Cookies and Cream Cookie (Printable)

Soft, chewy treats loaded with crushed chocolate sandwich cookies and white chocolate chips, ready in under 30 minutes.

# What You'll Need:

01 - 2 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon salt

04 - 3/4 cup unsalted butter, softened

05 - 1/2 cup granulated sugar

06 - 1/2 cup packed brown sugar

07 - 1 large egg

08 - 2 teaspoons vanilla extract

09 - 14 chocolate sandwich cookies, coarsely chopped

10 - 1 cup white chocolate chips

01 - Preheat oven to 350°F. Line baking sheets with parchment paper.

02 - In a medium bowl, whisk together flour, baking soda, and salt until well combined.

03 - In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy, approximately 2-3 minutes.

04 - Beat in egg and vanilla extract until fully incorporated and smooth.

05 - Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.

06 - Gently fold in chopped chocolate sandwich cookies and white chocolate chips until evenly distributed throughout the dough.

07 - Sop tablespoon-sized balls of dough onto prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.

08 - Bake for 10-12 minutes or until edges are lightly golden and centers appear set.

09 - Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

01 -

That moment you bite through a white chocolate chip and hit a chunk of chocolate cookie is pure bliss
They stay soft for days if you can resist eating them all in one sitting

02 -

Overbaked cookies with crushed Oreos become disappointingly hard since the cookie pieces get too crisp
Room temperature dough spreads more evenly, cold dough from the fridge gives taller thicker cookies

03 -

Chill the dough for 30 minutes if your kitchen runs warm, this prevents cookies from spreading too thin
Rotate the baking sheets halfway through baking for even browning