COOKIES & CREAM COOKIES
These Cookies & Cream Cookies are a decadent treat that combines the best of both worlds—soft, chewy cookies with crunchy pieces of chocolate sandwich cookies throughout. A perfect dessert for any occasion!
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chocolate sandwich cookies like Oreo, chopped into small pieces
- ½ cup white chocolate chips
- ½ cup milk chocolate chips
- ¼ cup brown sugar packed
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped chocolate sandwich cookies, white chocolate chips, and milk chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden and the centers are soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can use any brand of chocolate sandwich cookies for the cookies & cream flavor.
- For an extra chocolatey version, add a handful of cocoa powder to the dough or substitute half the flour with cocoa powder.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- If you like your cookies extra chewy, underbake them slightly and let them rest on the baking sheet.
- You can freeze the dough by rolling it into balls, freezing them on a baking sheet, and transferring them to a freezer-safe container for up to 3 months. Bake them directly from the freezer, adding an extra minute or two to the baking time.