Inception Cookies

Makes about 3 dozen

Husband has dubbed these "Inception Cookies," but you can call them what you want. Really they are cookies and cream cookies and cream cookies and cream cookies. (Yes, that many times, and in several different forms.)

I think these make up for the last experiment well enough.

Enjoy!

INGREDIENTS

• 2 c all-purpose flour

• 1/2 c cocoa powder

• 2 tsp baking powder

• 1 Tbsp dry milk powder

• 1/2 tsp salt

• 10 oz semisweet chocolate chips

• 2 oz dark chocolate chips

• 4 large eggs

• 2 tsp vanilla extract

• 2 tsp instant espresso powder

• 10 Tbsp (1 1/4 sticks) unsalted butter, slightly softened

• 1 1/2 c packed light brown sugar

• 1/2 c granulated sugar

• 2 6/5 oz Hershey's Cookies & Cream bars, roughly chopped into large chunks

• 1-2 sleeves Double Stuf Oreos

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DIRECTIONS

1. In a medium bowl, add the flour, cocoa powder, baking powder, milk powder, and salt. Use a fork to mix together and then set aside.

2. In a small bowl, lightly beat together the eggs, vanilla, and espresso powder and set aside.

3. Melt the semisweet and dark chocolate chips either in the microwave or using a double-boiler. Remove from the heat when smooth and work quickly through the next steps to keep the chocolate from cooling and setting.

4. In the bowl of an electric mixer, beat the butter at medium speed until smooth and creamy.

5. Add the sugars to the butter and continue beating until combined (about 1 minute). The mixture will look a little grainy as the sugar will not be fully dissolved.

6. Reduce the mixer speed to low and add the egg mixture in a gradual stream and continue mixing until fully incorporated.

7. Keeping the mixer speed on low, gradually pour the melted chocolate and continue mixing until combined.

8. Scrape down the sides of the mixing bowl and then set the speed back to low. Gradually add the flour mixture until only just combined. Remove the bowl from the mixer and fold in the chunks of Cookies & Cream bars using a rubber spatula.

9. Let the dough stand at room temperature for about 30 minutes.

10. Preheat the oven to 350 F and line cookie sheets with parchment paper.

11. Put the Oreos in the bowl of a food processor and pulse until reduced to a fine crumb. Transfer to a shallow bowl or dish and set aside.

12. Scoop 2 Tablespoons of dough and shape into a ball, then roll in the Oreo crumbs until completely covered. Place on the parchment-lined cookie sheets, spaced about 2-3 inches apart.

13. Bake for 11 minutes and cool for 5 minutes on the cookie sheets before removing to a rack to cool completely.