Thick and gooey cookies the size of your hand are back, and this time we’re packing in all things cookies & cream. Oreo crumbles, white chocolate chips, mini chocolate chips, and plenty of Hershey’s cookies & cream candy bar pieces, this cookie is every Cookies & Cream lovers dream come true.

Look at the inside of these guys! They are massive because they have all that flavor packed right into each bite.

If you haven’t been following along this year, I’ve been busy working away on my second cookbook. To preorder the NEW HARDBACK SECOND EDITION of my first cookbook, Cake Confidence, click here. Trust me, you’re going to want to have this new one to replace the old mangled one I know you have lying around from baking all the things since it came out.

Anyway, since I’ve been busy with cake-land, I’ve been using my Sundays to bake up giant cookies to entertain myself on my “day off” and it has been a riot! To see the massive list of how that’s going so far, click here to see all the flavors I’ve done so far.

These ones are no different – BIG, gooey, thick, fantastic, and absolutely mouthwatering. This time, though, we’re venturing deep into cookies & cream dreamland. I used four different add-ins to make this all possible:

  • Cookies & Cream Hersheys Candy (I used 2-3 bars and chopped them up in small pieces)
  • Oreos (crush up about 10 or so into a measuring cup)
  • White Chocolate Chips
  • Mini Chocolate Chips

All of these combined together made for the perfect cookie.

As always, make sure you keep a glass of milk handy for when these beauties come out of the oven. Speaking of ovens, they need to be baked at 410 degrees traditional bake (not convection), and they’re only in there for 9 minutes. That’s it!

*If you’d like to make smaller ones, (you’re crazy by the way, these are perfect as is, but I may be a little biased), you can always make them three cookies per one big one, and bake them half the time. But you’re missing out – the big size is everything.

And no, one cookie is not one serving – more like 3-4 servings, so don’t be afraid to cut them into four different pieces when dunking or consuming. Or you can just YOLO the heck out of them and eat the whole thing. Life is too short, am I right?

Lastly, there is ZERO chilling required. That’s right. NONE! No need to torture yourself by waiting for them to chill before baking. Also, they freeze beautifully. Just wrap the cookies up tight in plastic wrap a couple times and then thaw them before eating.

Also – presentation is everything! Save a few pieces of the add-ins to press on top of the cookies before baking. This gives you the look you see in these photos.

That’s it! I hope you love these guys as much as we did! As always, if you make my cookies, I’d love to see and join in on the fun! Make sure to tag me @bakingwithblondie on Instagram, or #bakingwithblondie.

Happy Baking!

xo,

Mandy

Get the Recipe: Cookies and Cream Cookies

Thick, soft, giant cookies and cream cookies packed with Oreos, white chocolate chips, and cookies & cream candy bars! These are the ultimate cookies and cream cookies not only for size, but also for their big flavor!
Servings: 8 cookies
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Ingredients
 

  • 1 cup unsalted butter , cold and cubed
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 eggs , cold
  • 1 teaspoon pure vanilla
  • 3 1/2 cups all purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup white chocolate chips
  • 1/2 cup mini chocolate chips
  • 1 cup chopped Hersheys cookies & cream candy bars
  • 1 cup crushed oreos

Instructions
 

  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat oven to 410 degrees (yep, that's right!)
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
  • Scrape down the sides of the bowl and then add in the eggs and vanilla, whipping up well between each addition.
  • Add in the flour, cornstarch, baking soda, and salt and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix!)
  • Reserve 1/8 cup of the add-ins, then add in the white chocolate chips, mini chocolate chips, Hersheys cookies and cream candy pieces, and oreo crumbles on lowest-speed until just combined.
  • Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the reserved add-ins.
  • Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!