Bravetart'S Cookies 'N' Cream Cookies Recipe Recipe

Name: Bravetart'S Cookies 'N' Cream Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces unsalted butter (8 tablespoons; 115g), pliable but cool (about 60u00b0F; 16u00b0C); 3 1/2 ounces refined or virgin coconut oil (about 1/2 cup; 100g), solid but creamy (about 70u00b0F; 21u00b0C); see note; 10 1/2 ounces sugar (about 1 1/2 cups; 295g); 1 1/4 teaspoons (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 1 teaspoon baking powder; 1/2 ounce vanilla extract (1 tablespoon; 15g); 1 large egg, straight from the fridge; 10 1/2 ounces all-purpose flour, such as Gold Medal (about 2 1/3 cups, spooned; 295g); 8 ounces Oreos, store-bought or; (about 20 sandwich cookies; 225g), chopped and frozen until cold

Servings: persons

4 ounces unsalted butter (8 tablespoons; 115g), pliable but cool (about 60u00b0F; 16u00b0C)
3 1/2 ounces refined or virgin coconut oil (about 1/2 cup; 100g), solid but creamy (about 70u00b0F; 21u00b0C); see note
10 1/2 ounces sugar (about 1 1/2 cups; 295g)
1 1/4 teaspoons (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1 teaspoon baking powder
1/2 ounce vanilla extract (1 tablespoon; 15g)
1 large egg, straight from the fridge
10 1/2 ounces all-purpose flour, such as Gold Medal (about 2 1/3 cups, spooned; 295g)
8 ounces Oreos, store-bought or
(about 20 sandwich cookies; 225g), chopped and frozen until cold

1
Adjust oven rack to middle position and preheat to 350u00b0F (180u00b0C). Combine butter, coconut oil, sugar, salt, baking powder, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes, pausing to scrape bowl with a flexible spatula halfway through. With mixer running, add egg and continue beating until smooth. Reduce speed to low, add flour, and mix to form a stiff dough, then add frozen cookie pieces and continue mixing until well combined.
2
With a scoop, divide dough into 2-tablespoon portions. With your hands, roll each piece smooth and round. (If you like, portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70u00b0F/21u00b0C, and proceed as directed.)
3
Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. With the palm of your hand, flatten each into a 1/2-inch disk; if you like, garnish with extra Oreo crumbs. Bake until puffed and firm around the edges, and pale overall but with a hint of browning around the very edges, about 12 minutes. Cool directly on baking sheet until crumb is set, about 5 minutes. Enjoy warm or store in an airtight container up to 3 days at room temperature.

1023

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounces unsalted butter (8 tablespoons; 115g), pliable but cool (about 60u00b0F; 16u00b0C), 3 1/2 ounces refined or virgin coconut oil (about 1/2 cup; 100g), solid but creamy (about 70u00b0F; 21u00b0C); see note, 10 1/2 ounces sugar (about 1 1/2 cups; 295g), 1 1/4 teaspoons (5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight, and more.

Yes, Bravetart'S Cookies 'N' Cream Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bravetart'S Cookies 'N' Cream Cookies Recipe

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