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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 1820 |
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This is my version of the infamous black-and-white cookie. Another cookie-in-a-cookie creation...the hardcore chocolate fan will love this one! Ingredients:
2 1/4 c flour |
1 tsp baking soda |
1/2 tsp cinnamon |
1/2 tsp salt |
1/2 lb butter, at room temperature |
3/4 c packed brown sugar |
1/4 c granulated sugar |
1 pkg. (3.4 oz) jello™ chocolate instant pudding |
2 (large) eggs |
1 tsp vanilla extract |
1 c milk chocolate chips |
1 c white chocolate chips |
16 oreo™ chocolate sandwich cookies, broken into fourths |
Directions:
1. Preheat oven to 350 degrees.
2. Sift together first 4 ingredients into a large bowl. Set aside.
3. In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs and vanilla extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Stir in the broken Oreo™ pieces, white chocolate chips, and milk chocolate chips, blending well.
4. Using a standard (2 oz) ice cream scoop, drop cookie dough on to an un-greased cookie sheet. (or use rounded tablespoons if you prefer.)
5. For 2 oz cookie, bake at 350 degrees for 16 minutes. For rounded tablespoon cookies, bake for 12-13 minutes. After one minute, transfer from pan to wire rack to cool.
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