These Double Chocolate Cookies and Cream Cookies are a chocolate lover’s dream come true! Chewy, indulgent, and packed with rich chocolate flavor they’ll have you reaching for seconds (and thirds!). 

overhead image of a baked cookies 'n cream double chocolate chip cookies.

Why You’ll Love These Double Chocolate Cookies and Cream Cookies

The ultimate chocolate lover’s dessert, these cookies are sure to become your new favorite treat! Seriously, cookie recipes don’t get any softer, chewier, or more decadent than these. Not to mention, they’re super easy to make and bake in less than 15 minutes!

Served warm, one batch is never enough. As if you needed any more convincing, these cookies: 

  • Feature chocolate pieces in every bite.
  • Come together with pantry staples.
  • Are great to make in advance for holidays, bake sales, and more.
  • Are so easy you can even get the kids involved in the kitchen to help! 

Ingredients You’ll Need

Inspired by our popular Double Chocolate Chunk Cookies, this recipe uses many of the same ingredients. However, we took the chocolate flavor and bulked it up even further with tasty mix-ins.

Here’s everything you’ll need: 

  • Butter – Unsalted butter works best. 
  • Sugar – We use a combination of light brown sugar and granulated white sugar. This creates the softest, chewiest, most delicious double chocolate chip cookies you’ll ever taste. 
  • Eggs – These add structure to the cookies, helping them keep their shape.  
  • Vanilla Extract – Used to enhance the rest of the ingredients. For the best cookies, use pure vanilla extract and not imitation vanilla.
  • Cocoa Powder – Make sure you use unsweetened cocoa powder. Otherwise, your cookies will taste too sweet. We like Penzey’s cocoa powder but use whatever you like best. 
  • Flour – Cake flour and all-purpose flour make your cookies, lighter, fluffier, and more tender than standard recipes. 
  • Cornstarch – Enhances the tenderness of your cookies.
  • Baking Soda – Fresh baking soda helps create extra fluffy cookies
  • Salt – A sprinkle of salt enhances the rest of the ingredients to an extra chocolatey taste.
  • Mix-Ins – We include dark chocolate chips, semi-sweet chocolate chips, and chopped Hershey’s Cookies ‘n Cream flavored chocolate bars. This combination makes for the most irresistible chocolate cookies ever!

How to Make Cookies ‘n Cream Double Chocolate Cookies

Before you begin, preheat the oven, and line a baking sheet with parchment paper.

  1. Cream. Add the butter and sugar to the bowl of a stand mixer. Cream until the mixture is light and fluffy.
  2. Add the eggs and vanilla. Crack the eggs into the bowl one at a time, stirring in between. Then, stir in the vanilla.
  3. Incorporate the dry ingredients. Add the cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt to the bowl of wet ingredients. Beat just until combined. Then, gently fold in half the chocolate chips.
  4. Chill. Transfer the dough to the fridge to chill.
  5. Portion the cookie dough. Divide the dough into 3/4 cups, and roll it into balls. Stuff a piece of the chocolate bar in the center of each dough ball, making sure to cover it completely. Then, top the dough with more chocolate chips, and place it on the prepared baking sheet.
  6. Repeat. Continue this process until you use all the dough, leaving about two inches of space between each cookie on the baking sheet.
  7. Bake. Transfer the cookies to the oven, and bake until the top is dry and nearly set.
  8. Cool. Allow your double chocolate cookies and cream cookies to cool on the baking sheet for a few minutes. Then, transfer them to a cooling rack to cool completely.
  9. Enjoy! Of course, these cookies are fabulous on their own. However, they’re also great served as an ice cream sandwich and added to sundaes!
Double chocolate cookies and cream cookies with candy pieces around them.

The Secret to Moist Cookies

Using brown sugar in addition to granulated sugar helps lock in the moisture of these cookies. However, to take the texture of these cookies to the next level, you can also try replacing the egg whites with more yolks. The egg fat from the yolks will prevent the dough from drying out. To do so, use four egg yolks instead of two whole eggs. 

Baking Tips

For the absolute best cookies, definitely make sure to check out our top baking tips below! 

  • Use Room Temperature Eggs. This will allow for super easy mixing. 
  • Chill the Butter. It will be harder to mix into the dough. However, chilled cold butter will melt into the dough as it bakes, creating layers of buttery goodness. 
  • Avoid Overmixing. Be careful to combine the dough just until the batter is smooth and no streaks remain. Continuing to mix will result in dense, tough cookies!
  • Incorporate Different Mix-Ins. Feel free to mix and match different ingredients to make this recipe your own. For example, white chocolate chips, chopped nuts, or a different flavored candy bar would all taste great!
  • Measure the Dough. Use a measuring cup or food scale to portion out the dough to ensure equal-sized cookies. 
  • Line the Baking Sheet. Place parchment paper or a silicone liner on your baking sheet before adding the dough. This will help your double chocolate chip cookies bake more evenly and prevent them from sticking to the sheet. 
  • Use Soft Brown Sugar. For the best cookies, you’ll want to use fresh brown sugar that is still soft and moist. If yours has hardened, don’t worry! You can easily soften it with this method. 
  • Cool Completely. Trust us, we know it’s almost impossible to wait. However, if you don’t your cookies will crumble and fall apart. 
  • Don’t Overmix! You want the ingredients to be just combined. Continuing to mix will develop the gluten strands further resulting in tough, chewy cookies.

Storage Options

Honestly, we never have to store these cookies. They always disappear right away! However, if you do have leftovers, you can easily store them for snacking on later.

  • Room Temperature: Store in an airtight container or sealable bag for up to three days
  • Fridge: Store in an airtight container for up to one week
  • Freeze Unbaked Cookies: Portion the cookie dough balls, and arrange them on a baking sheet. Freeze for 30 to 60 minutes or until they harden. Then, transfer the cookie dough to a sealable bag, and freeze for up to three months.
  • Freeze Baked Cookies: Allow the cookies to cool completely. Transfer them to a sealable bag, and freeze them for up to three months.
  • Serve: Bake the frozen cookie dough thawed or frozen, adding baking time as needed. Thaw baked cookies in the fridge overnight, and enjoy cold. Or, preheat oven to 350 degrees, and heat them just until warm.
close up image of a cookies 'n cream double chocolate chip cookie with a bite taken out.

Common Questions

What makes cookies crispy vs chewy? 

Cookies that contain brown sugar will be softer than cookies that don’t. 

Do I have to use a stand mixer? 

No! If you don’t have a stand mixer, a hand mixer will work just as well. Just be sure to keep an eye on the dough, and be careful not to overmix. 

How do I know when my double chocolate chip cookies are done? 

They’re difficult to see in the oven because they’re so dark. However, you’ll know your double chocolate cookies are done baking when the top looks slightly dry and has set. If you’re unsure give your cookies a very gentle tap to ensure the top is no longer soft and gooey. 

Arguably the best dessert, you can never have too many cookies in your life! Take a peek at some of these scrumptious chocolatey recipes, too. 

  • These S’mores Cookies have all the flavor of s’mores in a convenient handheld cookie. No campfire required! 
  • Loaded with peanut butter and chocolate in every bite, these Reese’s Peanut Butter Cup Cookies are a candy lover’s dream.
  • Thick and chewy, this Monster Cookie Recipe is loaded with flavor that will satisfy all your cravings with every bite.
  • Crisp on the outside, soft on the inside, and bursting with chocolate, these Soft-Baked M&M Cookies are so easy to make.
close up image of a cookies 'n cream double chocolate chip cookie with a bite taken out.

Double Chocolate Cookies and Cream Cookies

5 from 1 vote
Author: Food Dolls
Servings: 12 servings
Prep: 20 minutes
Cook: 11 minutes
Cool Time: 20 minutes
Total: 51 minutes
These Double Chocolate Cookies and Cream Cookies are a chocolate lover’s dream!


  • 1 cup unsalted cold butter cut into small cubes
  • 1 cup packed light brown sugar
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa powder we used Penzeys Cocoa Powder
  • 1 cup cake flour
  • 1-1/2 cup all-purpose flour
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chips we used Ghirardelli
  • 1/2 cup semi sweet chocolate chips
  • 3 Hersheys Cookies ‘n Cream candy bars cut into squares


  • Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper, and set it aside.
  • In the mixing bowl of a stand mixer, cream together the butter and sugars on high for 3-4 minutes or until light and fluffy. Add the eggs one at a time, mixing well in between. Then, add the vanilla extract.
    1 cup unsalted cold butter, 1 cup packed light brown sugar, 1/2 cup granulated white sugar, 2 large eggs, 2 teaspoons vanilla extract
  • Add the cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Beat until just combined, making sure not to over-mix! Fold in half the chocolate chips.
    1/2 cup unsweetened cocoa powder, 1 cup cake flour, 1-1/2 cup all-purpose flour, 1 teaspoon cornstarch, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup dark chocolate chips, 1/2 cup semi sweet chocolate chips
  • Place the dough in the fridge for 15 minutes to chill.
  • Measure out 3/4 cup of dough, and roll it into a ball. (The cookies will be large!) Stuff a piece of the Hershey's bar in the center of the dough, making sure it is completely covered. Top the dough with more chocolate chips, and place it on a lined baking sheet. Repeat until all of the dough has been used, leaving approximately 2 inches between each ball of dough on the baking sheet.
    3 Hersheys Cookies ‘n Cream candy bars
  • Bake the cookies for 10-11 minutes, or until the top is dry and almost set. Remove from the oven, and cool on the baking sheet for 15-20 minutes. Then, transfer the cookies to a cooling rack to cool completely.


Serving: 1cookie | Calories: 400kcal | Carbohydrates: 48g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 193mg | Potassium: 201mg | Fiber: 3g | Sugar: 32g | Vitamin A: 517IU | Vitamin C: 0.04mg | Calcium: 59mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating


  1. Mmm cookies look absolutely fabulous! Can’t wait to try this recipe out. If I plan to use a small scoop for these, should I lower the temperature?

    1. No, you do not need to lower the temperature, however, you will have to reduce the baking time from 10-11 to 9-10 minutes! Let us know how they turn out! xo, Alia & Radwa