Chocolate Cookies & Cream Dipped Cookies
Soft and fudgy chocolate cookies with a layer of Hershey’s Cookies ’n’ Creme chocolate covering the entire bottom. You get rich chocolate, creamy white chocolate and crunchy cookie pieces in every bite!
Servings: 20 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!