Ingredients
Cookies & Cream Cookies
- 1 cup unsalted butter* softened (226 grams)
- 1 cup granulated sugar (200 grams)
- 1 cup light brown sugar packed (220 grams)
- 2 tsp pure vanilla extract (10 ml)
- 1 large egg, room temp (about 50 grams)
- 1 large egg yolk, room temp (about 18 grams)
- 3 cups all-purpose flour (360 grams)
- 1 tsp baking soda (5 grams)
- 1/2 tsp baking powder (2 grams)
- 1 tsp sea salt (5 grams)
- 1 tsp cornstarch (3 grams)
- 1/2 cup white chocolate chips or chunks, or chopped chocolate) (85 grams)
- 10 oreos, chopped into pieces (150 grams)
- 1 (4.4 oz) bar of cookies and cream, broken into small pieces (125 grams)
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!!!
PLEASE NOTE: If you are looking for flatter cookies with crispy edges, at about the 7-8 minute mark, take cookies out of the oven and bang the pan flat on the counter once or twice. Place back in the oven for a few more minutes until desired color and texture is reached. *This method will help your cookies spread a little more and naturally become flatter as they cool.
This cookie recipe has been adapted from Joy Food Sunshine
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- 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!
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!