Description
These Cookies and Cream Cookies are soft, chewy, and loaded with chunks of Oreo cookies and creamy white chocolate chips. They capture the delicious flavor of cookies and cream ice cream in a delightful cookie form, perfect for dessert lovers.
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 and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking. Set aside.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. This evenly distributes the leavening agents and salt throughout the flour for consistent texture and rise.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer or stand mixer to beat the softened butter and granulated sugar on medium speed until fully combined and creamy, about 2-3 minutes.
- Add Egg and Vanilla: Crack in the egg and pour in the vanilla extract. Mix on medium speed until the mixture is smooth and homogenous, ensuring no lumps remain. Scrape down the sides of the bowl with a spatula to incorporate all ingredients.
- Combine Dry and Wet Ingredients: Reduce mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined and cookie dough forms to avoid overmixing which can make cookies tough.
- Fold in Mix-ins: Gently fold in the coarsely chopped Oreo cookies and white chocolate chips until they are evenly distributed throughout the dough.
- Scoop and Shape Cookies: Using a small cookie scoop or tablespoon (about 2 tablespoons of dough per cookie), scoop out balls of cookie dough. Roll each into a round shape with your hand and place on the prepared baking sheets. Lightly press down the top of each cookie to slightly flatten.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers may still look slightly underbaked. This ensures a soft and chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set without breaking.
- Serve and Enjoy: Once cooled, enjoy these delicious cookies and cream cookies as a sweet treat or dessert.
Notes
- Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
- Pressing the cookie dough gently before baking helps achieve an even shape and thickness.
- Using parchment paper or silicone mats prevents sticking and allows for easy cleanup.
- For extra creaminess, you can add a few more white chocolate chips on top just before baking.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Freezing cookie dough balls before baking can help control spread and produce thicker cookies.
