Easy Chocolate Cookies and Cream Cookies

5 from 1 vote

A chocolate cake mix and black cocoa powder are combined to create a cookie dough that is full of Oreo cookie chunks and chocolate chips.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings: large cookies

Preheat the oven to 350°.
Combine cake mix, flour and black cocoa in a medium bowl, whisk {or sift} together. Add eggs, melted butter and sour cream. Mix using a hand held {or stand} mixer until you have a thick dough. Add Oreo cookie chunks, white chocolate chips and semi-sweet mini chocolate chips to the cookie dough and mix until they are evenly distributed in the dough.
Use a large cookie scoop to measure out 12-14 cookies. Use your hands to press the cookie dough into a disc that is a thick round circle. Bake 6 cookies at a time. Place the cookie on a silicone mat {or parchment} lined baking sheet for 10-12 minutes or until set.
Remove cookies from the oven, add a few extra Oreo chunks, white chocolate chips and mini chocolate chips to the top of each cookie and allow them to cool completely on the baking sheet.
Store cookies once they are cooled in an airtight container for up to 4 days at room temperature or 5 days in the refrigerator. They can also be frozen for up to 3 months.

Black cocoa powder gives these cookies their authentic cookies and cream flavor - don't substitute regular cocoa if possible.

Add extra Oreo pieces and chocolate chips to the tops of hot cookies for best appearance and taste.

For perfectly round cookies, shape them with a cookie cutter or rubber spatula right after baking.