About This Recipe
As I get older and learn more about my taste preferences, I find myself leaning into TEXTURES! For example, I absolutely love a thin, crispy, buttery cookie- and one that is packed with flavor! So I find myself constantly baking cookies with brown butter, espresso, lots of high quality ingredients to help intensify flavor with every bite.
These Thin and Crispy Cookies and Cream Cookies are marrying my favorite childhood candy bar (ok one of many) and cookie with my newfound adult flavor preferences! To help achieve thin and crispy, I am using Sarah Kieffer’s pan banging technique at the end of baking to help create a crazy-thin and gorgeously rippled cookie. And Im super happy with the end result!
These cookies only take a few minutes to pull together, require no chill time (yay!) and will be gobbled up within the same day. They are buttery, gooey, chewy, chocolatey yet savory thanks to the oreos and a sprinkle of flaky sea salt… I could go on and on- but I won’t. You’ll just have to try and report back! Enjoy!
Key Ingredients
Brown (unsalted) Butter – The ultimate flavor bomb in these cookies! This simple and easy step really elevates these cookies in the best way.
Espresso Powder – Another simple ingredient that elevates flavor! Espresso powder enhances the flavor of chocolate and butter- but does not make these cookies taste like coffee 🙂
Granulated & Brown Sugar – I always use a mixture of both granulated and brown sugar- together they yield the best cookies. I use a little more granulated sugar in this recipe to help with spread and crispy edges in these cookies.
All – Purpose Flour – We are using a little less flour in this recipe as the cookies need to stay moist and spread as they bake!
Baking Soda – Helps with spread, browning and those gorgeous crunchy edges in each cookie!
Oreos – Non negotiable! The slight bitterness from oreos plays so beautifully with the cookies and cream caady bars. Plus, they are just visibly pleasing!
Cookies & Cream Candy Bars – Ahh my favorite candy as a kid! The crunchy bits of cookie sandwiches, with the sweet creamy white chocolate provides a signature flavor and texture in these cookies!
Heavy Whipping Cream – Since we are browning our butter, we lose moisture in that process. Heavy cream will help add moisture back into the cookies, while adding to the richness of the cookies n cream vibe.
FAQ’s
Helpful Tips
- Use a light-colored pan when browning the butter: It makes it much easier to see the milk solids changing color so you don’t accidentally burn the butter.
- Don’t skip the espresso bloom: Adding the espresso powder directly to the warm browned butter helps release its flavor and intensifies the chocolate notes.
- Scrape in all those browned bits! That’s where a lot of the nutty, caramelized flavor from the brown butter lives.
- Don’t overmix the dough: Once the flour is mostly incorporated, gently fold in the cookies and chocolate until everything is evenly distributed. Dont be tempted to keep mixing!
- Bake immediately after scooping: There’s no need to chill this dough.
- Try and keep the cookies consistent: I recommend 90–95 g per cookie so they bake evenly.
- Give the cookies plenty of room to do their thing: These cookies spread significantly while baking.
- Watch the bake time carefully: At 375°F, a minute can make a noticeable difference with a thin cookie.
- Let the cookies cool before moving them: They’ll be delicate when they first come out of the oven but will firm up as they cool.
More Recipes!
Here are some more recipes you might enjoy!
Banana Bread Chocolate Chip Cookies
Lime & Toasted Coconut Blondies (with brown butter!)
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes ! Thanks for making yummies with me!
Thin and Crispy Cookies and Cream Cookies
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Equipment
- Kitchen Scale highly recommend for this recipe to achieve ultra crispy cookies!
Ingredients
Cookies
- 1 cup (226 g) unsalted butter, plus 1 tbsp butter added back after browning (after browning and additional tbsp, butter will be 196 mL)
- 1/2 tsp (1 g) espresso powder
- 1 cup (190 g) granulated sugar
- 3/4 cup + 2 tbsp (180 g) light brown sugar, packed
- 2 1/3 cups (290 g) all-purpose flour, NOT packed spooned and leveled
- 1 tsp (5 g) baking soda
- 1 large egg + 1 large egg yolk, room temperature
- 2 tsp (10 mL) pure vanilla extract (vanilla bean paste also works great)
- 1 1/2 tsp (9 g) fine sea salt
- 2 tbsp (30 mL) heavy whipping cream, room temperature
- 1/2 cup (50 g) chocolate sandwich cookies, broken into pieces, plus more for topping
- 1/4 cup (46 g) semisweet chocolate chips, plus more for topping
- 12 pieces Hershey's cookies & cream candy bar, each piece broken in half
- Flaky sea salt for topping
Instructions
Enable Step-by-Step Mode- We will first begin by browning out butter. Add 1 cup of butter to a light-colored saucepan or skillet and place it over medium heat. (Reserve the additional tbsp of butter for after the browning stage.) *Ive found that a light-colored pan makes it easier to see when the milk solids begin to brown. Allow the butter to melt completely, stirring occasionally. As it cooks, the butter will start to foam and sputter and splatter- this is totally normal. Continue stirring.
- As the foam begins to subside, you'll notice golden-brown specks forming on the bottom of the pan and a rich, nutty aroma developing. Keep a close eye on it at this stage, as the butter can brown quickly. Once the milk solids are a deep golden brown and smell toasted and fragrant, remove the pan from the heat immediately. Pour the browned butter, including all of the flavorful browned bits, into a large heat-safe bowl. We don't want the butter to continue to cook. Add the additional tbsp of butter and mix until the tbsp has melted. Add the espresso powder, mix again. Let the butter cool for about 10 minutes.
- Preheat oven to 375°F (190°C). To the large bowl, add the brown and granulated sugars. Using a rubber spatula, mix well then add the egg, yolk and vanilla extract or paste. Mix well again.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and gently mix until almost fully combined. Add the heavy whipping cream and mix until just incorporated. Be careful not to overmix the dough.
- Add the broken chocolate sandwich cookies and semisweet chocolate. Using a rubber spatula, gently fold everything together until the cookies and chocolate are evenly distributed throughout the dough.
- Using a kitchen scale, scoop the dough into 10–12 portions, about 90–95 g each. Roll each portion into a ball and place on a parchment-lined baking sheet. Now we are ready to bake, do not chill the dough.
- We want to only bake only 2-3 cookies at time (they need room to spread). Bake for about 7–9 minutes- cookies will spread, this is normally. Pull the cookies once they no longer look greasy on top but still slightly underbaked looking.
- Immediately after removing the cookies from the oven, carefully drop the baking sheet onto a hard, flat surface from a few inches above. This will knock some of the air out of the cookies, helping create their signature thin, crispy texture (feel free to drop the pan one to two more times if you want your cookies extra thin). Add a couple of broken oreo pieces, chocolate chips and cookies and cream candy bars to the tops of each cookie. Sprinkle with sea salt and enjoy!
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.