How To Make Cookies and Cream Cookies
171.9 هزار بار بازدید -
4 سال پیش
-
It’s cookie inception! Soft and
It’s cookie inception! Soft and chewy Cookies and Cream Cookies stuffed with Oreo pieces!
Full Printable Recipe: https://sugarspunrun.com/cookies-crea...
Ingredients
3/4 cup unsalted butter softened to room temperature (170g)
3 oz cream cheese softened to room temperature (85g)
3/4 cup granulated sugar 150g
1/3 cup light brown sugar firmly packed (70g)
1 large egg room temperature preferred
3/4 teaspoon vanilla extract
2 2/3 cups all-purpose flour 325g
1 teaspoon cornstarch
3/4 teaspoon baking soda
1/4 teaspoon salt
12 Oreos broken into small pieces (I smash mine with a rolling pin)
1/2 cup mini chocolate chips 85g
DISCLAIMER: As an Amazon Associate I earn from qualifying purchases from the links below.
Stand Mixer (Affiliate Link): https://amzn.to/2Hhp8zA
Cookie sheet (Affiliate Link): https://amzn.to/2v54uPr
Cookie scoop (Affiliate Link): https://amzn.to/2tPqpWI
Instructions
00:00 Introduction
00:26 In the bowl of a stand mixer or in a large bowl and using an electric hand mixer, cream together butter, cream cheese, and sugars.
01:19 Add egg and vanilla extract and beat again until well-combined.
01:57 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
02:21 With mixer on low-speed, gradually add flour mixture to butter mixture. Be sure to scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly combined.
02:50 Add broken Oreos and mini chocolate chips and use a spatula to stir until well-incorporated into the batter.
04:03 Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
04:27 When dough has chilled and you are almost ready to bake, preheat oven to 350F (175C). Prepare cookie sheets by lining with parchment paper.
04:35 When oven is preheated, remove cookie dough from fridge and drop cookie dough by heaping 1 ½ Tablespoon-sized scoops onto baking sheet, spacing cookies at least 2” apart.
05:24 Transfer to 350F (175C) oven and bake for 10-12 minutes or until cookies are just beginning to turn golden brown around the edges. Allow cookies to cool completely on baking sheet before enjoying.
Notes
Cookie dough may be refrigerated (covered) for up to 3 days.
Cookie dough may also be scooped and frozen in an airtight container. It will keep in the freezer for several months.
Cookies may need to bake for several minutes longer when baked from frozen.
Store baked cookies in an airtight container at room temperature for up to one week.
Facebook: Facebook: Sugarspunrun
Instagram: Instagram: sugarspun_sam
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Full Printable Recipe: https://sugarspunrun.com/cookies-crea...
Ingredients
3/4 cup unsalted butter softened to room temperature (170g)
3 oz cream cheese softened to room temperature (85g)
3/4 cup granulated sugar 150g
1/3 cup light brown sugar firmly packed (70g)
1 large egg room temperature preferred
3/4 teaspoon vanilla extract
2 2/3 cups all-purpose flour 325g
1 teaspoon cornstarch
3/4 teaspoon baking soda
1/4 teaspoon salt
12 Oreos broken into small pieces (I smash mine with a rolling pin)
1/2 cup mini chocolate chips 85g
DISCLAIMER: As an Amazon Associate I earn from qualifying purchases from the links below.
Stand Mixer (Affiliate Link): https://amzn.to/2Hhp8zA
Cookie sheet (Affiliate Link): https://amzn.to/2v54uPr
Cookie scoop (Affiliate Link): https://amzn.to/2tPqpWI
Instructions
00:00 Introduction
00:26 In the bowl of a stand mixer or in a large bowl and using an electric hand mixer, cream together butter, cream cheese, and sugars.
01:19 Add egg and vanilla extract and beat again until well-combined.
01:57 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
02:21 With mixer on low-speed, gradually add flour mixture to butter mixture. Be sure to scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly combined.
02:50 Add broken Oreos and mini chocolate chips and use a spatula to stir until well-incorporated into the batter.
04:03 Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
04:27 When dough has chilled and you are almost ready to bake, preheat oven to 350F (175C). Prepare cookie sheets by lining with parchment paper.
04:35 When oven is preheated, remove cookie dough from fridge and drop cookie dough by heaping 1 ½ Tablespoon-sized scoops onto baking sheet, spacing cookies at least 2” apart.
05:24 Transfer to 350F (175C) oven and bake for 10-12 minutes or until cookies are just beginning to turn golden brown around the edges. Allow cookies to cool completely on baking sheet before enjoying.
Notes
Cookie dough may be refrigerated (covered) for up to 3 days.
Cookie dough may also be scooped and frozen in an airtight container. It will keep in the freezer for several months.
Cookies may need to bake for several minutes longer when baked from frozen.
Store baked cookies in an airtight container at room temperature for up to one week.
Facebook: Facebook: Sugarspunrun
Instagram: Instagram: sugarspun_sam
Pinterest: Pinterest: sugarspunrun
Email List: https://sugarspunrun.com/subscribe/
4 سال پیش
در تاریخ 1398/12/19 منتشر شده
است.
171,903
بـار بازدید شده