Cookies and Cream Cookies
These Cookies and Cream Cookies are soft and chewy chocolate chip cookies that are loaded with chocolate sandwich cookies, ensuring every single bite has two cookies in one! If that wasn’t amazing enough, they’re gluten free, nut free, eggless and easily vegan!
Servings: 14 Large Cookies
Calories: 351kcal
Ingredients
For the Cookies
- 1 ¾ cups multipurpose gluten free flour (I use a multipurpose gluten flour with xanthan gum already in it)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups dark brown sugar , packed
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsulphured molasses
- ¼ cup milk
- ¾ cup chocolate chips
- 5 gluten free chocolate sandwich cookies , broken up
For the Tops of the Cookies:
- ½ cup chocolate chips
- 9 gluten free chocolate sandwich cookies , broken up
Instructions
- In a large bowl, whisk together the 1 ¾ cups gluten free flour, the 1 teaspoon baking soda and the ½ teaspoon kosher salt.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the ½ cup unsalted butter or vegan baking stick and the 1 ¼ cups dark brown sugar until soft and creamy. About 2-3 minutes.
- With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the 1 teaspoon pure vanilla extract, 1 tablespoon molasses and ¼ cup milk. The mixture might look slightly chunky and that’s normal.
- Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
- Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in ¾ cup of the chocolate chips. Fold in the 5 broken chocolate sandwich cookies. Don’t over mix or the batter will turn grey.
- The batter will be very wet and sticky. Don’t try to take it out of the bowl. Cover the bowl with plastic wrap and put it in the fridge for at least 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
- When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
- After 2.5 hrs, using a large cookie scoop, make 14 scoops with the dough. (I use a 2 ounce cookie scoop).If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Pour the additional ½ cup chocolate chips onto a small plate. Press the tops of the dough balls into the chocolate chips.
- Place the balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies in the middle rack of the oven for 13-15 minutes or until golden on the bottoms. Carefully use a cookie spatula to check.I only bake 6-8 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
- As soon as they get out of the oven, reshape the cookies with a spatula by pushing them back into a circle shape. Immediately press 3-4 chocolate sandwich cookie chunks into the tops of each warm cookie.
- Let the cookies cool on the baking sheet for 5-10 minutes before moving the cookies to a cooling rack. If you don't do this, the cookies will fall apart. Repeat this process with the rest of the dough.
Video
Notes
For smaller cookies: Use a small cookie scoop and bake at same temperature for 11-13 min. Make sure to keep dough in the fridge in-between baking the batches. You can break your chocolate sandwich cookie chunks smaller or use less chunks on the cookie tops.
Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk, vegan chocolate chips and vegan chocolate sandwich cookies.
All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ packed cups of regular flour (294 grams) and 2 tablespoons of milk. Still chill the dough.
Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey.
Cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout.
Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 351kcal | Carbohydrates: 55g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 249mg | Potassium: 56mg | Fiber: 2g | Sugar: 36g | Vitamin A: 210IU | Calcium: 37mg | Iron: 1mg