Chocolate Cookies ‘n’ Creme Cookies

This cookie sounded so fantastic in my head. I used to love the Hershey’s Cookies ‘n’ Creme bars when I was younger (not that I don’t still, but I try to resist), and the idea of them being inside of a cookie made me all giddy. But I also wanted the cookie to be super chewy and moist, almost like a brownie. After mixing everything up, I placed rounded tablespoonfuls onto a cookie sheet, popped them into the oven, and out came one full sheet-pan-sized cookie. They completely flattened out and ran into one another. I have to admit, even though they didn’t look very pretty, they sure did taste fantastic! But I still wanted to attempt to fix the problem with the remaining dough, so I busted out my muffin-top pan thinking that would be the key to preventing the cookies from spreading. Granted that also meant making saucer-sized cookies, but giant cookies are never a bad thing in my mind. The end result? Well, the chocolate bar pieces weren’t as visible from the outside as in the flattened out cookies, but the great taste and chewiness were still there, with a little bit of crisp on the outside. I think it was a success!

However, if for some reason you would like less monstrous cookies, try using 1/2 cup less of butter and then place rounded tablespoonfuls onto a regular cookie sheet for 8-10 minutes. I thought about doing a second batch with less butter before I decided to use the muffin-top pan, but once that solved my problem I found no need for a second batch with a butter reduction.

Ingredients:

1-1/2 cups butter, softened

1-1/2 cups sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla extract

2 cups flour

3/4 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

2-4 oz. Hershey’s Cookies ‘n’ Creme bars, chopped

Directions:

  1. Preheat oven to 350 degrees. Grease a muffin-top pan, set aside.
  2. In a large bowl, mix together butter and sugars until creamy. Beat in eggs and vanilla until just incorporated. In a medium bowl, sift together flour, cocoa, baking soda, and salt; gradually stir into the butter mixture until combined. Mix in chopped chocolate. Drop 1/4 cup amounts into each muffin-top indentation and flatten slightly.
  3. Bake 10-12 minutes in preheated oven. Allow to cool for 1 minute before placing on wire racks to cool completely, being careful not to break them apart as they will be very soft.

Source: Adapted from Allrecipes

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