Wednesday, June 17, 2015

Cookies and Cream Chocolate Chip Cookies

Welcome to another installment of "I had to make these more than once because we ate them all before I could take a photo." And really, isn't that the true sign of an awesome recipe. Particularly a cookie--because that's a lot of opportunities that got shoved into mouths before you realized a critical step of the recipe was missing when it comes to food blogging. So, yes, these cookies are that good. I mean, it's a cookie with cookies in it. Can it really get better than a cannibalized cookie? Well, if you're going to add cream cheese to make the soft and tender and both chocolate chips AND white chocolate chips for good measure, then yes it can get better. I gifted a batch of these to my friend Rachel for her birthday and she just about lost her mind. Cookies for the win!

These cookies are pretty amazing. The name just spoke to me, which is why when I saw the recipe from Jocelyn at Inside Bru Crew Life, I knew I needed to make them. My minor adjustment was to make one batch with Princess Cake and Cookie Emulsion in lieu of vanilla extract, but really, they are wicked good either way. But just think of all the directions you could go with these cookies given all the flavors of cake mix and Oreos out there. I think a chocolate cake mix, mint filled Oreos, mint extract and dark chocolate chips might need to happen. (Hang on, just had to make sure I put those ingredients on my grocery list.) Yeah, I'm losing my mind thinking about the possibilities. Yum!

Cookies and Cream Chocolate Chip Cookies


1 15.25 ounce box white cake mix
1/2 cup butter, melted
1 egg
1 teaspoon vanilla extract or cake and cookie emulsion
4 ounces cream cheese, softened
2 cups Oreos, chopped
1/2 cup semi sweet chocolate chips
1/2 cup white chocolate chips

In the bowl of a stand mixer or a large bowl with a hand held mixer or large spatula, combine cake mix, butter, egg and extract or emulsion, mixing until dough is soft and everything is combined.

Mix in cream cheese until fully incorporated.

Add cookie chunks and both types of chips and fold in to distribute throughout the batter. Chill batter for 30 minutes to an hour before baking.

Remove from fridge and using a medium cookie scoop, drop dough onto parchment or Silpat lined baking sheets.

Bake at 350 degrees F for 9 minutes, or until edges are set and bottoms start to turn golden. Turn baking sheets 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking. They cookies will look underdone in the middle and that's ok.

Cool on pans for 5 minutes (to set completely), then transfer to wire racks to cool.

Makes 3 dozen cookies.

Happy Baking,
The Cookie Princess

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1 comment:

  1. You are a professional chef, Chocolate Chip Cookies recipe is amazing and I will try this for my kids.
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