I saw these Cookie and Cream Cookies on Cookies and Cups a while back and was dying to make them. By the way, this Samoa Popcorn looks amazing. So over all, Meh (to borrow a term from Estelle). I think the ones on Cookies and Cups look better than mine. I still recommend this recipe…I just think I maybe didn’t execute well. I think I used too much flour and overcooked (she even recommends under baking and I just didn’t listen). They were cakey and I think these would be way better chewier. Anyway…
2 sticks butter (1 cup)
1 1/4 cup white sugar
1 1/2 t. pure vanilla
1/2 cup cocoa powder (she used Hershey’s Special Dark, I used regular)
2 1/4 cups flour
1/4 tsp Kosher salt
1 teaspoon baking powder
1 cup mini semi-sweet chocolate chips
12 oz. Hershey’s Cookies and Creme drops (if you can’t find these because they are a new item use coarsely chopped Cookies and Cream Kisses OR Hershey’s Cookies and Creme Bars)
Preheat to 350
Cream together butter and sugar until fluffy and light.
Beat in eggs and vanilla.
On low, slowly beat in cocoa powder until well incorporated.
On low mix in your remaining dry ingredients (flour, baking powder and salt).
Fold in you Cookies and Creme drops and chocolate chips until evenly incorporated.
Drop by large tablespoonful on a parchment lined baking sheet.
I recommend under baking these. So bake for approx 12 minutes or until edges are set.
When done baking let cool on baking sheet for 2-3 minutes before transferring to wire rack to finish cooling.