Chocolate Cookies and Cream Cookies!

What do you do when it’s damp, dreary, and has been rainy for days on end?! I read, watch movies, get my nails painted a ridiculously bright shade of pink, and bake of course!

And what do you do when you have two huge Hershey’s Cookies and Cream bars? You fill your little apartment with the sweet smell of chocolate and make cookies, something that is sure to cheer anyone up on a rainy spring day!

The cookies came out quite tasty with a rich chocolate flavor and hints of creaminess and crunch from the chocolate bars. I had never heard of adding cornstarch to a cookie recipe until recently but after doing a bit of research I’ve found that the addition of cornstarch adds to the soft chewiness of the cookie which is a characteristic that I love!

Chocolate Cookies n Creme Cookies

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A Pink Sugar Original!

Ingredients

2 sticks unsalted butter at room temperature

½ cup white sugar

½ cup brown sugar

1 egg at room temperature

1 teaspoon vanilla

1 cup all-purpose flour

¾ cup cocoa powder

1 teaspoon baking powder

2 teaspoons cornstarch

Pinch of salt

2 4 oz. Hershey’s Cookies n Creme bars, chopped

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1. In the bowl of a stand mixer cream the butter and sugars together until light and fluffy.

2. Mix in the egg and vanilla, making sure to scrape down the sides of the bowl.

3. In a separate medium bowl whisk together the flour, cocoa, baking powder, corn starch, and salt.

4. On low speed, mix the dry ingredients into the butter mixture until combined, making sure to scrape down the sides of the bowl- you don’t want any not choco-fied chunks of cookie dough!

5. Mix in the chopped chocolate just until combined.

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6. Refrigerate the dough for 30 minutes meanwhile preheat your oven to 350° F.

7. Portion chilled dough into tablespoon-size balls and arrange on a cookie sheet.

8. Bake for 8 to 9 minutes and allow to cool.

9. Enjoy with a big glass of milk!

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