Cookies and Cream Cookies
Deliciously chewy cookies filled with chunks of chocolate sandwich cookies and white chocolate chips, perfect for any occasion.
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
Add-ins
- 10 pieces Oreo or chocolate sandwich cookies (coarsely chopped)
- 1/2 cup white chocolate chips
Instructions
Preparation
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together the butter and sugar with an electric mixer on medium speed until combined.
- Add the egg and vanilla extract. Mix until smooth, scraping down the sides with a rubber spatula.
- Reduce to low speed and slowly add the dry ingredients to the wet ingredients. Mix until a dough forms.
- Fold in the chopped cookies and white chocolate chips.
Baking
- Use a small cookie scoop (about 2 tablespoons of dough). Round it in your hands and gently press down slightly.
- Bake for 8-10 minutes or until the sides are set. It's okay if the centers seem a little underbaked.
- Let cookies cool for a few minutes before transferring them to a cooling rack. Enjoy!
Notes
Chill your dough for about 30 minutes before baking for thicker cookies. For crispy cookies, bake a minute longer.