Candy Cane Oreo Chocolate Chunk Cookies are perfectly festive for your upcoming parties this season!
Cookies and Cream Cookies
You are in for such a treat with these chocolate chunk cookies! I had so much fun developing this massive cookie with all kinds of goodness packed inside. If you haven’t tried these Candy Cane Oreos, you are in for a treat. You definitely must get a hold of them. They have just the right amount of peppermint cream and when mixed in the cookie dough, it turned the most lovely red. So festive!
Try my Oreo Stuffed Chocolate Chip Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.
You know that I love my chocolate chunks, I found this great bloc chocolate at Trader Joes, but any variety will work.
Now that’s a lovely sight to see 🙂
How To Make These Cookies and Cream Cookies
- Preheat oven to 350 degrees F. and line your baking sheet with parchment or a silpat liner.
- Cream your butter and sugars into your stand mixer. Add your egg and vanilla beating to combine. Slowly add flour, salt and baking soda until combined then add your crushed Oreo Cookies and chocolate chunks. Scoop about 3 tablespoons of dough into each muffin top pan or 2 tablespoonfuls on cookie sheet. For muffin top pan bake for 15 minutes until golden or if baking on baking sheet, bake for 10-13 minutes, until golden.
- Let cookies cool for 10 minutes before transferring to cooling rack.
Cream your butter and sugars to start.
Vanilla!
Add your egg.
Time for the dry ingredients!
Chocolate Chunk Cookies
Add those gorgeous chocolate chunks.
….and those fabulous Candy Cane Oreos.
Gorgeous right?!
Try baking these in a muffin top pan, talk about a gorgeous cookie! They work as a drop cookie too 🙂
Perfect for any cookie exchange or for gift giving. Enjoy!
Candy Cane Oreo Chocolate Chunk Cookies
Ingredients
- 1 stick/8 tablespoons unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 Cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 Cup all purpose Gold Medal Flour
- 1/2 teaspoon kosher salt
- 1/2 teaspooon baking soda
- 12 Candy Cane Oreo Cookies
- 1 1/2 Cups chocolate chunks
Instructions
- Preheat oven to 350 degrees and line your baking sheet with parchment or a silpat liner.
- Cream your butter and sugars into your stand mixer. Add your egg and vanilla beating to combine. Slowly add flour, salt and baking soda until combined then add your crushed Oreo Cookies and chocolate chunks. Scoop about 3 tablespoons of dough into each muffin top pan or 2 tablespoonfuls on cookie sheet. For muffin top pan bake for 15 minutes until golden or if baking on baking sheet, bake for 10-13 minutes, until golden.
- Let cookies cool for 10 minutes before transferring to cooling rack.
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Have I already told you how much I love these cookies? I’ve made them several times, double stuffed Oreos and regular chocolate chips suffice in a pinch. They are hubby’s favorite cookies and I just got the KitchenAid mixer, these cookies were his 1st request.
Love this recipe! Will be linking back to this in my upcoming post 🙂
Just made these, but NOWHERE in Branson, Missouri can you get the peppermint oreo. I settled for the mint. They’re not as pretty, but make your breath smell good. 🙂