These Dark Chocolate Cookies n’ Cream Cookies Are Dangerously Good

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April is practically here, and for me and my family, that means a very special weekend is right around the corner! Twice a year, my family gets together to participate in a wonderful weekend together in which we get to listen to leaders from our church teach and give guidance. It’s my favorite weekend of the year- I get spiritually edified, uplifted, spend time with my family, and of course- we always have lots of good food!

We tend to do some things the same- breakfast is German Pancakes on Saturday, muffins on Sunday. But, I do like to use the excuse to make recipes that I love, especially ones that are too dangerously good for me to make on my own! It’s the perfect time to make a big batch of addicting cookies- because there will be plenty of people to help eat them!

And I have just the perfect cookie recipe for this year. Some cookies are just blah, and others- well, you have to put the bag of cookies on the roof so you don’t just consume the whole thing! And this is definitely one of those recipes. Dark Chocolate Cookies n’ Cream Cookies. A bit of a mouthful to say- but you’ll definitely want a mouthful when they’re done!

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Cookies n’ cream is just one of my favorite flavors in general. It’s really hard to go wrong with Oreos and white chocolate ;). Dark chocolate is actually one of my least favorite things- but this recipe is totally an exception! The cookie part is dense and chewy, and the dark chocolate flavor meshed with the sweet white chocolate flavor creates the perfect balance. I also love how they look- they’re a beautiful cookie to take to neighbors, set out at a party, or take to a potluck!

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Dark Chocolate Cookies & Cream Cookies

Yield: 4 dozen cookies

Serving size: 48
Calories per serving: 116

Ingredients:
1 cup unsalted butter, room temperature
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons , vanilla
2 cups flour
1 cup hershey's special dark baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1 cup white chocolate chips
12 snack size hershey's cookies'n'creme candy bars, roughly chopped


Directions:

In the bowl of a stand mixer with the paddle attachment, beat the butter and sugars. Add eggs, and vanilla. Blend well. Scrape bowl if needed.

In a separate bowl, whisk the flour, cocoa, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until incorporated.

Fold in the white chocolate chips.

Using a #50 cookie scoop (about 1 1/2 TBSP), scoop the cookie dough balls onto a parchment lined baking sheet. Press a few pieces of chopped Cookies'n'Creme candy bar pieces on top.

Bake at 350 degrees Fahrenheit for 9 to 10 minutes. Allow cookies to rest on the baking sheet for 3 to 5 minutes before moving them to a cooling rack. Store cookies in an airtight container.

Source: dessertnowdinnerlater.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

These are also an easy cookie recipe- the most time consuming part is breaking apart all the candy bar pieces! At first I just tried crushing them in a Ziploc bag, but I was getting too many smaller crumbs, and I think the cookies turn out much prettier with larger chunks of chocolate. So I ended up breaking the candy bar in pieces by hand instead. My fingers were a little sore afterwards- but these cookies are totally worth it ;).

This recipe makes a lot (4 dozen), so give yourself plenty of baking time! Baking 4 dozen cookies for 9 minutes each means you’re baking for a good 40 minutes- so grab a book and get comfy!

Do yourself a favor and give these cookies a try. I’d love to hear what you think of them!