I love soft, fudgy cookies.
Sorry crispy fans, this recipe isn’t for you.
No, this recipe is for those looking for a melt-in-your-mouth, rich and chocolatey dessert.
Before we go any further, let’s get one thing straight: there are no Oreos in this recipe.
Cookies ‘n’ cream ice cream = Oreos. Cookies ‘n’ cream spelt cookies = two types of chocolate and a simple glaze, made completely from scratch.
Okay, now that we have that settled, let’s talk about what else makes these sweets different from other chocolatey desserts you may have made before.
When you want to make something sweet, chances are you don’t usually reach for spelt flour. If you’re coming into this with the preconceived notion that baking with whole grain flour means that these are going to taste overly “healthy” or dry, let me assure you that neither of these things is true.
However, just because they don’t taste healthier doesn’t mean there aren’t nutritional benefits to using spelt flour.
As a whole grain, spelt flour is made from the entire grain. This means it’s richer in fiber, vitamins, and minerals than traditional all-purpose flour. It’s also slightly higher in protein than even whole wheat flour.
By using spelt flour, these sweets get an extra nutritional boost, including fiber, calcium, magnesium, zinc, and iron. Yet, texture-wise you’d never guess that they aren’t made with plain old white flour.
Now, just because we’re using a healthier flour doesn’t make them a health food. After all, there’s still a decent dose of butter and sugar in the batter. Instead, think of these nutritional benefits as a bonus.
Speaking of sugar, this recipe uses a mix of white granulated sugar and honey. I admit that I was a bit hesitant to try honey in these, but it works really well and the flavor isn’t overpowering.
Remember how we aren’t using Oreos? Instead, to get that chocolatey flavor, this recipe uses a mix of unsweetened cocoa powder and finely chopped dark chocolate.
Do not leave out the dark chocolate pieces! These melt during baking, giving them a richer, fudgier flavor and texture than they would have with just cocoa powder alone.
Lastly, the cream. For that milky-sweet flavor associated with traditional cookies ‘n’ cream desserts, we’re drizzling a simple glaze over the top.
And by simple I mean it’s made with just two ingredients: powdered sugar and milk.
Consistency is key when making the glaze as you want it thin enough to drizzle, but thick enough that it doesn’t just seep into the tops. While still delicious, it just won’t be as pretty that way.
Of course, for the full effect you can dunk these in milk. But my personal favorite pairing one of these treats with a mug of hot coffee.
Before we get to the recipe, one last piece of advice: do not overbake these! If you want fudgy rather than slightly dry texture, err on the side of underbaking them, as they’ll continue to cook a bit as they cool.Print
Drizzled with a simple glaze, the ultimate cookies ‘n’ cream spelt cookies are rich, chocolatey, and melt-in-your-mouth soft and fudgy.
- 2 ½ cups (340 grams) whole grain spelt flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup honey
- 2 large eggs
- 2 ounces dark chocolate, finely chopped
- 1 cup powdered sugar
- 2–4 tablespoons whole milk, or your choice of milk
- Preheat oven to 350°F and cover two baking sheets with parchment paper or silicone pan liners.
- In a small mixing bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
- In a stand mixer, cream butter and granulated sugar on medium speed with the paddle attachment until smooth and fluffy. Add honey and mix until well combined. Add eggs one at a time, and combine between additions until smooth.
- Gradually mix in dry ingredients until just combined. Stir in chopped dark chocolate.
- Using a tablespoon, scoop cookie dough and form into 48 balls. Place half of the dough balls about 1 inch apart on a prepared baking sheet. Add the remaining dough balls to a second baking sheet.
- Bake for 7-8 minutes, or until just cooked, making sure to rotate pans halfway through if using two baking sheets. You’ll know the cookies are ready when the edges are firm, but the middles are still a bit soft.
- Remove from oven and allow to cool on the baking sheets for 2-3 minutes. Transfer to a wire rack to finish cooling.
- Meanwhile, place powdered sugar in a small mixing bowl. Add milk 1 tablespoon at a time and stir between additions, until the consistency is thick but liquid enough to drizzle over the cookies. You may not need to use all of the milk.
- Once cookies have cooled completely, drizzle glaze over the top of each. Allow glaze to harden at room temperature for 10 minutes before serving or storing. To store, keep cookies in an airtight container for up to 1 week.
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Keywords: cookies 'n' cream, spelt, chocolate
Cooking By the Numbers…
Step 1 – Preheat Oven and Measure Ingredients
Preheat your oven to 350°F. Cover two baking sheets with parchment paper or your choice of pan liner.
Note: if you only have one baking sheet, you can bake them in batches, using the same parchment paper or pan liner.
Measure out all of your ingredients. I prefer to use more exact measurements when baking, so I will often get out my kitchen scale when I’m baking.
Read our guide for more top tips that will help you to bake the perfect cookies every time!
Allow the unsalted butter to soften to room temperature by placing it on the counter for several hours before you start the recipe, or soften it on low power in the microwave.
Step 2 – Combine Dry Ingredients
In a small mixing bowl, combine the spelt flour, cocoa powder, baking soda, and salt. Set aside.
Step 3 – Cream Butter and Sugar, Add Eggs
In a stand mixer, cream the softened butter and granulated sugar together on medium speed until smooth and fluffy.
Add the honey, and mix again until well combined. Add the eggs one at a time, and mix until smooth between each addition.
Step 4 – Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet ingredients until just combined.
Note: the batter will be thick, but it should be moist enough to easily form into balls.
Finally, stir in the chopped dark chocolate with a spoon. Do not overmix, or they will be tough.
Step 5 – Shape and Bake
Using a tablespoon, scoop out equal portions of dough, and form it into balls. You should get about 4 dozen.
I found that slightly flattening the tops resulted in a final product that spread out slightly more, making it chewier while still maintaining that soft, fudgy center.
Place the portioned dough on the prepared baking sheets about 1 inch apart from one another.
Bake for 7-8 minutes, or until the edges look completely cooked but the centers are still a bit soft and appear slightly underbaked. It’s better to slightly underbake these than to over-bake.
If baking two pans at once, make sure to rotate them halfway through baking. Otherwise, you can bake them in batches using one pan. Just allow the pan to cool for 5-10 minutes between batches.
It can also help to place the baking sheet on a cooling rack as it allows air to flow under the pan, helping to cool it off faster.
Remove your pan from the oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer them to a cooling rack to finish cooling.
Step 6 – Make Glaze and Drizzle on Top
While they are cooling, place the powdered sugar in a small mixing bowl. Add milk 1 tablespoon at a time, until the consistency is thick but still able to be drizzled over the tops.
Note: depending on the type of milk that you choose, you may not need to use all 4 tablespoons. For example, lower fat milks like 2% are thinner and more watery than whole milk, so you may not need as much liquid to get the consistency just right.
I recommend adding the milk gradually, and stirring between additions.
Once they have cooled completely, drizzle glaze over the top of each, and allow glaze to harden at room temperature for about 10 minutes before serving or storing.
It’s Going to Be Hard to Stop at Just One
If you feel like the glaze adds too much sweetness, feel free to nix it. Instead of cookies ‘n’ cream, you’ll still end up with a pillow-soft chocolate dessert that melts in your mouth.
After all, couldn’t we all benefit from a little more chocolate in our lives?
Looking for even more ways to use spelt flour? Give one of these dessert recipes a try:
- Layer Cake with Raspberry Whipped Cream
- Spiced Almond Wafers
- Simple Carrot Cake with Ricotta Frosting
Have you baked with spelt flour before? Tell us about your favorite recipes to use it in by leaving a comment below. And don’t forget to show us how much you loved this recipe by giving it a 5-star rating!
Photos by Kelli McGrane, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on May 5, 2010. Last updated: January 22, 2020 at 12:23 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
The written contents of this article have been reviewed and verified by a registered dietitian for informational purposes only. This article should not be construed as personalized or professional medical advice. Foodal and Ask the Experts, LLC assume no liability for the use or misuse of the material presented above. Always consult with a medical professional before changing your diet, or using supplements or manufactured or natural medications.
About Kelli McGrane, MS, RD
Kelli McGrane is a Denver-based registered dietitian with a lifelong love of food. She holds undergraduate and master’s degrees in nutrition science from Boston University. As a registered dietitian, she believes in the importance of food to nourish not only your body, but your soul as well. Nutrition is very personal, and you won’t find any food rules here, other than to simply enjoy what you eat.