If there’s one thing I apparently love doing, it’s putting chocolate on the bottom of cookies. My viral Chocolate Dipped Chipless Cookies have become one of my most popular recipes, so naturally I had to see what else I could give the same treatment. These Chocolate Cookies & Cream Dipped Cookies might be one of my favorite versions yet.
I started with my soft and fudgy chocolate cookie recipe and paired it with melted Hershey’s Cookies ’n’ Creme bars. Instead of actually dipping the cookies, I spoon the melted chocolate onto wax paper and press the cookie right on top. Once it sets, you’re left with a layer of cookies and cream chocolate covering the entire bottom. The combination is SO good. The cookie is rich, chewy and almost brownie like, while the Cookies ’n’ Creme bottom adds creamy white chocolate and crunchy chocolate cookie pieces to every bite.
And honestly, I think the bottom might be the best part.
Why You’ll Love These Cookies
I love a cookie that looks like you did way more work than you actually did, and these definitely fall into that category. The chocolate cookie dough is easy to make and only needs 30 minutes to chill before baking. Once the cookies are completely cool, the cookies and cream layer takes just a few extra minutes to add. They’re rich and chocolatey without being too sweet, and the snap of the hardened Cookies ’n’ Creme chocolate against the soft, fudgy cookie is SO good. Plus, that speckled white chocolate bottom makes them look completely different from your average chocolate cookie.
The Chocolate Cookie
For these cookies, I used the same chocolate cookie base as my viral Nonpareil Cookies. It’s one of my favorite chocolate cookie recipes because the cookies stay soft and chewy in the middle with slightly crisp edges. They’re almost brownie like, which is exactly what I wanted here.
One of the most important parts of this recipe is chilling the dough. I chill the scooped cookie dough for at least 30 minutes before baking. The colder dough helps keep the cookies from spreading too much and gives you a thicker cookie that can hold up to the chocolate bottom. I leave the remaining dough in the refrigerator while each batch bakes so every pan goes into the oven cold.
How to Make the Cookies & Cream Bottom
This is the fun part and it’s incredibly easy. Once your cookies are completely cooled, melt Hershey’s Cookies ’n’ Creme bars until smooth. I like to microwave them in short intervals, stirring really well in between so the chocolate doesn’t get too hot. Line a baking sheet or flat surface with wax paper. Spoon a big dollop of the melted Cookies ’n’ Creme chocolate directly onto the wax paper, then immediately place a cookie on top and gently press it down.
The cookie does all the work for you. As you press down, the melted chocolate spreads across the bottom of the cookie and creates that cookies and cream layer. Leave the cookies in place until the chocolate is completely firm, then gently peel them away from the wax paper.
Make Sure Your Cookies Are Completely Cool
Do not rush this part! The cookies need to be completely cooled before adding the Cookies ’n’ Creme bottom. If the cookies are still warm, they can keep the chocolate from setting properly and make the whole process much messier. I let mine cool completely on a wire rack before I even start melting the candy bars. I even like to refrigerate or freeze for 30 minutes prior to dipping.
How to Make Perfectly Round Cookies Every Time
If you’ve made one of my cookie recipes before, you probably know exactly what I’m about to tell you. As soon as the cookies come out of the oven, grab a round cookie cutter or glass that’s slightly larger than the cookie. Place it around the warm cookie and gently scoot it in a circular motion. This pushes in any uneven edges and gives you perfectly round cookies.
You have to do this while they’re still warm and soft, so don’t wait! It’s completely optional, but I especially like doing it with dipped cookies. A perfectly round cookie gives you a perfectly round chocolate bottom, and they just look so much better.
Recipe Tips
Don’t overbake the cookies. I bake these for 10 to 12 minutes, just until the edges are set. The centers may still look a little soft when you pull them from the oven, and that’s what you want. They’ll continue to set as they cool and stay soft and fudgy in the middle.
Chill the dough. Give the scooped cookie dough at least 30 minutes in the refrigerator before baking. Cold dough helps control spreading and gives you a thicker, sturdier cookie.
Use a cookie scoop. I always recommend using a cookie scoop because evenly sized cookies bake evenly. For these cookies, I use the largest scoop in my favorite set and portion about 2 to 2½ tablespoons of dough per cookie.
Use a cookie sheet without sides. This is what I use for basically all of my cookie recipes. You can absolutely use a regular jelly roll pan, but I find the edges tend to brown a little faster and the cookies bake differently.
Melt the Cookies ’n’ Creme bars slowly. Microwave in short intervals and stir really well between each one. You don’t want to overheat the chocolate.
Use wax paper. Once the chocolate has completely hardened, the cookies should peel away easily and leave you with that smooth chocolate bottom.
Let the cookie spread the chocolate. You don’t need to try to make a perfect circle of melted chocolate before adding the cookie. Add a generous dollop and press the cookie directly into it. The pressure spreads the chocolate underneath for you.
Can I Make the Dough Ahead of Time?
Yes! You can scoop the cookie dough, cover it and keep it in the refrigerator until you’re ready to bake. You can also freeze the individual cookie dough balls. Freeze them until firm and then transfer them to a freezer safe bag or container. When you’re ready for cookies, bake them straight from frozen and add an extra minute or two to the baking time as needed. I would wait to add the Cookies ’n’ Creme bottoms until after the cookies have been baked and completely cooled.
How to Store Chocolate Cookies & Cream Dipped Cookies
Store the finished cookies in an airtight container at room temperature for up to 4 days. Once the chocolate is completely set, you can stack them with a piece of wax or parchment paper between the layers. If your kitchen is warm and the chocolate starts to soften, store the cookies in the refrigerator instead. Let them sit at room temperature for a few minutes before eating so the cookie can soften back up.
At this point, putting chocolate on the bottom of cookies might officially be my thing and I’m completely okay with it. These Chocolate Cookies & Cream Dipped Cookies are such a fun spin on my original Chocolate Dipped Chipless Cookies, but the rich chocolate cookie and creamy, crunchy Cookies ’n’ Creme bottom make them completely their own. They’re soft, fudgy, ridiculously good and that layer on the bottom means you get cookies and cream in every single bite. I already know these are going to be one I make again and again.
Chocolate Cookies & Cream Dipped Cookies
Ingredients
- 1 cup salted butter melted, room temperature. you can use unsalted if you prefer.
- 1 ¼ cups granulated sugar
- ¾ cup light brown sugar packed down
- 1 tsp vanilla extract
- 2 eggs room temperature
- 1 ⅔ cup all-purpose flour
- 2 tsp corn starch
- 1 cup natural cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 6 Hershey's Cookies 'n' Creme bars
Instructions
For the cookies:
- In the bowl of a stand mixer, combine melted butter, granulated sugar, brown sugar, and vanilla. Mix on medium for 1 minute. Add eggs and mix on low until just incorporated. Add flour, cornstarch, cocoa powder, baking soda, and salt. Mix on low until just combined.
- Line a baking sheet with parchment. Scoop dough into 20 even balls (about 2–2.5 tablespoons each). Refrigerate for at least 30 minutes—longer if you can. Cold or frozen dough balls bake thicker and are much sturdier for dipping later.
- Preheat oven to 350°F. Place chilled dough balls 2 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes, or until the edges are just set. Let cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely. Take a round cookie cutter or bowl as soon as they come out of the oven, place over the cookie and gently scoot to reshape into a perfect circle.
To assemble:
- Line a baking sheet or flat surface with wax paper. Break the Hershey’s Cookies ’n’ Creme bars into pieces and place them in a microwave safe bowl. Microwave in short intervals, stirring well between each one, until completely melted and smooth.
- Spoon a generous dollop of the melted Cookies ’n’ Creme chocolate directly onto the wax paper. Immediately place one cooled chocolate cookie on top of the melted chocolate and gently press down so the chocolate spreads across the entire bottom of the cookie. Repeat with the remaining cookies, reheating the melted chocolate as needed if it begins to thicken. Let the cookies sit until the Cookies ’n’ Creme bottoms are completely set.Gently peel each cookie away from the wax paper. Serve & enjoy!