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Oreo Truffle-Swirled Chocolate Chip Cookies

Oreo Truffles

21 Oreo cookies, finely crushed

3 ounces cream cheese, softened


1/2 cup (1 stick) unsalted butter, melted (or browned) plus 1 tablespoon and slightly cooled

1/2 cup (1 stick) unsalted butter softened

1 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon molasses

1 1/2 teaspoons vanilla extract

1 large egg

1 large egg yolk

2 1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

3/4 cup semisweet chocolate chips

3/4 cup white chocolate chips

Line a small baking dish with foil; set aside. Crush Oreo cookies in a food processor or blender until finely ground, then in a medium bowl, mix with softened cream cheese until truffle forms. Press into foil-lined baking dish and flatten with hands. Place in freezer for 30 minutes.

Meanwhile, melt (or brown) 1 stick butter plus 1 tablespoon; pour into a separate bowl to cool slightly.

In a stand mixture fitted with the paddle attachment, cream together the other stick of butter with the granulated sugar until creamy, about 3 minutes. Add the vanilla and molasses and beat until incorporated. Add the slightly cooled butter and the brown sugar and mix on medium speed for about 2 minutes. Add the egg and egg yolk and mix until fully incorporated. 

In a medium bowl, whisk together the flour, salt, and baking soda. Add all at once to the butter mixture and mix on low until just incorporated. Fold in the chocolate chips and white chocolate chips with a wooden spoon or spatula.

Remove Oreo truffles from freezer and cut into small pieces. Gently fold them into the cookie dough. 

Cover bowl with plastic wrap and refrigerate for 30 minutes. 

Preheat the oven to 375°F. Line two cookie sheets with parchment paper. Roll or scoop dough into balls and place 2 inches apart on baking sheet.

Bake for 10-12 minutes, until cookies are just starting to turn golden brown around the edges. Remove from oven (I pressed mine down slightly with the back of a spatula) and let cool 5 minutes on baking sheet before transferring to wire racks to cool completely. 

Source: Cookie base adapted from the Joy the Baker cookbook.

Printed From: Bakergirl.