Cookies n' Cream Chip Cookies
I don’t know about you, but this whole quarantine is getting the best of my snackin’ habits. I have been making a ton of random-whatever-we-have meals, but this one TAKES THE CAKE. For sweet treats that is. I’m honestly not so huge on sweets like my boyfriend Bryan is, but he loves Oreos, I love Oreos (who doesn’t), so I knew he would love these cookies.
I’m not going to give some big back story as to why I made these, but I will tell you my inspiration behind them. In my early twenties, I was nannying for a really amazing family. The mom loved to bake, and she always baked something to take to her husbands work dinners. Well one day while I was there I came across a ginormous bag of cookies, which wasn’t unusual, so naturally I tried one. Holy heckinbob! My mind was blown. I was in love and amazed and inspired. So while I don’t have her original recipe, I went on and created my own! Maybe one day I can get her recipe….
So here went nothing and I must say, they are boyfriend approved! I was munching on the batter the whole time and they turned out pretty heckin good. So read what I did below.
Cookies n' Cream Chip Cookies- Recipe
Prep Time- 60 min
Bake Time- 10 min
Total Time- 70 min
1 package of White Cake Mix
4oz Cream Cheese – softened
8TBL butter – softened, not melted
3/4c Chocolate Chips
2c Oreo’s – crushed
- Add cake mix into bowl, make a little hole in the middle, then add in the egg, vanilla, cream cheese, and softened butter. I mixed mine by hand with a wooden spoon, but it definitely would have been easier in a stand mixer, or hand mixer.
- Dump in the chocolate chips and crushed Oreos, then mix by hand.
- Set in the fridge for at least 30 minutes.
- After 30 minutes, preheat oven to 350 degrees.
- Roll about 24 balls of dough on a non stick or greased baking sheet.
- Bake for 10 minutes.
- Take out of oven and let them sit on the baking sheet for another 1-2 minutes. NOTE: The cookies will look underdone! Trust me and take them out. They will continue cooking after they are out of the oven.
- Once they have set for a couple minutes, transfer to a cooling rack.
- Store in an air-tight container and try not to eat the entire batch in two days!
PS: In my opinion, these tasted much better the day after! They are perfectly set, ooey, gooey, and chewy, but were still able to hold their own. 10/10 recommend!
If you liked this recipe and want more like this, or have special requests, leave a comment below! Or, Pin to your Pinterst account for later (: