Description
These Homemade Cookies ‘n Cream Cookies are a delightful treat combining classic cookie dough with crushed chocolate sandwich cookies and white chocolate chips, delivering a perfect balance of crunchy and creamy textures. Ideal for cookie lovers seeking a nostalgic yet elevated dessert experience.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups crushed chocolate sandwich cookies such as Oreos (about 18 cookies)
- 1 1/2 cups white chocolate chips
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt for balanced flavor.
- Cream butter and sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is creamy and light in color, which helps create a tender cookie texture.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure even mixing, then pour in the vanilla extract for added aroma and flavor.
- Combine wet and dry: Gradually add the dry flour mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can toughen cookies.
- Fold in extras: Gently fold in the crushed chocolate sandwich cookies and white chocolate chips, distributing them evenly throughout the dough for consistent bursts of flavor.
- Scoop dough: Using a tablespoon or cookie scoop, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 9 to 11 minutes or until the edges are lightly golden while the centers remain soft, indicating perfect doneness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and retain their chewy texture.
Notes
- For extra cookie pieces, press a few larger chunks of crushed cookies onto the top of each dough ball before baking.
- Chilling the dough for 30 minutes before baking helps produce thicker, less spread cookies.
