Why Make This Recipe
If you’re a fan of cookies and cream, this recipe is calling your name! Seriously, who doesn’t love that classic combo of chocolatey cookies and creamy goodness? These Cookies and Cream Cookies bring the best of both worlds right to your oven. They’re soft, chewy, and full of that delightful crunch from Oreos. Plus, they come together in no time, making them perfect for those unexpected sugar cravings or impromptu gatherings. Trust me, these cookies will have everyone begging for the recipe.
How to Make Cookies and Cream Cookie Recipe
Making these cookies is as easy as pie—wait, no, easier than pie! You need just a few ingredients and some simple steps. Here’s the breakdown:
- Preheat your oven to 350°F (that’s 175°C for our friends around the world).
- Grab your baking sheets and line them with parchment paper or silicone mats. No sticky mess, yay!
- In a small bowl, whisk together the dry ingredients: flour, cornstarch, baking powder, baking soda, and salt. Set this mix aside while we get back to our creamy goodness.
- In a larger mixing bowl, use an electric mixer to combine softened butter and sugar. You want it fluffy, like your favorite blanket.
- Add the egg and vanilla extract. Mix until everything’s smooth, scraping down those bowl sides like a pro.
- Time to combine! Switch to low speed and gradually add your dry ingredients until a dough forms (don’t overmix, or your cookies get sad).
- Toss in those coarsely chopped Oreos and white chocolate chips. This is where the cookie magic happens! 🍪
- Scoop out tablespoons of dough, shape them just a tad, and give them a gentle press.
- Bake for 8-10 minutes, until those edges are set and the centers are just a touch underbaked. Cool on a wire rack and you’re golden.
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 oven to 350°F. Line baking sheets with parchment paper or silicone mats. Set aside.
- In a small bowl, whisk flour, cornstarch, baking powder, baking soda, and salt together. Set it aside.
- In a large mixing bowl, use an electric mixer to beat together butter and sugar on medium speed until combined.
- Add the egg and vanilla, mixing until smooth. Scrape down the bowl as needed (nobody wants clumps!).
- Reduce to low speed and slowly add the dry ingredients. Mix just until cookie dough forms.
- Add the chopped cookies and white chocolate chips, mixing until evenly distributed.
- Use a small cookie scoop (about 2 tablespoons) to scoop and round the dough. Press down slightly on each cookie.
- Bake for 8-10 minutes or until the sides are set. The centers can look a bit underbaked—that’s totally OK!
- Let the cookies cool for a few minutes before transferring them to a cooling rack. Enjoy!
How to Serve Cookies and Cream Cookie Recipe
Serving these treats is a cinch! You can:
- Pair them with a glass of cold milk (because life is too short for soggy cookies).
- Stack them high on a plate for an Instagram-worthy display.
- Drop a few in a lunchbox or take them to a friend’s housewarming.
Cookies just make everything better, right? 🥳
How to Store Cookies and Cream Cookie Recipe
To keep your cookies fresh and delicious:
- Store them in an airtight container at room temperature for up to a week. If they last that long, I’ll be impressed!
- For longer storage, freeze the baked cookies in a freezer-safe bag. Just thaw them out when you’re ready to indulge!
Tips to Make Cookies and Cream Cookie Recipe
- Chill the dough for 30 minutes before baking if you want a thicker cookie.
- Don’t skip the cornstarch! It helps give those cookies a soft texture.
- Use good quality white chocolate chips. It makes ALL the difference in the flavor. Trust me! 😋
Variation
Want to switch it up? You can replace the Oreos with other chocolate sandwich cookies or even use peanut butter chips instead of white chocolate. The sky’s the limit with cookie creativity! 🌟
FAQs
1. Can I use gluten-free flour?
Absolutely! Just swap in a 1:1 gluten-free flour blend and follow the rest of the recipe.
2. How do I know when my cookies are done?
Look for set edges and slightly underbaked centers. They’ll harden up as they cool, promise!
3. Can I add nuts to this recipe?
For sure, throw in some chopped nuts if you want that extra crunch! Just keep it balanced with the other ingredients.
There you go! Get baking, and may the cookies be ever in your favor! 🔥🍪
Cookies and Cream Cookies
Ingredients
Dry Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon cornstarch Essential for soft texture
- 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 + 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 10 pieces Oreo or chocolate sandwich cookies (coarsely chopped)
- 1/2 cup white chocolate chips Use good quality for better flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to beat together the softened butter and granulated sugar until fluffy.
- Add the egg and vanilla extract, mixing until smooth and well combined.
- Reduce mixer speed to low and gradually add the dry ingredients until the dough is just combined.
Mixing In
- Fold in the chopped Oreos and white chocolate chips until evenly distributed.
- Use a small cookie scoop to portion out the dough and shape it slightly, pressing down gently on each cookie.
Baking
- Bake for 8-10 minutes, until the edges are set and the centers look slightly underbaked.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes
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