It’s been a long time since I last shared a chocolate chip cookie recipe with you. Which is funny because they’re my favourite thing to bake and I’m always making them. So I figured you were long overdue… *Eh-hem*… and I had some sandwich cookies to use up. So win-win! 🙂
There are some ingredients that are simply too dangerous for me to keep on hand. If they’re in the cupboard, I’m going to eat them (I’m looking at you marshmallows!). So when I was finished playing around with cookies and cream recipes (see my recipe for Cookies And Cream Ice Cream), I knew I had to get rid of the remaining few cookies. And Fast!
I decided to add them into one of my tried and true, basic chocolate chip recipes. Which may seems counter productive, chopping them up to add to more, even bigger cookies… But who said I was logical?… And my plan was to unload them on Dave’s co-workers anyway 😉
Oh My, did they turn out dangerously good! Loads of chocolate flavour and just the right amount of chew. I kind of had to force myself to give them up… But it was for the greater good, because everyone there loved them too!
What ingredient/s do you find too tempting to keep in your cupboard?
Cookies And Cream Chocolate Chip Cookies
Author: Starr Wong @ The Misfit Baker
Recipe Type: Dessert
Makes: 14 cookies
- 1 1/4 cup All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 cup Vegan Butter (I used Earth Balance)
- 2 tbsp Shortening
- 1/2 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1/4 cup Plain Non-Dairy Yogurt (I used soy)
- 1 tsp Vanilla Extract
- 3/4 cup Non-Dairy Semi-Sweet Chocolate Chips
- 6 Chocolate Sandwich Cookies, roughly chopped (Country Choice)*
Preheat oven to 350°F and line cookie sheets with parchment paper.
Stir together the flour, baking soda, and salt. Set aside.
Cream the butter and shortening together until smooth. Add the brown sugar and granulated sugar and beat, on medium-high speed, until light and fluffy. Add the yogurt and vanilla and beat, on medium-high, until thoroughly incorporated (about 1 minute). On a medium-low speed, beat in the flour mixture. Mix in the chocolate chips. Using a spoon, stir in the cookie bits (with the crumbs).
Measure out 2 tablespoons of dough, roll into a ball (quickly so to not melt the dough), and place on lined cookie sheet (no need to flatten, as they will spread). Repeat with remaining dough, placing balls 2 inches apart.
Bake for 15-16 minutes. Do not over-bake, cookies will appear puffy (they deflate as they cool). Allow to cool for 3 minutes on sheet before transferring to a cooling rack.
Store in a tightly sealed container at room temperature.
*I cut my sandwich cookies so most pieces were similar in size to chocolate chips. If the cream filling is too soft and squishes out the sides when chopping, refrigerate the cookies for approximately 30 minutes to firm it up. Don’t discard the crumbs, save them for the dough too!