The Ultimate Cookie-Lover’s Cookie
My daughter is rightfully obsessed with Sesame Street. We all are, really. Is there any cuter friendship than Abby Cadabby and Elmo?? And if you aren’t boppin to Letter of the Day while you’re making dinner, do you even have a toddler?
But no one gets more attention or more love around this house while watching Sesame Street than Cookie Monster. He’s the king of cookies, the goofiest of goofs. He has a food truck segment with Gonger, his cookie parodies of movies have my husband and I cracking up and more entertained than our little girl.
So when I was feeling nostalgic for my childhood and had a cookie craving one day, I thought immediately of Cookie Monster. He focuses on chocolate chip cookies, and I knew I wanted it to have the same chewy middle and crispy edges as a chocolate chip cookie. But I wanted something more indulgent and over the top. I just kept thinking, “What would be the definition of a ‘cookie cookie cookie’?”
And that’s how it came to be. I played around with my classic chocolate chip cookie recipe, subbing mini Reese’s for chocolate chips, and thick crumbles of Milk’s Favorite Cookie into the mix for crunch. I was worried the Oreo’s would get soggy, but they actually crisped up in the oven, which was an unexpected treat. These cookies are chewy, filled with intensely gooey peanut butter flavor, and balanced with the delicate, dark chocolate crunch of the lightly toasted Oreo’s.
Biting into one of these brought back so many memories of childhood, like going to the friend’s house that had all of the good snacks and raiding their pantry! The perfect nostalgic treat that will leave you forgetting about your responsibilities, if just for a few moments.
The Ultimate Cookie Lovers Cookie
Ingredients
1 1/2 cups dark brown sugar
1/2 cup granulated sugar
113 grams (1 stick) unsalted butter
2 eggs
1 tablespoon dark vanilla (or 1 1/2 teaspoons vanilla paste)
2 cups all-purpose flour
1/2 cup peanut powder (PB2 or similar)
1 teaspoon baking soda
1 teaspoon Kosher salt
6 ounces Reese’s peanut butter cups (minis or regular)
20 Oreo’s
Directions
In a food processor, add Reese’s peanut butter cups and Oreo cookies. Pulse a few times to get a rough chop and pour into a mixing bowl. Set aside. In a separate bowl, whisk together flour, peanut powder, baking soda and Kosher salt. Set aside.
Using a standing mixer fitted with the paddle attachment, cream sugars and butter until light, about 3 minutes. Add eggs and vanilla and mix on medium-high until frothy and thick, about 5 minutes. Add flour mixture into standing mixer in 3 parts, blending until just combined each time and scraping down the sides of the bowl as needed. Mixture should resemble a mix between wet sand and play-doh.
Add all but a few handfuls of Oreo/Reese’s mixture into the dough and turn mixer on medium until ingredients are evenly dispersed. Let dough chill in refrigerator for up to one hour, or overnight.
When you’re ready to bake, preheat oven to 350F.
Form chilled dough into 2 ounce balls and roll cookie dough balls into remaining Oreo/Reese’s mixture. Return to refrigerator for 20-30 minutes to chill prior to baking. Once chilled and oven is at 350F, bake cookies for 10-12 minutes, or until tops are no longer shiny.
Let cool (for at least 10 minutes) and enjoy. Store at room temperature for 2-3 days.