Description
This Cookies and Cream Cookie Recipe features a delightful combination of classic cookie dough mixed with chopped Oreo cookies and white chocolate chips. These soft, chewy cookies come together easily with basic pantry ingredients and bake in just 10 minutes, making them a perfect quick treat with a rich cookies and cream flavor.
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 and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even baking. Set these aside while you prepare the dough.
- Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour for consistent texture and flavor.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the softened unsalted butter and granulated sugar together until they are well combined and creamy. This process incorporates air into the mixture to create a light cookie texture.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the butter and sugar mixture, then continue mixing until the batter is smooth and free of lumps. Scrape down the sides of the bowl with a rubber spatula to fully incorporate all ingredients.
- Combine Wet and Dry Ingredients: Reduce mixer speed to low and slowly add the dry ingredient mixture to the wet ingredients. Mix just until a cookie dough forms, being careful not to overmix which can make cookies tough.
- Add Oreo Pieces and White Chocolate Chips: Gently fold in the coarsely chopped Oreo cookies and white chocolate chips, distributing them evenly throughout the cookie dough.
- Scoop and Shape Cookies: Using a small cookie scoop (about 2 tablespoons of dough), portion out the cookie dough onto the prepared baking sheets. Shape each scoop into a round ball with your hands, then press them down gently just slightly to help them bake evenly.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, until the edges are set but the centers still look slightly underbaked. This will ensure a soft and chewy texture once cooled.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely. Enjoy your Cookies and Cream Cookies once cooled.
Notes
- Do not overbake the cookies; centers should look slightly undercooked to keep them soft and chewy.
- Substitute Oreo pieces with any chocolate sandwich cookies or similar for different flavors.
- Chilling the dough for 30 minutes can help prevent the cookies from spreading too much when baked.
- Use room temperature butter for easier mixing and better texture.
- Store cookies in an airtight container at room temperature for up to 5 days for freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
