Double chocolate oreo cookies
Hands up if cookies are your all time favourite treat! They’re absolutely one of mine. Oh my goodness, I just love how simple they are to make, fast to prepare, even faster to eat but nothing comes close to how deliciously comforting they are. These double chocolate oreo cookies are exactly what you want when you need an afternoon pick me up. Rich and dark, studded with all that creamy white chocolate and oreo pieces. Biscuits baked into cookies, I mean that’s teatime to the extreme. Give them a go, seriously a crowd pleaser of a cookie. I mean oreos are great and all but baked into a chocolate cookie and it becomes a whole new ball game.
Double chocolate oreo cookies
Recipe
130g plain flour
50g cocoa powder
225g white chocolate chunks
125g oreo cookies
1 tsp vanilla extract
1 tbsp coffee powder
½ tsp ground cinnamon
1 egg
75g caster sugar
50g soft light brown sugar
½ tsp salt
1 tsp bicarbonate of soda
125g soft unsalted butter
Method
Sift the flour, cocoa powder, salt, bicarb, coffee powder and cinnamon together. Leave to one side.
Beat the softened butter with the caster sugar and light brown sugar until combined and light and fluffy. You can do this by hand, or use an electric mixer.
Add the egg and vanilla extract and stir to combine.
Add in the flour mixture and mix until just combined. You don’t want to over mix here, just gently stir to mix through.
Add in the chocolate chunks and oreo pieces – leaving back some to add to the tops of the cookies before baking.
Leave to chill in the fridge for an hour or so.
Preheat the oven to 170C.
Scoop out balls of the cookie dough. You can either use an ice cream scoop and place on a lined baking tray or roll into balls and instead.
You can choose the size of cookie you want – this will make 24 small cookies or 10-12 large cookies.
Leave some room on the baking tray for the cookies to spread when cooking. You should be able to fit on about 6 cookies per tray.
Before baking, add a few oreo pieces to the tops of each cookie.
If you’re making small cookies, they will take about 8-9 mins to cook and if they are bigger, about 14 mins.
A few minutes before they are cooked, remove the tray from the oven and add a few white chocolate chunks on top of each cookie and return to the oven. I do this here because the white chocolate can catch a bit in the oven if you add it right at the beginning before baking.
Remove from the oven and leave to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely. They will crisp up as they cool. If you want a crispier cookie, then cook for a little longer, but these timings will give you a cookie that is a little soft in the middle.
These will keep for a few days in an airtight container. They also freeze really well, so you can either make the mix and freeze in balls and leave for you to bake off whenever you fancy or bake and freeze and they will keep in the freezer for about a month.
Looking for some more cookie ideas? Try my Mince pie cookies, fab for the holidays or Iced party biscuits, so bright and colourful!