Jumbo Cookies 'n' Creme Drops |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From . I made these the day before Easter and within 30 minutes of coming out of the oven they were gone! I got 10 giant cookies and baked them for 10 minutes. Ingredients:
4 ounces bittersweet chocolate, chopped |
2 cups flour |
1/2 cup dutch-processed cocoa powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup packed light brown sugar |
1/2 cup granulated sugar |
1 cup butter, softened |
1 large egg |
1 large egg yolk |
1 teaspoon vanilla extract |
18 -20 hershey cookies 'n' creme nuggets, coarsely chopped (i threw in a few more) |
Directions:
1. Preheat oven to 350*F.
2. Line 2 cookie sheets with parchment paper.
3. Melt the bittersweet chocolate in a saucepan over low heat; set aside.
4. Whisk together the flour, cocoa powder, baking soda, and salt; set aside.
5. In a large bowl, cream together the butter and both sugars with an electric mixer on high speed until light and fluffy, 2-3 minutes.
6. Reduce speed to low; blend in the egg, egg yolk, and vanilla until just combined.
7. Blend in the melted chocolate.
8. Blend in the flour mixture, 1/4 cup at a time, until just combined.
9. Gently stir in the cookies'n' creme chunks.
10. Drop the dough by 1/4 cupfuls 2 apart onto the cookie sheets; bake 10-14 minutes, until the cookies are just set and the edges appear dry.
11. Don't overbake.
12. Cool completely (or until you just can't stand it anymore!) on a wire rack.
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