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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Does it need light brown sugar or dark brown sugar? I am making these tonight.
For this recipe, either one will work just fine. Use whatever you have.
That was an amazing and easiest way of making chocolate cookies at home. I am definitely gonna try this very soon.
I found this recipe years ago and it has been a family favorite ever since. My mom says they remind her of cocoa cookies from her childhood! They are so rich, sweet and salty, and have a great texture. It’s also fun to chop up the candy bars. Hardest part of the recipe is not eating as you go!
Hi Gail! Thanks for taking the time to leave your review of this recipe. I’m glad to hear that you have enjoyed it over the years. It’s definitely one of our faves!
These are my all time favorite cookies to make, and my most memorable thing I make. I have been making these for at least 5 years so I figured I needed to finally leave a review! Make these!! If you are a chocolate lover, these will soon be your favorite
I’m so glad you have been enjoying this recipe all these years Kelly! Thanks for taking the time to comment and share your experience. I appreciate the feedback!
Love these! About halfway through baking a batch. 🙂
I think next time I’d only use 1/2 tsp salt. I might add some more candy/chips next time, too. Other than that? They rocked. I love dark chocolate, and I can definitely tell the difference between the cocoas; my issue is that I don’t want BITTER chocolate, I want dark chocolate that’s still sweet. With 2 cups of sugar and the yummy candy, this is perfect! Dark and rich, but not bitter. 🙂
I’m so glad you liked these Rebekah! Thanks for sharing your review and alterations!
Hi did you try the modification the salt and the extra sugar, and if so did it turn out ok without messing the cookies up???
Just found your site this past Christmas. Thanks so much for sharing this recipe–it was a huge hit at our house and probably one of the best new cookie recipes I have tried in years–everyone loved them.
Oh, that makes me smile! Thanks for your kind words! I’m so glad you enjoyed them Karen!
This recipe is awesome! I made the balls a little too large in the first batch (oopsies!) but they still tasted great! Definitely making these again, thanks!
Is there such a thing as too large of a cookie?! Haha. Glad you liked them!
About how many regular sized bars would that be? I came across a case of them and would love to try these! Thanks!
Sorry it’s taken me so long to respond Heather! I would do at least 3 regular sized candy bars. You honestly can’t have too much candy bar in there 🙂
Just made them with the kids to leave them for Santa with some milk, they are awesome and so easy to make! Thank you so much for sharing this awesome cookies!
I almost forgot to reply. This comment totally made my day! I’m so glad you liked them, and I hope Santa did too! 😉
I made these to add to my Christmas cookie repertoire. So good they’re getting moved into the regular baking cycle.
That’s so great! I’m glad you liked them as much as we do!
I’m in middle of.making these but they’re coming up really crumbly 🙁 I followed directions and recipe exactly how it is I made sure 3 times… idk how will turn out 🙁 any advice ??
Crumbly? My dough is usually pretty wet. Maybe your butter wasn’t soft enough? Try heating up the dough slightly in the microwave to see if you can get it to come together. You can also try adding 2 Tbsp more softened butter. The only other thing I can think of is that the flour was compacted into your measuring cup. It helps if you stir it up and spoon it into the measuring cup, then level off the top with a knife. I hope this helps!