coffee oreo chocolate chip cookies
‘Bout time we get some cookies n’ cream action up in hurr.
I’ve been saving these cookies for a rainy day, and although it’s not remotely raining today (it’s bright and hot as shit, yo), it felt like the right time to throw these suckers right in your face for the weekend.
Putting a cookie within a cookie is a pretty rad idea, and one could argue that there’s some kind of explosion happening here between Milk’s Favorite Cookie and almost everyone’s favorite cookie. Like nuclear fusion. Bake-lear fusion?
I dunno. We’ll roll with it.
And THEN, in these little nuggets, we add a sprinkle of instant espresso to create a caffeinated treat that tosses it even higher up on the tier of baked excellence. If you can’t tell, I quite adore these Coffee Oreo Chocolate Chip Cookies.
So, to sum up: Oreos, coffee, dark and white chocolate chips, all wrapped in a soft sweet dough. No one will say no to these treats – and, if you’re feeding them to littles, you can certainly leave out the coffee or use a decaf version so no one who shouldn’t be bouncing off the walls ends up on the ceiling like Spiderman. That might be alarming.
Uh-Oh Oreo
I think Oreo tried to make that style a thing once a long time ago: an inside out cookie. I don’t really remember it but I might have tricked someone into believing a commercial for that variety existed even though I pulled it out my ass.
Anywho, we’re just making regular ole loaded cookies over here, not trying to be too exotic.
Our base dough is as expected: butter, sugars, eggs, vanilla, then flour, baking soda, and salt. Then, fold in some chopped Oreo cookies, and dark and white chocolate chips. Simple.
To crush the cookies, I don’t resort to a mallet or a food processor. I’m a savage: just throw your cookies into a ziptop bag, seal tightly, and step on the things until they’re proper shards, For 1 cup of crumbles, you’ll need about 10 cookies, cookie and filling both.
I’d Tap That
…The pan, against the counter, I mean. Perv.
The pan-banging New York Times cookie method translates into nearly all of my cookie recipes. It’s a dope way to get a nice crinkly texture and flat tops. While these cookies aren’t giant and don’t involve the chilling process for which the NYT cookies call, the resulting texture is pretty similar.
Roll the dough into about 2 heaping tablespoon-sized balls and set on a parchment lined baking sheet. Bake for 7 minutes, then tap the baking sheet on the counter a few times firmly to flatten. No need to hammer them like a rage-filled carpenter, just a little smack.
Return the cookies to the oven for a few more minutes to let them set up. Cool a bit on the baking sheet, then DIVE RIGHT IN.
Or, if you need to wait (shame, but I understand), seal them up and store for up to 5 days at room temp, 7 in the fridge, and about 3 months in the freezer. Or longer if you forget about them until a sudden cookie craving rages into your veins – then, suddenly, there’s no more cookies in your freezer. Heh.
I’d call these a perfect lead-in for the weekend. Enjoy!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Unleash the cookie monster:
Raspberry White Chocolate Chip Cookies
Crinkly Maple Glazed Peanut Butter Cookies
Blackberry Lavender Chocolate Chip Cookies
coffee oreo chocolate chip cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cup all purpose flour
- 1 tbsp instant espresso or coffee
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup crushed Oreo cookies
- 1/2 cup dark chocolate chips
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- Cream the butter and sugars until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, then the vanilla. Add the flour, instant coffee/espresso, baking soda, and salt. Mix until just combined. With a rubber spatula, fold in the Oreos and dark and white chocolate chips. Do not overmix.
- Roll the dough into 2 tablespoon-sized balls and place on the baking sheet. Leave about 2 inches of space between each cookie. Press an extra slab of Oreo and a few chocolate chips into each ball, if desired.
- Bake the cookies for 7 minutes, then remove the pan from the oven and tap firmly on the counter 2-3 times to flatten. Return to the oven for 3-4 minutes longer until the edges are set but the centers are still a bit gooey. Let cool on the baking sheets. The cookies will continue to bake as they sit on the warm sheet.
- Eat warm, or cool completely and place into a sealed container for up to 5 days at room temperature, 7 days in the fridge, or 3 months in the freezer.
