I have to admit it – these are not the most beautiful cookies in the world. They might not win the “Miss Cookie of the Universe” title, but they are definitely among the most delicious cookies I have ever made! The combination of raspberries and Oreos in these Cookies’n’Cream Cookies is the best! Ever! ;)

Like in real life – do not judge a book by its cover! The beauty comes from the inside here ;) Or better said the great flavors! Raspberries are already “da bomb” on their own but in combination with the Oreos, they get even better! At least in my world. That’s why I don’t mind if the cookies look a bit crinkly…

These cookies are based on another recipe I made some time ago – Rhubarb Raspberry Cookies. Also not the most beautiful cookies in the world but extremely delicious as well. These cookies here are a bit crunchier than the cookies with rhubarb. That’s because of the added Oreos. Besides the flavor, they give the cookies a really nice texture which I like a lot. My bf prefers the softer ones… but hey – who is the expert here? :P Just kidding… I guess you have to decide what kind of cookies you like the most…
INGREDIENTS / ZUTATEN
3/4 cup (175g) butter, softened
3/4 cup (150g) sugar
1/2 cup (100g) brown sugar
1 medium egg
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
7 oz. (200g) Oreos, crushed
1 cup (100g) fresh raspberries
170g weiche Butter
150g Zucker
100g brauner Zucker
1 Ei (M)
1 TL Vanille Extrakt
260g Mehl (Type 550)
1 TL Natron
1/2 TL Backpulver
1/2 TL Salz
200g Oreo Cookies, zerbröselt
100g frische Himbeeren

DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Use a cookie scoop or two tablespoons and place portions of dough with enough space in between on the baking sheet (between 6-8 max.) – the cookies spread a lot. Bake for 10-12 minutes. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough. The cookies can be stored in the fridge up to three days.
2. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Mit einem Eisportionierer oder Cookie Scoop Teigportionen mit genügend Abstand auf das Blech setzen (max. 6-8) und dann für 10-12 Minuten backen. Die Cookies aus dem Ofen holen und ein Weilchen auf dem Blech abkühlen lassen, bis man sie bewegen kann, dann auf einem Kuchengitter komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.

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Raspberry Cookies ‘n’ Cream Cookies
- Prep Time: 20m
- Cook Time: 12m
- Total Time: 1h 45m
- Yield: 18
- Category: Cookies
- Cuisine: American
Description
Not the most beautiful cookies in the world but definitely some of the most delicious ones – Cookies ‘n’ Cream Cookies with Oreos and raspberries
Ingredients
Instructions
Notes
Enjoy baking!