Description
This Cookies and Cream Cookie recipe combines classic chocolate sandwich cookies with white chocolate chips to create a delightful treat. Soft and chewy with a slight crunch from the chopped Oreos, these cookies are perfect for any occasion and easy to prepare with simple ingredients.
Ingredients
Dry Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 4 tablespoons unsalted butter (softened, at room temperature)
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-Ins
- 10 Oreo or chocolate sandwich cookies (coarsely chopped)
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric or stand mixer to beat the softened unsalted butter with the granulated sugar on medium speed until the mixture is well combined and creamy.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter and sugar mixture. Mix on medium speed until smooth and lump-free, making sure to scrape down the sides of the bowl with a rubber spatula.
- Combine Wet and Dry Ingredients: Reduce the mixer speed to low. Slowly add the dry ingredient mixture to the wet ingredients, mixing just until a cookie dough forms. Avoid overmixing to keep cookies tender.
- Add Cookies and Chocolate Chips: Fold in the coarsely chopped Oreo cookies and white chocolate chips until they are evenly distributed throughout the dough.
- Scoop Cookies: Use a small cookie scoop (about 2 tablespoons of dough) to portion the dough. Roll each portion into a ball and gently press down slightly on top to flatten.
- Bake: Place the cookie dough balls on the prepared baking sheets and bake for 8-10 minutes, or until the edges are set. The centers may appear slightly underbaked, which is ideal for a soft texture.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Cookies and Cream Cookies!
Notes
- For best results, use room temperature butter to ensure proper creaming and cookie texture.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- If preferred, substitute white chocolate chips with milk or dark chocolate chips.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Allow cookies to cool slightly on the baking sheet before transferring to avoid breaking.
