These Oreo Explosion Cookies are absolutely phenomenal and will be loved by all! You will need a food scale for these but they are well worth the effort! Do not let the food scale scare you off! It is actually really simple to use and creates a consistent cookie every time you make the recipe! The combination of chocolates in this cookie are truly outrageous! I would recommend going all out on your brands of chocolates. I used some Ghirardelli and some Callebaut. I also ordered my dark cocoa powder on Amazon. The higher quality the ingredients, the better the cookie is going to be! You may also love Birthday Cookie Brookies or Triple Chocolate Guinness Cookies.
You may need:
Food Scale
Oreo Explosion Cookies
Ingredients
- 2 Lindt White chocolate bars 3 small rectangles per cookie
- 1 cup cold butter cubed
- 160 g light brown sugar
- 160 g caster sugar Whole Foods carries this
- 300 g White Chocolate Chips I used Callebaut
- 100 g Dark Chocolate Chips I used Ghirardelli
- 50 g Crushed Oreo Crumbs
- 300 g All Purpose Flour
- 130 g Self Raising Flour I made this with 1 cup flour plus 1 1/2 tsp. baking powder and 1/4 tsp. kosher salt
- 70 g Black Cocoa Powder Bought on Amazon
- 1 tsp Kosher Salt
- 2 tsp baking powder
- 2 eggs
- 1 egg yolk
- 12 Oreos crushed for rolling
Instructions
- Preheat oven to 400°
- Beat the butter in the mixer with the sugar to just to combine-should look like little rocks. (You are not creaming it)
- Add chips and Oreos to combine.
- Add 2 flours, cocoa, salt, baking powder to combine.
- And eggs with the yolk and a dough will be formed.
- Weigh out 5 ounce mounds. Stuff each center with 3 Lindt white chocolate rectangles and roll in Oreo crumbs. (Press to adhere.)
- Bake on a parchment lined cookie sheet for 13-14 mins. Let cool on pan.
Recipe Adapted From Cupcake Jemma
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