salted cookies and cream cookies {did someone say double stuf?}

{salted cookies and cream cookies}

The name is a mouthful, as are the cookies! There’s salt. There’s Oreos. There’s a damn good cookie recipe. It’s chunks of cookie inside a cookie. It’s cookie-ception.

Recipe via (with slight modifications of my own)

8 1/2 ounces (2 cups minus 2 tablespoons) cake flour
8 1/2 ounces (1 2/3 cups) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
10 ounces (1 1/4 cups) light brown sugar
8 ounces (1 cup plus 2 tablespoons) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 package Oreo Double Stuf cookies
Sea salt

Sift flours, baking soda, baking powder, and salt into a bowl. Set aside.

{butter is magical}
{butter is magical}

Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add the dry ingredients and mix until just combined, 5 to 10 seconds. Press plastic wrap against the dough and refrigerate for 24 to 36 hours. The dough can be refrigerated for up to 72 hours.

{all about the double stuf}
{all about the double stuf}

Remove the dough from the refrigerator one hour prior to baking to allow it to soften some. Once the dough has come to room temperature (cooler is perfectly fine, just as long as the dough is malleable), incorporate the Oreo cookies using a mixer fitted with a paddle attachment. To distribute large cookie chunks throughout the batter, mix for 5 seconds. If you prefer smaller chunks, mix for 10 to 15 seconds.

When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.

Scoop 2 tablespoon mounds of dough onto the baking sheet. Make sure to turn horizontally any Oreo cookie pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.

Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough. The dough might look a bit raw coming out of the oven, but no worries, once it cools everything firms up nicely. Dig in.

Makes about 36 cookies.


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