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!
Cookies & Cream Cookies
Servings
16-18 cookies
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Ingredients
Cookies & Cream Cookies
- 1 cup unsalted butter* softened (226g)
- 3/4 cup granulated sugar (150g)
- 1 cup light brown sugar packed (220g)
- 2 tsp pure vanilla extract (10ml)
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 3 cups all-purpose flour (360g)
- 1 tsp baking soda (5g)
- 1/4 tsp baking powder (1g)
- 1 1/4 tsp sea salt (7.5g)
- 1 tsp cornstarch (3g)
- 1/2 cup white chocolate chips or chunks, or chopped chocolate) (85g)
- 10 oreos, chopped into pieces (150g)
- 1 (4.4 oz) bar of cookies and cream, broken into small pieces (125g)
Instructions
Enable Step-by-Step Mode- 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.
- Add egg, egg yolk and vanilla. Mix on low speed until combined.
- 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.
- 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.
- 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
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