I have the weekends off, and I have been trying to do more cooking and baking – I cook dinner at least one of the nights, and bake something for the weekend. This past weekend, I received a request from my boyfriend Todd for some cookies with white chocolate chips in them. I turned to Pinterest, and came across these Chocolate Chip Cookies and Cream Cookies from Jocelyn of Inside BruCrew Life. If you haven’t checked out her blog – you need to! She has so many delicious looking and easy recipes, you will have trouble deciding where to start! I have been following her for a couple years now, and should have turned there first. I will be making some fudge here soon, and definitely coming back to some of her recipes, because these cookies were easy and quick to make, and a big hit with Todd and the family, AND I had some Oreo’s left to munch on while I waited for the cookies to bake and cool 🙂
12.03.16 UPDATE: We still had a few straggelers, and even a week later when I had the last couple, they were still soft and delicious!
Prep: The first half up to sticking the dough into the fridge took me about 20 minutes, then I waited on it for half an hour, worked up my balls in about 20 minutes and then popped in the oven.
Bake: 22 minutes
Cooling: 2 hours, 6 minutes
Total: Nearly 3 hours, 45 minutes
– 1 Vanilla Cake Mix – I used Betty Crocker’s French Vanilla Cake Mix
– 8 tablespoons of butter, melted – I used a whole stick of Country Crock
– 1 egg – mine was medium sized
– 1 teaspoon of Vanilla Extract
– 4 oz of cream cheese, softened – I used half an 8 oz box of Great Value
– 2 cups of Oreo cookie chunks
– 1/2 cup chocolate chips – I used Nestle’s
– 1/2 cup white chocolate chips – I used Nestle’s
**All ingredients were easily found at my local Walmart – not a sponsored post.
You’ll Also Need:
– Mixing Bowl
– Baking Sheet
– Measuring Cup
– Cooling Rack – I found a 3-Tier Cooling Rack at my local Sav-a-Lot for $7
– Chocolate Chip Cookies and Cream Cookie Recipe by Inside BruCrew Life
I combined my cream cheese and stick of butter in the mixing bowl first, and popped it in the microwave for a couple rounds of 15 seconds. This helped to soften them up for the combining.
When it came to the Oreo’s, I found that 8 cookies makes 1 cup. I did 8 at a time in my measuring cup, and used a spoon to break them into chunks and semi crush.
I rolled my balls to be about 2″, and baked for the given time. I found that my first batch definitely didn’t take the shape they were supposed to, so I baked my second batch for 11 minutes (even though the recipe says not to over bake), and they came out perfectly to taste and shape.
In between batches, I put my dough back into the fridge. It definitely gave the dough a nice, solid feel so rolling was quick and easy, and not a big mess.
Now to make your own, go check out Jocelyn’s Chocolate Chip Cookies and Cream Cookie Recipe!
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