Chocolate Chip Cookies and Cream Cookies
These easy Chocolate Chip Cookies and Cream Cookies are full of chocolate chips and Oreo cookie chunks. They are the perfect treat for the cookie lover in you.
These easy Chocolate Chip Cookies and Cream Cookies are full of chocolate chips and Oreo cookie chunks. They are the perfect treat for the cookie lover in you.
- Carbohydrate 5.19031260022984 g
- Cholesterol 16.345120906027 mg
- Fat 8.00127820410591 g
- Fiber 0.215833336984836 g
- Protein 0.741424036779838 g
- Saturated Fat 4.86797083430895 g
- Serving Size 1 1 cookie (18g)
- Sodium 47.0077448705071 mg
- Sugar 4.974479263245 g
- Trans Fat 0.665650945957649 g
- Calories 92 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Combine the cake mix, butter, egg, vanilla, and cream cheese. Beat until a soft dough forms.
- Stir in the cookie chunks and chocolate chips by hand.
- Refrigerate the dough for 30 minutes to an hour. Roll the dough into 24 even balls.
- Place the dough balls on a baking sheet and bake for 10 minutes. Do not over bake. The cookies will seem under done, but will continue to set up as they cool.
- Let the cookies cool on the baking sheet for 2-3 minutes. Tap the tops of the cookies with a flat spatula to even them out.
- Move the cookies to a wire rack to cool completely. Store in a sealed container. Makes 24 cookies.
The Danger of Overmixing and Overbaking
Baking soft treats like these often falls apart when cooks beat the dough past the point of forming a cohesive mass or leave the pans in the heat until the edges turn rigid. Pulling the sheets out at the ten-minute mark while the centers still look soft ensures moisture retention. Tapping the warm tops with a flat spatula corrects uneven shapes before the residual heat finishes setting the structure.Managing Temperature and Freezing
Chilling cookie dough for thirty to sixty minutes solidifies the butter so the fat does not melt away too fast in a 350-degree oven. Portioning the unbaked dough balls into a freezer-safe container allows for extending storage windows by up to three months. Thawing frozen portions in the refrigerator overnight yields better results than defrosting them rapidly in a microwave, which can prematurely melt the chocolate chips.Reheating and Quality Control
Storing baked goods in a sealed container preserves texture at room temperature for several days. Reviving day-old batches requires placing them in a warm oven at 300 degrees for precisely three minutes to restore softness without burning the white chocolate chips. Monitoring storage environments prevents staleness from ruining the texture of the crushed sandwich cookies inside.
