Crazy Cookies That Crunch: Cookies & Cream Brownie Cookies
Equipment
Ingredients
Dry Ingredients
all-purpose flour
200 g
unsweetened cocoa powder
21 g
baking soda
1 tsp
salt
1.5 g
Wet Ingredients
unsalted butter (softened)
115 g
dark brown sugar (packed)
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
Oreo cookies (crushed)
3 piece
Instructions
Cream butter and sugars
Mix the softened butter with both brown and granulated sugar until smooth and creamy.
Add wet ingredients
Add the room-temperature egg and vanilla extract to the butter-sugar mixture and mix until fully combined.
Combine dry ingredients
Add flour, cocoa powder, baking soda, and salt to the wet mixture. Mix just until combined - do not overmix.
Fold in mix-ins
Gently fold in chocolate chips, white chocolate chips, and crushed Oreo pieces until evenly distributed.
Bake the cookies
Scoop cookie dough onto a baking sheet and bake at 175°C for 15 minutes. Watch carefully to avoid overbaking.
Shape and cool
Immediately after removing from oven, gently flatten and shape the cookies while still soft for that perfect chewy edge and fudgy center.
Original recipe
Storage
Store in airtight container. Frozen cookies can be thawed at room temperature or reheated directly from frozen
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