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Gideon’s Copycat Cookies & Cream Cookies — Thick, Gooey & Insanely Good! Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 96 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 6 giant cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Gideon’s Copycat Cookies & Cream Cookies are thick, gooey, and incredibly indulgent cookies packed with chunks of Double Stuf Oreos. These giant cookies boast a perfect chewy texture thanks to a combination of bread and all-purpose flour, enhanced with vanilla bean paste and a butter vanilla emulsion for rich, complex flavor. Easy to bake, chilled for optimal consistency, and finished with a sprinkle of flaky salt, these cookies promise a decadent treat for any Oreo lover.

Ingredients

Scale

Dry Ingredients

  • 1 C (125g) All Purpose Flour
  • 1 1/4 C (165g) Bread Flour
  • 2 tsp Cornstarch
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt

Wet Ingredients

  • 1 C Kerry Gold Salted Butter, at room temperature
  • 3/4 C (165g) Dark Brown Sugar
  • 1/4 C (55g) Granulated Sugar
  • 1 Large Egg + 1 Egg Yolk, at room temperature
  • 1 1/2 TBSP Vanilla Bean Paste
  • 1 tsp Lorann Butter Vanilla Bakery Emulsion

Add-ins

  • 1 Family Sized Package Double Stuf Oreos, chopped and divided

Instructions

  1. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, dark brown sugar, and granulated sugar for 5 minutes. Scrape down the bowl as needed to ensure everything is evenly mixed and smooth.
  2. Add Eggs and Flavorings: Add the large egg, egg yolk, vanilla bean paste, and butter vanilla emulsion to the creamed butter and sugar. Mix on medium speed for an additional 3 minutes, scraping the bowl as needed, to fully incorporate and create a fluffy base.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, bread flour, cornstarch, baking powder, baking soda, and salt until evenly combined to ensure proper leavening and texture.
  4. Mix Dry Ingredients into Wet: Add the dry ingredients mixture into the mixer bowl and mix just until combined. Avoid overmixing to maintain tender cookie texture.
  5. Fold in Initial Oreo Chunks: Gently stir in about one-third (125g) of the chopped Oreos using a rubber spatula until evenly incorporated into the dough.
  6. Portion Dough: Divide the dough into six large cookie dough balls, each weighing approximately 6.5 ounces for generously sized cookies.
  7. Chill Dough Briefly: Refrigerate the dough balls for 10 minutes until just firm enough to handle, which facilitates shaping later.
  8. Prepare Remaining Oreos: Place the remaining chopped Oreos in a separate bowl to use for coating the dough balls.
  9. Coat Dough Balls: Roll each dough ball in your hands to smooth it, then thoroughly coat the top and sides (but not the bottom) with the chopped Oreos. Press firmly so the Oreos stick well but leave the bottom clear to avoid burning.
  10. Long Chill: Chill the Oreo-coated cookie dough balls in the refrigerator for 12 to 24 hours to develop flavors and improve texture.
  11. Preheat Oven: When ready to bake, preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. Allow dough to warm slightly at room temperature while the oven heats.
  12. Bake Initial Cookies: Bake two cookies at a time on the prepared sheet, leaving ample space between them to allow spreading, for 15 minutes.
  13. Flatten Cookies: Remove the baking sheet from the oven and firmly bang it against the counter 4-5 times to aid in flattening the dough and shaping the cookie.
  14. Finish Baking: Return the cookies to the oven and bake for an additional 3 minutes until edges are set but centers remain soft.
  15. Sculpt Edges: While the cookies are still hot, use a small rubber spatula to nudge any misshapen edges back into place for a neat look.
  16. Cool: Allow the cookies to cool completely on the baking sheet. The centers will be gooey when warm but will firm up as they cool to the ideal chewy consistency.
  17. Serve: Sprinkle the tops lightly with flaky salt before serving to enhance flavor. Enjoy your thick, gooey cookies & cream cookies!

Notes

  • Cookies store well in an airtight container at room temperature for up to one week.
  • To reheat, microwave cookies for 10-12 seconds for a warm, gooey texture.
  • If vanilla bean paste or butter vanilla emulsion are unavailable, substitute with 3 tablespoons of pure vanilla extract.
  • If bread flour is not accessible, use all-purpose flour only, noting the cookies may not be as chewy.

Find it online: https://oliviadinner.com/gideons-copycat-cookies-and-cream-cookies-thick-gooey-and-insanely-good-recipe/