5.0 stars (based on 4 reviews)
LOADED with cookies and cream chocolate
Chunks of oreos in every bite
Crunchy and creamy bliss
Cookies & Cream Cookies
Recipe
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Prep Time: 15 min
- 1 cup unsalted butter* softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 tsp pure vanilla extract
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt
- 2 tsp cornstarch
- 1/2 cup white chocolate chips or chunks, or chopped chocolate)
- 10 oreos, chopped into pieces
- 1 (4.4 oz) bar of cookies and cream, broken into small pieces
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which creates an almost butterscotch/caramel-like flavor to your cookies! It is heavenly! Try not to skip this step!
- When baking your cookies, try not to crowd your pan as your cookies will spread. I usually bake 4-5 cookies at a time.
- I often bake ugly looking cookies (LOL). To avoid ugly cookies, and to create uniformed cookies, I take a cup or cookie cutter and place it over each cookie- give it a nice swirl, which helps the cookie return to a circular shape. Its a bomb technique, and no skill required!
Bake Time: 10 min
Yields: 16-18 cookies
What you need
Cookies & Cream Cookies
What to do
1. Place butter and sugars in a stand mixer, fitted with paddle attachment. Mix on medium speed for about 90 seconds. Hand mixer and/or whisk also works- just make sure butter is extra soft, so you can easily mix.
2. Add egg, egg yolk and vanilla. Mix on low speed until combined.
3. Sift all dry ingredients into a medium bowl. Give the dry mix a good whisk or two so everything is combined. Add dry ingredients to your butter and sugar mixture. Mix on low until flour is barely combined. Add oreos, chips and chocolate.
4. At this point, I like to cover and chill my dough for 24 hrs (*see note below). You can also bake right away. When ready to bake, preheat oven to 375.
5. Using an ice cream scoop or large spoon, form dough into about 16-20 cookies, depending on size. Place 4-5 cookies on a baking sheet lined with parchment paper. Bake for about 10 minutes, or when edges are browning and tops look puffed up and underdone (*see note about shaping cookies below). Remove from oven, sprinkle with some coarse sea salt and… INHALEIT!!!
2. Add egg, egg yolk and vanilla. Mix on low speed until combined.
3. Sift all dry ingredients into a medium bowl. Give the dry mix a good whisk or two so everything is combined. Add dry ingredients to your butter and sugar mixture. Mix on low until flour is barely combined. Add oreos, chips and chocolate.
4. At this point, I like to cover and chill my dough for 24 hrs (*see note below). You can also bake right away. When ready to bake, preheat oven to 375.
5. Using an ice cream scoop or large spoon, form dough into about 16-20 cookies, depending on size. Place 4-5 cookies on a baking sheet lined with parchment paper. Bake for about 10 minutes, or when edges are browning and tops look puffed up and underdone (*see note about shaping cookies below). Remove from oven, sprinkle with some coarse sea salt and… INHALEIT!!!
Helpful tips
