Cookies ‘n Cream Double Chocolate Cookies

Posted on September 1, 2011

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I’ve really been enjoying the Cookies ‘n Cream Almond Butter Spread I made a few weeks ago.  It isn’t the typical nut butter consistency so really the easiest way to eat it is on a spoon.  I have no problem with that!

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But since it is more of a dessert spread, I thought it deserved to be incorporated into an actual dessert!  Chocolaty cookies perhaps?  I used the basics of my favorite chewy chocolate cookie recipe and used the thumbprint method to top the cookies off with the cookie spread filling.  There are also white chocolate chips in the batter to compliment the cookies ‘n cream and add some extra texture.

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Don’t worry if they are a little crumbly as you are setting them up, just tightly pack the filling and they will bake together nicely!

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Cookies ‘n Cream Double Chocolate Cookies

Makes ~4 dozen cookies

Ingredients:

¾ cup unsweetened cocoa powder

2 cups all-purpose flour

1 teaspoon baking soda

Dash of salt

1 ¼ cup unsalted butter (2 ½ stick) softened at room temperature

2 cups granulated Sugar

2 large eggs

2 teaspoons vanilla

1 cup white chocolate chips

1 cup Cookies ‘n Cream Almond Butter Spread

Directions:

Pre-heat oven to 375

Whisk together the dry ingredients, except for sugar, and set aside

Cream butter and sugar

Beat in the eggs and vanilla

Gradually add your dry ingredients with mixer on low until well-combined

Stir in white chocolate chips

Drop dough in heaping tablespoons on baking sheets lined with parchment paper about 2 inches apart

Press down with thumb into cookie dough mounds to make a thumbprint

Place a tightly packed teaspoon of almond butter spread into each thumbprint

Bake at 375 for 10 minutes or until cookies are slightly puffy and firm

Let cool on cooling rack

Cookie dough recipe from HERSHEY’s

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