So the Cookies and Cream bars have always been our my favorite chocolate bars — my husband’s too! I know there are people out there who don’t really like white chocolate, but I’m totally addicted. It is so incredible creamy! And I just love the way it pairs with those crunchy little bits of chocolate cookie — totally irresistible! Last summer I bought a whole bunch of the little mini bars to use for s’mores, and I’m pretty sure those are the best s’mores I’ve ever had. Between those and the peanut butter cups, I’m not sure I can ever go back to plain old chocolate again! For this recipe I used my mom’s chocolate chip cookie recipe as a base — they are soft but still chewy and never cakey, which is why they’re right up there as one of my favorite cookies! (I mean between those and her Oatmeal Peanut Butter Chocolate Chip and her Double Chocolate Chip it’s a little hard to choose, if you know what I mean! My mom makes the best cookies). These would make a great addition to those school lunch boxes or holiday baking trays — you can make a pile of them in advance and they freeze just perfectly! NOTES:
I always, always bake my cookies on a sheet of parchment paper for easy clean up — I despise washing pots and pans! I love freezing extra baked goods in jumbo freezer bags — you can squeeze them in any extra corner of your freezer and they only take up as much room as what’s inside!
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