Why make this recipe
Cookies and Cream Cookies are a delightful treat that combines the rich flavors of chocolate cookies with creamy white chocolate. This recipe is perfect for any occasion, whether you’re catering to a crowd or just want to satisfy your sweet tooth. Kids and adults alike will enjoy the crunch of Oreo cookies mixed into a soft and chewy cookie base. Plus, making these cookies is easy and fun!
How to make Cookies and Cream Cookies
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
- 4 tablespoons unsalted butter (softened, at room temperature)
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 10 Oreo or chocolate sandwich cookies (coarsely chopped)
- 1/2 cup white chocolate chips
Directions:
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats. Set them aside.
- In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set this mixture aside.
- In a large mixing bowl with an electric mixer, beat the softened butter and sugar on medium speed until combined.
- Add the egg and vanilla extract to the mixture and mix until smooth, scraping the sides of the bowl with a spatula as needed.
- Reduce the mixer speed to low. Slowly add the dry ingredients to the wet mixture. Mix until a cookie dough forms. Then, add the chopped Oreo cookies and white chocolate chips, mixing until well combined.
- Use a small cookie scoop, about 2 tablespoons of dough, to scoop out portions. Round them with your hands and gently press down on each cookie.
- Bake for 8-10 minutes or until the edges are set. It’s okay if the centers look a bit underbaked. Let the cookies cool for a few minutes before transferring them to a cooling rack. Enjoy!
How to serve Cookies and Cream Cookies
You can serve Cookies and Cream Cookies warm or at room temperature. They go perfectly with a glass of milk or a scoop of vanilla ice cream. For an extra special treat, crumble some cookies on top of ice cream for a delicious sundae!
How to store Cookies and Cream Cookies
Store your Cookies and Cream Cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can refrigerate them for up to two weeks or freeze them for up to three months.
Tips to make Cookies and Cream Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- Don’t overmix the dough after adding the dry ingredients; mix just until combined for a perfect cookie texture.
- Experiment with different types of chocolate chips, like dark or milk chocolate, for a different flavor twist.
Variation
You can add nuts, like walnuts or pecans, to the cookie dough for an added crunch and flavor. Alternatively, try using different types of sandwich cookies, like golden Oreos or chocolate mint cookies, to create unique variations.
FAQs
1. Can I use a different type of cookie instead of Oreos?
Yes! You can use any chocolate sandwich cookies you like, or even different flavored sandwich cookies, to make these cookies your own.
2. How do I know when the cookies are done baking?
The edges should look set, but the centers can appear slightly underbaked. They will continue to bake on the baking sheet after you remove them from the oven.
3. Can I make the dough in advance?
Absolutely! You can prepare the dough ahead of time, shape it into balls, and freeze them. Just bake them directly from the freezer, adding a minute or two to the baking time.
Cookies and Cream Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful Cookies and Cream Cookies with chocolate chunks and creamy white chocolate, perfect for any occasion.
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
- 4 tablespoons unsalted butter (softened, at room temperature)
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 10 Oreo or chocolate sandwich cookies (coarsely chopped)
- 1/2 cup white chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats. Set them aside.
- In a small bowl, whisk together the flour, cornstarch, baking powder, and salt. Set this mixture aside.
- In a large mixing bowl, beat the softened butter and sugar on medium speed until combined.
- Add the egg and vanilla extract, mixing until smooth and scraping the sides of the bowl as needed.
- Reduce the mixer speed to low and slowly add the dry ingredients. Mix until a dough forms.
- Fold in the chopped Oreo cookies and white chocolate chips until well combined.
- Use a small cookie scoop (about 2 tablespoons of dough) to portion out cookies. Round them with your hands and gently press down.
- Bake for 8-10 minutes until edges are set; the centers may look underbaked. Cool on a rack before serving.
Notes
Store in an airtight container at room temperature for up to a week. Refrigerate for up to two weeks or freeze for three months. Experiment with different chocolate chips for variety.