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Cookies and Cream Cookie Recipe

Cookies and Cream Cookie Recipe
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★★★★★

5.1 from 27 reviews

Delight in these irresistible Cookies and Cream Cookies, featuring a soft buttery base loaded with chunks of classic Oreo cookies and creamy white chocolate chips. Perfect for any cookie lover, these treats combine a tender crumb with crunchy cookie bits for a delightful texture and a rich, sweet flavor that’s sure to satisfy your sweet tooth.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 4 tablespoons unsalted butter, softened, at room temperature
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins

  • 10 Oreo or chocolate sandwich cookies, coarsely chopped
  • 1/2 cup white chocolate chips

Instructions

  1. Prepare Oven and Baking Sheets: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or a silicone baking mat to ensure the cookies don’t stick and bake evenly. Set aside.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined. This ensures even distribution of leavening agents and seasoning in the dough.
  3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer or stand mixer, beat the softened butter and granulated sugar on medium speed until the mixture is smooth and creamy, which will help create a tender cookie texture.
  4. Add Egg and Vanilla: Crack in the large egg and pour in the vanilla extract, mixing until the batter is smooth and uniform with no lumps. Use a rubber spatula to scrape down the sides of the bowl as needed to ensure everything is evenly combined.
  5. Incorporate Dry Ingredients: Lower the mixer speed to low and gradually add the dry flour mixture to the wet ingredients. Mix only until the dough just forms to avoid overworking, which can make the cookies tough.
  6. Fold in Cookies and White Chocolate: Gently fold in the coarsely chopped Oreo cookies and white chocolate chips until evenly dispersed throughout the dough.
  7. Scoop and Shape: Use a small cookie scoop (about 2 tablespoons of dough) to portion the cookie dough onto the prepared baking sheets. Gently round the scoops with your hand and lightly press down the tops to slightly flatten.
  8. Bake: Place the tray in the preheated oven and bake for 8 to 10 minutes, or until the cookie edges are set but the centers still look slightly underbaked. This ensures a soft, chewy texture.
  9. Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up without losing moisture.
  10. Serve and Enjoy: Once cooled, serve these delicious Cookies and Cream Cookies and enjoy them with a glass of milk or your favorite beverage.

Notes

  • For best results, use room temperature butter so it creams smoothly with the sugar.
  • You can substitute white chocolate chips with semi-sweet or milk chocolate chips depending on your preference.
  • Do not overmix the dough once the flour is added to prevent dense cookies.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.
  • You can freeze the cookie dough balls for up to 3 months; bake them directly from frozen, adding a couple of extra minutes to the baking time.

Nutrition

Keywords: cookies and cream cookies, Oreo cookies, white chocolate chip cookies, easy homemade cookies, dessert recipe

Find it online: https://frommamamaya.com/cookies-and-cream-cookie-recipe/