cookies and cream cookies
These delightful cookies combine the rich flavor of chocolate and cream, inspired by the beloved cookies and cream dessert. They are chewy on the inside with crisp edges, and each bite is filled with chocolatey goodness from Oreo pieces.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 baking sheet
- 1 parchment paper
- 1 cookie scoop or tablespoon
- 1 cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Oreo cookies, crushed (approximately 8 cookies)
- 1/2 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the crushed Oreo cookies and white chocolate chips until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers appear slightly underbaked.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For extra flavor, consider adding a pinch of espresso powder to enhance the chocolate flavor.
Store cookies in an airtight container for up to a week.
Feel free to customize with other mix-ins like chocolate chunks or nuts.
Make sure not to overbake for a chewy texture.