Cookies and Cream Cookies

These Cookies and Cream Cookies are the best of both worlds - they're two cookies rolled into one - literally! These marbled cookies are giant - with gooey, fudgy centers and crispy edges. They have a dark cocoa cookie side, and a chocolate cookie side that get packed with lots of sandwich cookies, white, semi-sweet, and dark chocolate. They are absolutely DELICIOUS and we know you're gonna love them!

Prep Time15

Cook Time15

Chilling and cooling time45

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 493kcal

Author: Briana

Equipment

2 teaspoon cookie scoop
digital food scale
hand mixer (or stand mixer with the paddle attachment)
large baking sheets (18x13-inch)
parchment paper
cooling racks

Ingredients

Chocolate chip cookie side

7 tablespoons unsalted butter melted
¼ cup granulated white sugar 50g
¼ cup dark brown sugar 50g
1.5 teaspoons vanilla extract
1 large egg room temperature
1 cup all purpose flour 120g
½ teaspoon baking soda
¾ teaspoon kosher salt
4 sandwich cookies crushed
¼ cup dark chocolate chunks
¼ cup semi-sweet chocolate chips
¼ cup white chocolate chips
¼ cup white chocolate bar chopped

Chocolate cookie side

7 tablespoons unsalted butter melted
2.5 tablespoons dark cocoa powder 12.5g
½ cup brown sugar 100g
1.5 teaspoons vanilla extract
1 large egg room temperature
¾ cup + 2 tablespoons + 1 teaspoon all purpose flour 107.5g
½ teaspoon baking soda
¾ teaspoon kosher salt
4 sandwich cookies crushed
½ cup white chocolate chips
½ cup white chocolate bar chopped

Toppings (optional)

crushed sandwich cookies, white chocolate chips, white chocolate chunks, semi-sweet chocolate chips, dark chocolate chunks to top!

Instructions

Chocolate chip cookie side

Add melted butter, granulated sugar, and brown sugar to a mixing bowl. Cream together with a hand mixer or in a stand mixer with the paddle attachment until light and fluffy, about 2–3 minutes. Be sure to scrape the sides of the bowl a few times to make sure everything is fully incorporated.
7 tablespoons unsalted butter, ¼ cup granulated white sugar, ¼ cup dark brown sugar
Next, mix in the egg and vanilla extract. Mix until fully combined, but don’t continue to mix. Make sure it’s totally combined with no streaks of egg.
1.5 teaspoons vanilla extract, 1 large egg
Gently fold in the flour, baking soda, and kosher salt until almost all the way combined.
1 cup all purpose flour, ½ teaspoon baking soda, ¾ teaspoon kosher salt
Then add in the semi-sweet chocolate chips, dark chocolate chunks, white chocolate chips, white chocolate chunks, and crushed cookie pieces. Use a rubber spatula to combine, then using a small cookie scoop, make 24 small pieces of cookie dough. Place on a parchment lined baking sheet, and refrigerate for at least 30 minutes.
4 sandwich cookies, ¼ cup dark chocolate chunks, ¼ cup semi-sweet chocolate chips, ¼ cup white chocolate chips, ¼ cup white chocolate bar

Dark cocoa cookie side

Add the melted butter, dark cocoa powder, and brown sugar to a mixing bowl. Mix until well combined, about 2-3 minutes.
7 tablespoons unsalted butter, 2.5 tablespoons dark cocoa powder, ½ cup brown sugar
Next, mix in the egg and vanilla extract. Mix until fully combined, but don’t continue to mix. Make sure it’s totally combined with no streaks of egg.
1.5 teaspoons vanilla extract, 1 large egg
Gently fold in the flour, baking soda, and kosher salt until almost all the way combined.
¾ cup + 2 tablespoons + 1 teaspoon all purpose flour, ½ teaspoon baking soda, ¾ teaspoon kosher salt
Then add in the white chocolate chips, white chocolate chunks, and crushed cookie pieces. Use a rubber spatula to combine, then using a small cookie scoop, make 24 small pieces of cookie dough. Place on a parchment lined baking sheet, and refrigerate for at least 30 minutes. There will be slightly less dark cocoa cookie dough than the other side of the cookies, that's okay! The cookie dough balls can be a little smaller. This is because there is slightly less volume.
4 sandwich cookies, ½ cup white chocolate chips, ½ cup white chocolate bar

Assemble and bake

Preheat the oven to 350°F, and line a baking sheet with parchment paper. After the cookie dough has had time to chill, take 2 pieces of each of cookie dough, press them together and roll them with your hands to make a large ball of cookie dough. These will make 12 large cookies. Add more chocolate pieces and cookie pieces on top if desired. If desired, you can chill them again for a few minutes before baking
crushed sandwich cookies, white chocolate chips, white chocolate chunks, semi-sweet chocolate chips, dark chocolate chunks to top!
Place 3-4 cookies on a parchment lined baking sheet, and bake for 14-16 minutes. We want to underbake them slightly, they will look slightly gooey in the center. They will continue to bake while they cool. Scoot the cookies with a large cookie cutter when they come out of the oven to give them a nice round shape.
Allow them to cool on the baking sheet for about 10 minutes, then transfer to a cooling rack to cool completely.
Once cooled completely, enjoy!

Video

Notes

Make sure your melted butter isn’t too hot. This will make the cookie dough sticky and runny, and the cookies won’t set up properly. The butter can be warm, just not hot!
Measure accurately. Use a kitchen scale if you have one, as the sizes of cups vary. Measuring correctly measurements can take a baked good from good to great, and too much flour can lead to a dry, dense cookie.
Use room-temperature ingredients. Make sure the eggs are at room temperature for easier mixing and a smoother cookie dough.
Don’t skip mixing the butter and sugar. Taking the extra time to mix the butter and sugars helps dissolve and disperse the sugars in the dough, as well as helps the cookies bake properly and prevents spreading. It will yield a thick and chewy cookie!
Don’t overmix. Once you add the dry ingredients to the wet ingredients, mix just until combined to avoid tough, dense cookies. Start adding in the mix-ins when there are still a few streaks of flour in the dough.
Fold in add-ins carefully. Make sure to fold in the chocolate chips, chocolate chunks, and cookie pieces carefully with a rubber spatula.
Chill the cookie dough. We know it’s hard to wait! However, chilling the cookie dough for at least 30 minutes allows the flour to absorb the other ingredients, resulting in a delicious, dense, and chewy cookie with crispy edges. Plus, it helps the cookies hold their shape when baking. Since these cookies are so large, use melted butter, and are rolled together using your hands (which are warm!) chilling them before baking really helps them to hold their shape.
Use an oven thermometer. This will ensure your oven is actually at the right temperature, as different ovens are different temperatures sometimes.
Underbake the cookies a little. This is the *secret* to making the best cookies! These cookies will need time to chill on the baking sheet, where they will continue to cook when they come out of the oven. If you underbake them, this allows them to become the perfect texture after they have a few moments to cool when they come out of the oven. Nobody wants dry cookies.
Parchment paper. Always line your baking pan with parchment paper for easier cookie removal and cleanup. It helps prevent the cookies from sticking to the pan.
If freezing the cookie dough, you may need to bake them for an extra minute or two after pulling them out of the freezer.
Bake fewer cookies at a time on the middle rack. You want to use the middle rack and only do one tray at a time. Speaking of, make sure to bake only 3-4 cookies at a time and give the cookies plenty of room, as these cookies will spread a bit, and they're naturally quite large to begin with!

Nutrition