Better-Than-Sex Cookies
- 20m Prep Time
- 10m Cook Time
- 2h Ready In
Indulgent cookies loaded with Oreos and chocolate toffee bars. A decadent treat that lives up to its name.
Ingredients
- 3/4 cup unsalted butter softened
- 1/4 cup butter-flavored shortening
- 2 large eggs at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- 2 1/2 cup all-purpose flour
- 3/4 tsp baking soda
- 10 original Oreos crumbled
- 2 extra-large Symphony bars with almonds and toffee chips chopped
- Vegetable oil for greasing
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 12.3 mg
- Iron: 0.73 mg
- Magnesium: 4.26 mg
- Phosphorus: 26.9 mg
- Potassium: 32.2 mg
- Zinc: 0.16 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 cup butter-flavored shortening
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- 2 1/2 cup all-purpose flour
- 3/4 tsp baking soda
Prepare
- Soften 3/4 cup unsalted butter
- 2 large eggs, at room temperature
- 10 original Oreos, crumbled
- Chop 2 extra-large Symphony bars with almonds and toffee chips
- Vegetable oil, for greasing
Let's Cook
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Step 1.
In a large mixing bowl, using a handheld mixer on medium speed, beat the softened butter, shortening, and eggs until combined. Add the brown sugar, granulated sugar, vanilla, and salt, and mix until well combined. Switch to the dough hook attachment.
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Step 2.
In a medium bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Add the crumbled Oreos and chopped Symphony bars, and mix or fold in until evenly distributed.
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Step 3.
Cover the bowl with plastic wrap and refrigerate the dough for 2 hours, or until firm enough to scoop.
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Step 4.
Preheat the oven to 350°F. Lightly grease a baking sheet with vegetable oil or line with parchment paper.
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Step 5.
Scoop the dough into 2-tablespoon mounds and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 7 to 10 minutes, until the edges are set and the centers are slightly soft.
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Step 6.
Transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough, using a cool or freshly greased baking sheet for each batch. Serve with cold milk if desired.