It's that time again; the wonderful time of year when we all turn into cookie monsters. Holiday baking month is pretty much the greatest month of the year. Agreed? To start things off right, I've made some of the softest cookies and cream cookies ever. With OREO chunks galore, these are cookies within cookies.. Cookie-ception!
The secret ingredient for this recipe is cream cheese. Not only does it add a tanginess to the flavour, it is also the reason why these cookies are so soft. They stay soft for up to a week in a sealed container. With the cream cheese, vanilla, white chocolate chips and OREO chunks, this cookie really nails the cookies and cream flavour.
For the prettiest looking cookies, with the best white and black contrast, follow these tips:
~ Use white vanilla extract! You can use normal vanilla extract if that's all you have available however, it will give the cookie dough a slight tan tint.
~ Break the Oreos into 5-7 pieces each and place them in a separate bowl. I typically do this by hand instead of in a plastic bag with a rolling pin. This way, when they are transferred to the dough to be mixed in, the majority of the crumbs can be avoided. If a bunch of OREO crumbs instead or whole pieces are mixed in, the dough will take on a dirty look. It will still taste great, it just won't have as great a contrast.
~ When adding the additions, first mix in the white chocolate chips and then gently stir/mix in the Oreo chunks. Only mix them in briefly to avoid the dirty looking dough mentioned in the above tip.
~ Reserve a few white chocolate chips and Oreo chunks to place sticking out on top of the rolled balls of uncooked dough. This tip applies to all cookies that have additions mixed in.
To ensure the softest version of these cookies, remove them from the oven right when the edges are starting to turn a golden colour. Typically, the cookie hasn't set quite yet. Make sure to leave them on the hot cookie sheet for a few minutes so that the exterior of the cookies have enough time to harden and set. If you try to transfer them right after they have been removed from the oven, you run the risk of them splitting and breaking on you. After a few minutes, they can be transferred either to a wire rack or a large sheet of parchment paper to finish cooling completely.
And that's it! An easy and simple, delicious start to the holiday baking season. These are great for cookie exchanges or as an addition to baking gift tins for friends and family. Plus, they can be frozen stacked in a sealed container or press-seal (ie Ziploc) bag for up to 3 months. Happy baking!
Softest Cookies and Cream Cookies
- Yield: 54 cookies |
- Prep time: 15 min |
- Cook Time: 10-11 min |
Ingredients:
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2 3/4 cup all-purpose flour
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1 tsp baking powder
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1 tsp baking soda
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1/2 tsp salt
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1 cup unsalted butter, softened
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1/2 cup (4 oz.) cream cheese, softened
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1 1/2 cups granulated white sugar
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1 large egg
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1 tsp white vanilla extract
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3/4 cup white chocolate chips
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14-16 OREO cookies, broken in pieces
Directions:
1.In a stand mixer or large bowl, cream together the butter, cream cheese and sugar until lightened in colour and fluffy. Scrape down the sides of the bowl using a spatula or spoon to make sure no chunks of butter get left out. ~ 4-5 minutes.3. Beat in the egg and vanilla. 1-2 minutes or until the dough starts to resemble buttercream frosting.
4. Add the dry mixture in 2-3 batches. After each batch, start the mixer on low before ramping up the speed to medium as the flour starts to mix in. This will ensure flour does not go everywhere.
5. Add the white chocolate chips and mix the dough for 15-20 seconds.
6. Add the oreo chunks and mix briefly on low for 5-10 seconds.
7. Preheat oven to 325°F.
8. Cover and chill dough for 30 minutes.
9. On a lined cookie sheet, roll 12 balls of dough and place 1-2 inches apart.
10. Bake in oven for 10-11 minutes or until the edges are just starting to turn golden.
11. Remove from oven and let cool on cookie sheet for 2-3 minutes before moving to a wire rack or parchment covered surface to finish cooling.