How do you keep cookies from spreading?

Cookies can spread if the dough is too moist, without enough dry ingredients to hold it together. It can also spread due to an excessive amount of baking soda. If you follow the steps in this recipe, though, you won’t have that issue. In general, adding a bit of baking powder or flour to a cookie’s dough can help prevent excessive spreading.

Should you refrigerate this cookie dough before baking it?

If a recipe calls for a chilled sugar cookie, meaning you need to refrigerate the dough before baking it, do it! That step is not part of this recipe, though.

Can I use a different type of cocoa powder?

Yes! But know that black cocoa powder really creates that flavor that comes to mind when you think of cookies and cream. A good alternative is any cocoa powder you see in the store or online that is dutch processed. This means that the cocoa powder has been washed of some or all of its acidity, making it smooth. And while all cocoa powders have their place, the dutch processed kind works really nicely here.

Chocolate Cookies and Cream Cookies

Description

These rich and chewy chocolate cookies and cream cookies are packed with white chocolate and Oreo pieces!

Ingredients

Scale

12 tablespoons (170 grams) unsalted butter, melted (yields about 165 grams)
1 cup (200 grams) white sugar
¼ cup (50 grams) firmly packed light brown sugar
2 teaspoons vanilla extract
1 teaspoon Diamond Crystal kosher salt
1 teaspoon baking soda
½ teaspoon baking powder
2 large cold eggs (straight from the fridge)
1 cup (100 grams) black cocoa powder
1 ¾ cups (200 grams) all-purpose flour, spooned and leveled
¾ cup (70 grams) crushed Oreos, filling included (about 6 cookies)
¾ cup (around 100 grams) of chopped white chocolate or chopped cookies and cream bars

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Instructions

Preheat your oven to 350°F.
After melting your butter and letting it cool for 10 minutes, cream it in your mixing bowl along with vanilla extract and sugars together for 2 minutes.
Stop the mixer and add salt, baking powder, and baking soda as well as half of your eggs, black cocoa powder, and flour. Mix for about 45 seconds on medium speed before stopping the mixer, scraping down the sides, and adding the remaining egg, black cocoa powder, and flour, beating again for 30 seconds.
Add your chopped white chocolate or cookies and cream bars, along with your crushed Oreos to the bowl. Set aside a few pieces of each to press into your cookie tops. Combine ingredients in mixing bowl until dough is fully incorporated.
Scoop small (⅔ the size of a golf ball) round portions of your cookie dough onto ungreased aluminum baking sheets, with about 2 inches between each of them. Press your remaining mix-ins onto the cookie tops.
Bake for 11-12 minutes.
Transfer cookies to cooling racks after they’ve sat on the baking sheets 10 or so minutes outside of the oven and are firm enough to handle.

Notes

The nutritional information provided is an estimate based on the ingredients listed and is calculated using online nutritional calculators. This information may vary depending on various factors such as specific brands used, methods of preparation, and portion sizes.

Prep Time: 18 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 141 kcal
Sugar: 10.2 grams
Sodium: 95 mg
Fat: 6.8 grams
Saturated Fat: 4.1 grams
Unsaturated Fat: 2.7 grams
Trans Fat: Negligible
Carbohydrates: 19.3 grams
Fiber: 1.4 grams
Protein: 2.0 grams
Cholesterol: 23 mg