Cookies And Cream Cookie (Printable Version)

Soft, chewy treats loaded with crushed chocolate sandwich cookies and creamy white chocolate chips capturing classic cookies 'n cream flavor.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/2 cup packed brown sugar
07 - 1 large egg
08 - 2 teaspoons vanilla extract

→ Add-ins

09 - 14 chocolate sandwich cookies, coarsely chopped
10 - 1 cup white chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl.
03 - Beat softened butter with granulated and brown sugars until light and fluffy.
04 - Mix in egg and vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to the wet mixture, mixing until just combined.
06 - Gently fold in chopped chocolate sandwich cookies and white chocolate chips.
07 - Drop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are golden and centers are set.
09 - Let rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The combination of crunchy sandwich cookies and creamy white chocolate creates an irresistible texture contrast in every single bite
  • These cookies stay perfectly soft for days, making them ideal for sharing or keeping all to yourself
  • The recipe comes together quickly with ingredients you probably already have in your pantry right now
02 -
  • Overbaking is the enemy here, pull them out when edges are golden but centers still look slightly underdone
  • Room temperature ingredients incorporate better, so take the butter and egg out at least 30 minutes before starting
03 -
  • Chop the sandwich cookies into various sizes, from crumbs to large chunks, so you get texture in every bite
  • For thicker cookies, chill the dough for 30 minutes before baking to prevent excessive spreading

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