Guys, it’s almost Christmas.
Time flies. Every year it sneaks up on me, and every year I make cookies for FreshDirect’s #12DaysofCookies as part of my #FDambassador duties. HOORAY!
I’ll be honest in that I didn’t know what to make this year, but I knew I wanted it to be simple, tasty, and Oreo-related. Why? Because Oreos are delicious. Duh.
Seriously they’re easily one of my favorite cookies (from a grocery store anyway), and I thought why not mix it with my OTHER favorite cookie? Chocolate Chip!
Then, the Christmas part of the equation evaded me. I didn’t really know how to make them Christmas-y, so I added some teeny tiny red and green Christmas tree sprinkles on top before baking. I know, I’m blown away by my creativity too. To that end, here’s a shot of them sans Christmas tree sprinkles.
Some notes: I always recommend using unsalted butter when baking, and use unbleached flour. Bleached flour will toughen up cookies. And DON’T use a food processor for the Oreos, it will make them too small like crumbs; you actually want some bigger pieces in there for texture.
Additionally, this recipe makes around 30 cookies.
Chocolate Chip-Oreo Christmas Cookie Mashup
- 2 sticks of butter (unsalted), softened
- 1/4 cup white sugar
- 3/4 cup light brown sugar, packed
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1 egg
- 1 3/4 cup all purpose flour
- 1 cup chocolate chips
- 1 cup crushed oreos
- Christmas sprinkles (optional)
- Preheat oven to 350.
- Place Oreos in a large ziplock style bag and push out the air before closing it. Otherwise you might pop the bag and have Oreo debris in your kitchen. Take a large, heavy spoon, or a rolling pin and smash the Oreos.
- In a stand mixer (or large bowl with hand mixer), add the softened butter, sugar, brown sugar, egg, baking soda and baking powder, salt, vanilla, and blend together until creamy and smooth.
- Put the mixer on low and slowly add in the flour so it doesn’t fly all over your walls.
- Fold in oreos and chocolate chips with a spatula or spoon (not the hand mixer).
- Roll dough into small balls, I eyeballed this but prob around 2 tbsps per cookie. Drop them on an ungreased cookie sheet about 2 inches apart (they will spread when baking) and sprinkle with sprinkles.
- Bake at 350 for 12-14 minutes. Move to a wire rack and let cool. I made these in batches because I only have one sheet pan. Enjoy!
This post was written in partnership with FreshDirect. All opinions (and bad jokes) are my own.