Cookies and Cream Cookies
These Cookies and Cream Cookies are a delightful blend of crunchy cream-filled cookie pieces and a soft, buttery dough, perfect for a cozy family treat.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened Gives rich, tender cookies.
- 1 cup granulated sugar For sweetness and structure.
- 1/2 cup light brown sugar, packed Adds depth and a caramel note.
- 2 large eggs, room temperature Bind the dough and add lift.
- 2 teaspoons vanilla extract Warms the flavor profile.
- 2 1/2 cups all-purpose flour The base of the cookie.
- 1 teaspoon baking soda Helps with gentle rising.
- 1/2 teaspoon salt Balances sweetness.
- 1 cup crushed sandwich cookies (about 10–12 Oreos) The signature cookies and cream crunchy bits.
- 1 cup white chocolate chips or chopped white chocolate Optional, for creamy pockets.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients until just combined.
- Gently fold in the crushed sandwich cookies and white chocolate chips.
- Scoop tablespoons of dough onto the prepared baking sheets, leaving space for spreading.
Baking
- Bake for 9 to 12 minutes, until the edges are set and the centers look slightly underbaked.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Chill the dough for thicker cookies and use room temperature eggs for even mixing. Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.