Well hello there, Monday! I hope you all had a fab weekend. Today is especially non-Monday like for me thanks to the holiday just around the corner and something really fun happening around here. If all goes according to plan we’re having a backsplash installed today!!! Our kitchen is great, but kind of basic so a backsplash will hopefully make a big improvement. We decided to go with a tile that’s a little unique so I can’t wait to see how it will look. More to come soon, that’s for sure : )
Do you remember how on Friday I jokingly mentioned I don’t have a schedule for posting recipes? Well that’s true, for the most part. It’s more like a mental list of what’s ready to be blogged when. I had something totally different in mind for today, but the moment I bit into these cookies yesterday afternoon all of that went out the window. I knew I couldn’t wait another second to share these with you.
First of all, they’re absolute delicious – my ideal combination of slightly crisp around the edges and chewy in the middle. They’re a cinch to make. And with cookie-baking season in full swing I wanted to make sure you had a chance to add these to your list before those holiday parties wind down.
I baked with Candy Cane Joe Joe’s from Trader Joe’s, which I also used in these peppermint cookie brownies. If you can get your paws on those Joe Joe’s then definitely do. But I can guarantee good ol’ Oreos will totally do the trick. In other words, this recipe carries over no matter what time of the year it may be. Come to think of it don’t they make those pastel colored Oreos around Eastertime? Bingo! It’s like that skirt you can effortlessly transition from one season to the next. Except way better.
Cookies & Cream Chocolate Chip Cookies
- 18 chocolate cream-filled sandwich cookies (I used Candy Cane Joe Joe’s, which are peppermint flavored, but any kind will do)
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup butter, at room temperature
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 375 degrees.
Place chocolate cream-filled chocolate cookies in a freezer bag. Use a mallet or heavy spoon to crush them. Don’t pulverize them too much. Make sure there are still some chunks of cookie remaining. Set bag aside.
In a bowl add flour, baking soda, and salt. Whisk to combine
In the bowl of a stand mixer or using a handheld electric mixer, cream butter, sugar, and brown sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating after each addition. Add vanilla extract. Add flour mixture in several additions, mixing after each one. Add chocolate chips and mix until evenly distributed throughout. Stir in crushed cookies. Scoop dough onto parchment or silpat lined baking sheet by the heaping tablespoonful. Bake 10-12 minutes until edges slightly brown. Cool on baking sheet for a few minutes, transfer to cooling rack.