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Cookies and Cream Cookies Recipe

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4 from 5 reviews

Delight in these irresistibly soft and chewy Cookies and Cream Cookies, packed with crunchy Oreo cookie chunks and sweet white chocolate chips. Perfectly balanced with a subtle vanilla flavor, these cookies bake up golden and are easy to prepare, making them an ideal treat for cookie lovers of all ages.

  • Total Time: 20 minutes
  • Yield: 22 cookies

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 bean paste

Add-ins

  • 10 Oreo or chocolate sandwich cookies, coarsely chopped
  • 1/2 cup white chocolate chips

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking. Set aside.
  2. 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 for later.
  3. Cream Butter and Sugar: Using an electric mixer or stand mixer, beat the softened unsalted butter with the granulated sugar on medium speed until the mixture is smooth and creamy, ensuring the sugar starts to dissolve.
  4. Add Egg and Vanilla: Add the egg and vanilla bean paste to the butter-sugar mixture. Continue mixing until the batter is smooth, and scrape down the sides of the bowl with a spatula to incorporate all ingredients evenly.
  5. Combine Wet and Dry Ingredients: Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet mixture. Mix just until a cookie dough forms, being careful not to overmix as this can affect texture.
  6. Fold in Cookies and White Chocolate Chips: Gently fold in the coarsely chopped Oreo cookies and white chocolate chips until they are evenly distributed throughout the dough.
  7. Shape Cookies and Bake: Using a small cookie scoop (approximately 2 tablespoons), portion out the dough and form it into rounds with your hands. Place them onto the prepared baking sheets and gently press down on each slightly to flatten.
  8. Bake and Cool: Bake the cookies for 8-10 minutes, or until the edges are set but centers may still appear slightly underbaked. This ensures a soft texture. Allow the cookies to cool on the baking sheets 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 unsalted butter to ensure even creaming with sugar.
  • Be careful not to overbake; the centers should look slightly underdone for a chewy texture.
  • You can substitute the Oreo cookies with any chocolate sandwich cookies of your choice.
  • If white chocolate chips are unavailable, semi-sweet or milk chocolate chips can be used as an alternative.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/cookies-and-cream-cookies-recipe/