For a while now we’ve seen an influx of crunchy elements being added to cookie dough batters. The de facto standard crunchy element I grew up with (typically nuts) appears to be boring old news. We’ve now seemed to have moved onto new and exciting ingredients such as popcorn, chips, and cereal.
As I was strolling down the isles at the grocery store a couple of weeks ago I came across a sale on cereal, specifically Hershey’s Cookies ‘n Cream. I couldn’t resist and had to bring a box home. I figured how could you go wrong by adding a little crunch factor via Cookie’s ‘n cream cereal to the typical chocolate chip cookie recipe? And, just to keep the theme going why not add some Oreo cookies n’ cream pudding into the mix?
Needless to say, the result was a great success. So far, I’ve made these twice and in both cases they’ve been a crowd pleaser so, who am I to argue?
- 4 ounces unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg, room temperature
- 2 tablespoons heavy cream
- 1½ cups all purpose flour
- 3 tablespoons cookies ‘n cream pudding mix
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 12 ounces chocolate chips (milk, semi-sweet, or bittersweet)
- 1 cup Hershey’s Cookies ‘n Cream cereal
- Place two oven racks in the center and lower third section of your oven.
- Pre-heat oven to 350 degrees F.
- Line two baking sheets with parchment paper or a silicone mat.
- In a stand mixer beat butter and both types of sugar on medium (speed 4 on Kitchen Aid) for approx. 5 minutes until light and fluffy.
- Add egg and heavy cream, mix on low (speed 2) until just incorporated.
- In a medium bowl whisk flour, pudding mix, baking soda, baking powder and salt.
- Add to butter and sugar mixture, mix on low until incorporated.
- Add chocolate chips and cereal mix on low until evenly distributed within the cookie dough.
- With a medium cookie scoop, scoop 12 cookies onto each baking sheet and bake for 13-15 minutes rotating pans from top to bottom half-way between baking.
- Allow cookies to cool then transfer to an air-tight container.