Cookies and Cream Cookies
Soft, chewy cookies filled with crushed Oreos and white chocolate chips, perfect for satisfying your sweet tooth!
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
Store cookies in an airtight container at room temperature for up to a week. Freeze for longer storage. Chilling the dough for 30 minutes can help create thicker cookies.