Dark Chocolate Cookies & Cream Cookies
These Dark Chocolate Cookies & Cream Cookies are oh so chocolatey, with smooth white chocolate chips inside, and Cookies’n’Creme candy bar chunks on the outside.
These cookies! I love, LoVe, LOVE them! I love dark chocolate and cookies & cream things though, but I’m sure some of you have similar tastes as I do. These Dark Chocolate Cookies & Cream Cookies are made with the base of my Dark Chocolate Caramel Cashew Cookies, which are also fantastic; the only difference is I put white chocolate chips on the inside and chopped up Cookies’n’Creme candy bars on the outside, instead of using caramel bits and cashews.
I actually made these for a blogger event I went to and I will be honest, I wasn’t sure they would work, solely because some chocolate, especially white chocolate, doesn’t do so well when heated in the oven. I was worried I would have a big melty mess, or that the white chocolate would brown. Well, neither of those things happened and I was so excited!
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My husband told me he could eat the whole batch himself, which is 48 cookies; and with his freakishly fantastic metabolism he totally could and not even gain an ounce, but he knew I was taking these with me to a party with the girls, so he only got to taste a couple. I’m pretty sure the girls liked them too. 😉
I will most definitely be frequenting this cookie recipe! The only problem I have when I make dark chocolate cookies in general, is that my Bosch is super fast at speed 1 and the dark cocoa powder always gets EVERYWHERE no matter how slow I add it to the bowl. Haha. It’s quite “fun” to wipe up chocolate powder all over the place, but honestly that won’t stop me from making these cookies. I love them and I hope you will too!
Dark Chocolate Cookies & Cream Cookies
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar, gently packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 cup (80 g) Hershey’s Special Dark Cocoa
- 2 tsp baking soda
- 1 tsp salt
- 1 cup (170 g) white chocolate chips
- 12 snack size Hershey’s Cookies’n’Creme candy bars, roughly chopped
Instructions
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugars. Add eggs, and vanilla. Blend well. Scrape bowl if needed.
- In a separate bowl, whisk the flour, cocoa, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until incorporated.
- Fold in the white chocolate chips.
- Using a #50 cookie scoop (about 1½ TBSP), scoop the cookie dough balls onto a parchment lined baking sheet. Press a few pieces of chopped Cookies’n’Creme candy bar pieces on top.
- Bake at 350 degrees Fahrenheit for 9 to 10 minutes. Allow cookies to rest on the baking sheet for 3 to 5 minutes before moving them to a cooling rack. Store cookies in an airtight container.
Notes
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The link description calls for baking powder, but the recipe calls for baking soda and no powder. Which is the correct one? I made them with baking soda and they fell flat.
What do you mean by “link description”? The ingredients list and instructions both reference baking soda. If yours fell flat, your room temperature butter could have been too warm, especially because it’s summer. Room temp butter is barely soft to the touch and quite cool still. If it was very soft or greasy at all that could be the problem.