Cookies and Cream Blossom Cookies (Made with Oreos!)
Do you have a sweet tooth that craves the perfect combination of cookies and cream?
Look no further than our irresistible cookies and cream blossom cookies.
These delectable treats are sure to satisfy your cravings and leave you wanting more.
Whether you’re a seasoned baker or just starting out in the kitchen, our cookies and cream blossom cookies are a must-try.
In this article, we will share our special recipe, tips for perfecting the cookies, variations and customization options, serving suggestions, and more.
So let’s dive in and discover the mouthwatering world of cookies and cream blossom cookies!
What Makes Our Cookies and Cream Blossom Cookies Special?
Our cookies and cream blossom cookies stand out from the rest because of their unique blend of flavors and textures.
The combination of vanilla and Oreo creates a heavenly medley that will leave you wanting more.
The cookies are topped with a delightful Hershey’s Kiss, adding a burst of sweetness with every bite.
The contrast between the soft and chewy cookie base and the smooth chocolate center is simply irresistible.
Our recipe has been carefully crafted to ensure that every cookie comes out perfectly baked, with just the right balance of flavors.
Ingredients Needed for Cookies and Cream Blossom Cookies
To make these delicious cookies and cream blossom cookies, you will need the following ingredients:
Prep: 15 minutes
Yield: 48 cookies
- 2 cups flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- 1 tablespoon milk, if needed
- ½ cup finely chopped Oreo cookies
- 48 Hershey’s Kisses candies, unwrapped
- Seasonal sprinkles, if desired
- Candy melts, if desired
Make sure to gather all the ingredients before you start baking.
This will ensure a smooth and efficient process.
Now that you have everything you need, let’s move on to the step-by-step instructions for making cookies and cream blossom cookies.
Step-by-Step Instructions for Making Cookies and Cream Blossom Cookies
Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
Whisk together the flour, baking soda, and salt. Set aside.
Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
Add the egg and vanilla extract, beating until evenly combined.
Add the flour mixture and beat until mixed.
Add crushed Oreos to batter mixture.
If dough is too thick, slowly add milk to the dough as the mixer runs, adding just enough to soften the dough. Adding too much milk will result in flat cookies.
Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape it into balls.
Roll each ball in the colored sugar or sprinkles, if desired. Place on the baking sheet about 1 inch apart.
Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one candy into the center of each cookie.
Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
If desired, drizzle with melted candy and allow it to set before serving and/or storing.
Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.
Tips for Perfecting Your Cookies and Cream Blossom Cookies
To ensure that your cookies and cream blossom cookies turn out perfect every time, here are some helpful tips:
- Soften the butter properly: Make sure the butter is at room temperature before creaming it with the sugars. Softened butter will mix more easily and result in a better texture for the cookies.
- Don’t overmix the dough: Overmixing can lead to tough cookies. Mix the dry ingredients into the wet ingredients until just combined to avoid overmixing.
- Chill the dough: If the dough is too soft or sticky, refrigerate it for about 30 minutes before rolling it into balls. Chilled dough will spread less during baking and result in thicker cookies.
- Press the Kisses gently: When placing the Hershey’s Kisses on the cookies, press them gently but firmly into the center. This will ensure that they stick to the cookies and won’t fall off when you bite into them.
Frequently Asked Questions about Making Blossom Cookies
- Can I use margarine instead of butter? While margarine can be used as a substitute for butter, it may affect the flavor and texture of the cookies. Butter is recommended for the best results.
- How long do these cookies stay fresh? When stored in an airtight container, cookies and cream blossom cookies can stay fresh for up to 1 week. However, they are best enjoyed within the first few days of baking.
- Can I freeze the dough? Yes, you can freeze the cookie dough for up to 3 months. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container before freezing. Thaw the dough in the refrigerator overnight before baking.
How to Store and Preserve Cookies and Cream Blossom Cookies
To keep your cookies and cream blossom cookies fresh for as long as possible, follow these storage tips:
- Store in an airtight container: Place the cookies in a sealed container to prevent them from drying out and absorbing any odors from the surroundings.
- Separate layers with parchment paper: If you need to stack the cookies, place a sheet of parchment paper between each layer to prevent them from sticking together.
- Keep away from direct sunlight and heat: Store the cookies in a cool, dry place away from direct sunlight and heat sources to maintain their texture and flavor.
- You can refrigerate cookies for up to 3 weeks.
By following these storage guidelines, your cookies and cream blossom cookies will stay fresh and delicious for several days.
Cookies and Cream Blossom Cookies
Do you have a sweet tooth that craves the perfect combination of cookies and cream? Look no further than our irresistible cookies and cream blossom cookies. These delectable treats are sure to satisfy your cravings and leave you wanting more.
Ingredients
- 2 cups flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- 1 tablespoon milk, if needed
- ½ cup finely chopped Oreo cookies
- 48 Hershey’s Kisses candies, unwrapped
- Seasonal sprinkles, if desired
- Candy melts, if desired
Instructions
Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
Whisk together the flour, baking soda, and salt. Set aside.
Beat the butter and medium speed for 5 minutes. Scrape down the sides.
Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed.
Add crushed Oreos and mix until blended.
If needed, slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough. Adding too much milk will result in flat cookies.
Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape it into balls. Roll each ball in the colored sugar or sprinkles, if desired. Place on the baking sheet about 1 inch apart.
Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one candy into the center of each cookie.
Transfer to a wire rack and allow the cookies to cool completely.
The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
If desired, drizzle with melted candy and allow it to set before serving and/or storing.
Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.
