Gluten-Free Chocolate Cookies And Cream Cookies
Fudgy gluten-free chocolate cookies with oreos and TWO kinds of chocolate chips!
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Servings: 10 -12 cookies
Ingredients
For The Cookies:
- 10 Tablespoons butter softened
- ½ cup packed brown sugar, (100 grams)
- ½ cup sugar (100 grams)
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 3 Tablespoons milk room temperature
- 1 cup gluten-free measure-for-measure flour, weighed or scooped and leveled (120 grams)
- ⅔ cup unsweetened cocoa powder (regular, NOT dutch-processed/alkalized) (55 grams)
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 6 gluten-free Oreo cookies roughly chopped
- ½ cup white chocolate chips
- ½ cup semi-sweet chocolate chips or dark chocolate chips
Optional, For Topping:
- 2-4 additional gluten-free Oreo cookies roughly chopped
- 2 Tablespoons white chocolate chips
- 2 Tablespoons semisweet or dark chocolate chips
Instructions
- Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Chop Oreos. If you haven't already, roughly chop 8 gluten-free Oreo cookies and set aside to mix into the cookies. Chop another 2-3 Oreos to garnish the tops of the cookies, as desired. (I recommend it!)
- Cream Butter & Sugars. In the bowl of a stand mixer, or a large mixing bowl, cream butter, brown sugar and sugar on medium speed for 2-3 minutes with a paddle attachment or hand mixer or until smooth, light, and fluffy.
- Add Egg, Vanilla & Milk. Scrape down the sides of the mixer, then mix in egg until fully incorporated. Mix in the vanilla. Stream in the milk. The mixture will likely look a little curdled at this point. (No worries!)
- Mix In The Dry Ingredients. Scrape down the sides of the mixer again and add gluten-free flour, cocoa powder, baking soda, and salt. Pulse a few times to avoid dry ingredients flying everywhere, then mix until JUST combined. (The dough should look like thick brownie batter.)
- Add Chocolate Chips & Oreos. Pour in the chocolate chips, white chocolate chips, and chopped Oreo pieces. Stir or fold in with a spatula to incorporate the mix-ins evenly. (Or you can pulse the mixer a few times & finish by hand.)
- Scoop & Bake. Use a 1/4 cup scoop (I use an ice cream scoop) to scoop 6 balls of cookie dough onto the prepared pan. Bake one batch at a time at 350 degrees for 9=10 minutes, or until the edges are set and the centers look just underdone.
- Shape & Make Pretty! Immediately after you remove the cookies from the oven, use a large round cookie cutter to gently coax the hot cookies into perfect circles, and garnish the cookies with a few chocolate chips, white chocolate chips, and some of the remaining chopped Oreo cookies.
- Cool Completely. Let the cookies cool 4-5 minutes on the baking sheet before transferring to a wire rack to cool completely. Scoop remaining 4-5 cookie dough balls and repeat the baking process. Store leftover cookies in an airtight container at room temperature 2-3 days, or freeze up to 2 months.
Notes
- Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure flour for best results, but if you use another gluten-free flour blend, be sure it contains xanthan gum, or the cookies will not turn out properly.
- Make Smaller Cookies. If you like, you can use a large cookie scoop and reduce the baking time to 7-9 minutes for smaller cookies.
- Weigh, If You Can! For the BEST cookies, I recommend weighing dry ingredients with a digital scale. This will give you consistent, delicious results every time. Don't have a scale? Use the scoop and level method to avoid packing extra flour into the cookie dough.
Video
Find the recipe:
sweetsandthankyou.com/chocolate-cookies-and-cream-cookies/