Cookies & Cream Crunchy Brownie Cookies
Equipment
Ingredients
Dry
all-purpose flour
200 g
unsweetened cocoa powder
21 g
baking soda
1 tsp
salt
0.25 tsp
Wet
unsalted butter (softened)
115 g
packed dark brown sugar
150 g
granulated sugar
50 g
large egg (room temperature)
1 piece
vanilla extract
2 tsp
Mix-Ins
semi-sweet chocolate chips
120 g
white chocolate chips
30 g
crushed Oreo cookies (crushed)
3 piece
Instructions
Preheat oven
Preheat the oven to 175°C and line a baking sheet with parchment paper.
Cream butter and sugars
Mix the softened butter and both sugars until smooth and creamy.
Add egg and vanilla
Add the egg and vanilla extract and mix until fully combined.
Add dry ingredients
Add the flour, cocoa powder, baking soda, and salt. Mix until just combined—avoid overmixing.
Fold in chocolate chips and Oreos
Gently fold in the semi-sweet chocolate chips, white chocolate chips, and crushed Oreos.
Scoop and bake
Scoop dough onto the prepared baking sheet. Bake at 175°C for 15 minutes until the edges are set but centers are still soft.
Shape cookies while warm
Immediately after baking, gently flatten and shape the cookies with a spatula for that signature fudgy center and chewy edges.
Original recipe
Storage
Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
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