These Dark Chocolate Cookies & Cream Cookies are intensely chocolatey, with creamy white chocolate chips mixed into the dough and chopped Cookies’n’Creme candy bar pieces pressed on top.
I adore these cookies. If you like dark chocolate and cookies & cream, these are made for you. The recipe is adapted from my Dark Chocolate Caramel Cashew Cookies — the main change is swapping the caramel bits and cashews for white chocolate chips in the dough and roughly chopped Cookies’n’Creme candy bars pressed onto the tops.
I brought these to a blogger event and was nervous at first — white chocolate can be temperamental in the oven. I worried they might melt into a mess or brown, but they baked perfectly: the chips stayed creamy inside while the candy bar pieces on top toasted slightly without burning.
My husband joked he could eat the entire batch — 48 cookies — and with his metabolism he just might. He sampled a few before I left for the party, and the rest were a hit with the group.
These cookies are now a regular in my rotation. One minor annoyance: when I mix the dark cocoa powder, it tends to puff everywhere if my mixer is even slightly fast. A little cleanup is worth it though — these cookies are worth the effort.
Dark Chocolate Cookies & Cream Cookies
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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
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the granulated and brown sugars until creamy. Add the eggs and vanilla, and mix until combined. Scrape down the bowl as needed.
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Whisk the flour, cocoa powder, baking soda, and salt together in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
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Fold in the white chocolate chips by hand.
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Using a #50 cookie scoop (about 1½ tablespoons), scoop portions of dough onto a parchment-lined baking sheet. Press several pieces of the chopped Cookies’n’Creme candy bars into the top of each dough ball.
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Bake at 350°F (175°C) for 9–10 minutes. Let the cookies rest on the baking sheet for 3–5 minutes before transferring them to a cooling rack. Store cooled cookies in an airtight container.
Notes
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