Cookies and Cream Cookies
Delightful cookies that combine rich chocolate sandwich cookies with sweet white chocolate chips, perfect for cookie lovers.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 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 granulated sugar
- 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 10 Oreo or chocolate sandwich cookies (coarsely chopped)
- 1/2 cup white chocolate chips
Instructions
Preparation
- Preheat your oven to 350 degrees F. Line your baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together on medium speed until well combined.
- Add the egg and vanilla extract to the mixture and continue mixing until smooth, scraping the sides of the bowl.
- Reduce mixer speed to low and slowly add the dry ingredients to the wet mixture until cookie dough forms.
- Add the chopped cookies and white chocolate chips, mixing until evenly distributed.
- Use a small cookie scoop to portion out the dough, roll into balls, and slightly flatten each ball.
Baking
- Bake the cookies for 8-10 minutes or until the edges are set; the centers may look slightly underbaked.
- Allow the cookies to cool for a few minutes on the baking sheet before transferring to a cooling rack.
Notes
Store Cookies and Cream Cookies in an airtight container at room temperature for up to a week. Can be refrigerated for up to two weeks. For extra chocolate flavor, add dark chocolate chips.