If you are a chocolate lover, this dark chocolate Oreo Cookies & Cream cookies recipe is perfect to satisfy craving! Soft, rich and chewy, they taste heavenly and feels like having two cookies in one! These cookies are so easy to make, no chill time required!
Ingredients you need for this recipe:
- Butter: I always use unsalted butter for baking goods, but if you are using salted butter, you can omit adding salt in the recipe.
- Dark Cocoa powder: Dark cocoa powder differs from the regular cocoa powder due to the cocoa being heavily alkalized. As a result, it tastes smoother and is less acidic. You may also find dark cocoa powder labeled as “black cocoa powder”. Using dark cocoa powder is what gives you this deep dark and rich chocolate flavor in your baked goods. You can find dark cocoa powder in baking goods stores, however, it can be harder to find depending on where you live. If that’s the case, you can also find it on Amazon.
- Cornstarch: A little cornstarch goes a long way! This is the secret ingredient to keep your cookies tender and chewy.
HOW TO MAKE THE PERFECT DARK
CHOCOLATE OREO COOKIES & CREAM COOKIES
PREPARING COOKIE DOUGH
Preheat oven to 350°F. In a mixing bowl, combine all-purpose flour, dark cocoa powder, cornstarch, baking soda, baking powder, salt and set aside. You probably expect a darker color by mixing the dark cocoa powder instead of a greyish color, but I promise you, it will get dark once your dough is all mixed with the remaining ingredients!
Cut or crush Oreo cookies. Reserve two cookies aside to serve as toppings. Set aside.
In a mixing bowl with a stand mixer fitted with a paddle attachment on low-medium speed or hand mixer on medium speed, beat butter and sugar until pale and fluffy. PRO TIP: Make sure your butter is at room temperature before mixing. You will need to beat until fluffy, which is what helps in making the cookies rise and being tender.
Add the egg, vanilla extract and mix until just combined. Add the flour mixture and mix until just combined. PRO TIP: Your egg also needs to be at room temperature to ensure proper mixing. Moreover, avoid overmixing your flour because this will contribute in a dense cookie. I always finish mixing the flour by hand once I notice that flour is combined to the wet ingredients.
Manually fold in the crushed 8 Oreo cookies and white chocolate chips.
BAKING COOKIES
With a spoon or cookie scoop, form cookie balls of equal size. If you are using a scale, they should weight about 55 g each. With a measuring cup, gently press down on the cookie balls. PRO TIP: By pressing down on your cookies to make them more flat, it will help them spread when baking.
On a cookie sheet lined with parchment paper, place the cookie balls by spacing them about 2 inches apart. Bake cookies for 9 minutes, take them out and add the remaining 2 crushed Oreos as toppings. Bake for an additional 2 minutes.
Optional if you want your cookies to be perfectly round: Cookies don’t always come out perfectly round after baking, depending on how they were shaped. If you want them to be perfectly round (I do, because I am a capricorn!), you can use a ring mold. When they are fresh out of the oven, circle each cookie with a ring mold by gently wiggling around for a few seconds. You will see, they will come out looking like the store bought cookies!
Let the cookies cool on a wire rack.
FREQUENTLY ASKED QUESTIONS
How long can I store these cookies? They can be stored in an airtight container for up to 3 days at room temperature.
Can I freeze them? You can freeze the cookie balls in an airtight container bag up to 3 months. I suggest you press them first to flatten them before you storing them in the freezer; it will be easier for you to bake them directly afterwards.
If you enjoyed these cookies and are craving for more, try out my other cookie recipes!
Earl Grey Cookies with Orange Ganache
Chocolate Chip S’mores Cookies
Chocolate Orange Pistachio Biscotti
Sea Salt Buckwheat & Chocolate Chip Cookies
Moreover, if you’ve tried this Dark Chocolate Oreo Cookies & Cream Cookies recipe, I’d love to hear from you! You can let me know how it went by commenting in the comments section below and don’t forget to leave a rating!
Equipment
- Mixer
- Mixing bowls
- Cookie sheet
Ingredients
- 1 ½ cup (180g) All-purpose flour
- 4 Tbsp (20g) Dark cocoa powder
- ½ tsp (2g) cornstarch
- ½ tsp (2g) baking soda
- ½ tsp (2g) baking powder
- ¼ tsp salt
- ½ cup + 1 Tbsp (127g) unsalted butter room temperature
- ¾ cup (140g) white granulated sugar
- 1 egg room temperature
- 2 tsp (10ml) vanilla extract
- 1/3 cup white chocolate chips
- 10 Oreo cookies (8 cookies for batter and 2 for toppings)
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, combine all-purpose flour, dark cocoa powder, cornstarch, baking soda, baking powder, salt and set aside.
- Cut or crush Oreo cookies. Reserve two cookies aside to serve as toppings. Set aside.
- In a mixing bowl with a stand mixer fitted with a paddle attachment on low-medium speed or hand mixer on medium speed, beat butter and sugar until pale and fluffy.
- Add the egg, vanilla extract and mix until just combined.
- Add the flour mixture and mix until just combined.
- Manually fold in the crushed 8 Oreo cookies and white chocolate chips.
- With a spoon or cookie scoop, form cookie balls of equal size. If you are using a scale, they should weight about 55 g each. With a measuring cup, gently press down on the cookie balls.
- On a cookie sheet lined with parchment paper, place the cookie balls by spacing them about 2 inches apart.
- Bake cookies for 9 minutes, take them out and add the remaining oreos as toppings. Bake for an additional 2 minutes.
- Optional if you want your cookies to be perfectly round: Using a ring mold, circle each cookie by gently wiggle around for a few seconds when the cookies are freshly out of the oven.
- Let the cookies cool on a wire rack.
