coffee oreo chocolate chip cookies
A hint of espresso helps give you the sugar rush AND the coffee rush. Yahoo!
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.