Hey there, cookie lovers! If you are a fan of rich chocolatey goodness with that irresistible creaminess, you’re going to adore this Double Chocolate Cookies and Cream Cookies Recipe. These cookies are the perfect blend of fudgy cocoa, melty chocolate chips, and crunchy Cookies ‘n Cream candy bars hidden inside — absolute cookie magic in every bite!
Why You Should Make This Recipe
Insanely chocolaty: This recipe doubles down on cocoa and chocolate chips, delivering a deep, rich flavor that satisfies even the most intense chocolate cravings.
Unique twist with Cookies ‘n Cream bars: Sneaking in those candy bars creates a creamy, crunchy surprise in the center, adding delightful texture and flavor.
> Perfectly soft and chewy texture: The blend of cake flour and all-purpose flour gives these cookies a tender crumb that’s not too cakey nor too dense.
Simple ingredients, stunning results: You don’t need anything fancy or complicated to whip up these show-stoppers — just some pantry staples and a little kitchen love.
Ingredients & Substitutions
Each ingredient in this Double Chocolate Cookies and Cream Cookies Recipe plays an important role, whether it’s lending flavor, texture, or that beautiful deep chocolate color. The combination is simple yet carefully balanced — perfect for making guaranteed crowd-pleasers.
- Unsalted cold butter: Using cold butter cut into cubes helps create structure and a fluffy cream when beaten with sugars.
- Light brown sugar & granulated sugar: The brown sugar adds moisture and chewiness while granulated sugar ensures crisp edges.
- Eggs: These bind the dough together and add richness for soft, tender cookies.
- Vanilla extract: A touch of vanilla boosts the chocolate flavors beautifully.
- Unsweetened cocoa powder: Essential for that intense chocolate taste, go for a high-quality brand for best results.
- Cake flour: Gives the cookies a delicate crumb texture, reducing density common in chocolate cookies.
- All-purpose flour: Provides structure and balance to the dough.
- Cornstarch: Helps keep the cookies soft and slightly cakey.
- Baking soda & salt: Work together to leaven and balance sweetness.
- Dark and semi-sweet chocolate chips: Combining both chocolates offers complex flavor and a luscious melty texture.
- Hershey’s Cookies ‘n Cream candy bars: The star of the show, adding crunch and creamy white filling inside.
How to Make Double Chocolate Cookies and Cream Cookies Recipe
Step 1: Cream Butter and Sugars
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper — preparation is key! Then, in your stand mixer, beat the cold butter cubes with both light brown sugar and granulated sugar for about 3-4 minutes until you get a light, fluffy mixture. This step sets the stage for soft and tender cookies packed with sweetness.
Step 2: Add Eggs and Vanilla
Next, add your eggs one at a time, making sure each is well incorporated before adding the next. The eggs are crucial for helping the dough come together and providing moisture. Then, pour in the vanilla extract to enhance every chocolatey bite with a subtle warmth and depth.
Step 3: Mix in Dry Ingredients
In a separate bowl, whisk together cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Gradually add this dry mix to your wet ingredients, beating just until combined — over-mixing can toughen your cookies, and we want them soft and luscious! Then gently fold in half of your chocolate chips to sprinkle throughout the dough.
Step 4: Chill the Dough
Pop your dough into the fridge for about 15 minutes to chill. This step firms up the dough so it’s easier to handle, and helps the cookies keep their shape while baking. Plus, it intensifies the flavors!
Step 5: Form and Stuff the Cookies
Measure out about 3/4 cup of chilled dough and roll it into a ball — yes, these cookies are delightfully large! Press a piece of the Cookies ‘n Cream candy bar right in the center and carefully fold the dough around it, fully enclosing the candy square. Top with the remaining chocolate chips and place on your prepared baking sheet at least 2 inches apart to give them room to spread.
Step 6: Bake and Cool
Bake your beauties for 10-11 minutes until the tops are dry and just set but still soft. Resist the urge to overbake! Let them cool on the baking sheet for 15-20 minutes so they finish cooking gently, then transfer to a wire rack to cool completely. The wait is totally worth it for that perfect chewy, fudgy texture!
How to Serve Double Chocolate Cookies and Cream Cookies Recipe
Garnishes
While these cookies are show-stoppers on their own, a light dusting of powdered sugar or a drizzle of melted white chocolate can add an elegant touch for special occasions. You might also sprinkle on some crushed Cookies ‘n Cream candy pieces for an extra crunch burst right on top.
Side Dishes
Pair your double chocolate treats with a cold glass of milk, creamy hot chocolate, or a scoop of vanilla ice cream for a classic combination. They’re also delicious alongside fresh berries or a smooth espresso to balance out the sweetness.
Creative Ways to Present
For an indulgent dessert plate, stack two cookies with a thick layer of whipped cream or frosting between as a sandwich. Gift them wrapped individually in parchment tied with twine for charming homemade presents. Or serve them warm with a candlelit setting for an irresistibly cozy vibe.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature. They’ll stay perfectly soft and delicious for up to 4 days — though truth be told, these rarely last that long!
Freezing
You can freeze the cookie dough balls before baking by placing them on a tray and freezing until solid, then transferring to a freezer bag. When ready, bake from frozen adding a couple of extra minutes to the baking time. Baked cookies can also be frozen in an airtight container for up to 3 months.
Reheating
To revive cookie softness and warm gooey centers, pop your cookies in a preheated oven at 325°F for 5-7 minutes or microwave for 10-15 seconds. This will make them taste freshly baked and even more irresistible.
FAQs
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Can I use other candy bars instead of Hershey’s Cookies ‘n Cream?
Absolutely! You can experiment with other candy bars like regular chocolate bars, peanut butter cups, or caramel-filled chocolates depending on your preference. Just make sure they fit inside the dough ball well and bake nicely without burning.
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What’s the reason for combining cake flour and all-purpose flour?
Using cake flour alongside all-purpose flour produces a more tender and soft cookie crumb, reducing toughness without losing structure. It creates that perfect balance of chewy and cakey texture everyone loves.
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Can I make this recipe without a stand mixer?
Yes! You can cream the butter and sugars with a hand mixer or even with a sturdy wooden spoon by beating vigorously. Just be patient and ensure the mixture becomes light and fluffy before adding other ingredients.
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Why do the cookies bake at such a high temperature (400°F)?
Baking at 400°F allows the cookies to develop a nice set, slightly crispy exterior while keeping the inside gooey and soft. The high temperature ensures they cook evenly without turning out dry.
Final Thoughts
There’s just something so comforting and exciting about biting into a cookie that’s bursting with double the chocolate and filled with creamy candy bars. This Double Chocolate Cookies and Cream Cookies Recipe is truly one of my all-time favorites to make for gatherings, cozy nights, or whenever that sweet tooth calls out. Give it a try, share the love, and get ready for some serious cookie bliss!
Print
Double Chocolate Cookies and Cream Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 51 minutes
- Yield: Approximately 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these rich and decadent Double Chocolate Cookies and Cream Cookies, featuring a perfect blend of cocoa, chocolate chips, and a surprise Hershey’s Cookies ‘n Cream candy bar center. These large, soft-baked cookies combine intense chocolate flavor with creamy cookie bits for an irresistible treat that’s perfect for chocolate lovers.
Ingredients
Wet Ingredients
- 1 cup unsalted cold butter, cut into small cubes
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1/2 cup unsweetened cocoa powder (we used Penzeys Cocoa Powder)
- 1 cup cake flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Add-ins
- 1/2 cup dark chocolate chips (we used Ghirardelli)
- 1/2 cup semi-sweet chocolate chips
- 3 Hershey’s Cookies ‘n Cream candy bars, cut into squares
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside for later use.
- Cream Butter and Sugars: In the mixing bowl of a stand mixer, cream together the cold unsalted butter and both sugars on high for 3-4 minutes until the mixture is light and fluffy. This step ensures a tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then, mix in the vanilla extract to enhance the flavor.
- Combine Dry Ingredients and Mix: Add the cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt to the wet ingredients. Beat the mixture until just combined, being careful not to over-mix to maintain cookie tenderness. Fold in half of the dark and semi-sweet chocolate chips gently with a spatula.
- Chill the Dough: Place the cookie dough in the refrigerator for 15 minutes to chill; this helps prevent spreading during baking and makes handling easier.
- Form and Fill Cookies: Measure 3/4 cup portions of the chilled dough and roll each into a ball. Take a piece of Hershey’s Cookies ‘n Cream candy bar and press it into the center of each dough ball, ensuring it is fully enclosed. Top each dough ball with additional chocolate chips.
- Arrange and Bake: Place the prepared dough balls on the lined baking sheet, leaving approximately 2 inches of space between them to allow for spreading. Bake in the preheated oven for 10-11 minutes, or until the tops are dry and nearly set.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 15-20 minutes to set properly. Then transfer the cookies to a wire rack to cool completely before serving.
Notes
- Using cold butter helps create a thicker, chewier cookie texture.
- Do not over-mix the dough after adding dry ingredients to avoid tough cookies.
- Chilling the dough is essential to maintain the shape and prevent excessive spreading.
- These cookies are large due to the 3/4 cup scoop size, so plan accordingly for baking space.
- Allow cookies to cool fully for the best texture and ease of handling.
- You can substitute the Hershey’s Cookies ‘n Cream candy bars with your favorite cookie-filled chocolate bars if desired.
