Chocolate Oreo Cookies
Chocolate cookie dough filled with milk and white chocolate chunks, along with Oreo cookies. If you're a fan of Oreos, then this recipe will be right up your street!
Servings 10
Ingredients
- 110 g butter (salted or unsalted) softened
- 200 g dark or light brown sugar
- 1 egg
- Couple of drops of vanilla extract
- 165 g plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 30 g cocoa powder
- 100 g milk chocolate
- 100 g white chocolate
- 10 Oreo cookies broken into small pieces
Instructions
- Preheat your to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line two large baking trays with parchment paper or silicone mats and set aside.
- Cream the butter, sugar and vanilla together until just combined – it doesn’t need to be light and fluffy. Add the egg and mix until incorporated.
- Next, add the flour, a pinch of salt (only is using unsalted butter), baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.
- Finally, fold through the chocolate chunks and the Oreos and mix to combine into the dough.
- At this point you can chill the dough for 30 minutes to make it easier to roll or you can bake the cookies straight away. Divide the mixture into 8-10 balls. Spread out evenly on the baking trays. Bake the cookies for 10-12 minutes. Don’t over bake - once baking time is over, the cookies will appear very soft, but they’ll carry on cooking whilst they cool. Whilst the cookies are cooling I pressed a few chocolate chips/chunks and Oreo pieces into the tops just for decoration purpose.
- Allow the cookies to cool on the baking trays for 5-10 minutes. In this time they will harden and will become more easily transferable. Finish cooling on a wire rack. The cookies will store in an airtight container for up to 3 days.