Cookies and Cream Cookies are a fun and delightful treat that combines the classic flavors of cookies and cream with the comforting texture of homemade cookies. They are perfect for parties, family gatherings, or just a cozy night in. If you love the crunch of Oreo cookies and the sweetness of white chocolate in your cookies, then this recipe is for you!
How to Make Cookies and Cream Cookies
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 your oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set them aside.
- In a small bowl, whisk together the flour, cornstarch, baking powder, and salt. Set this mixture aside.
- In a large mixing bowl, use an electric mixer or stand mixer to beat the softened butter and sugar together on medium speed until combined.
- Add the egg and vanilla extract to the butter and sugar, mixing until smooth with no lumps. Be sure to scrape down the sides of the bowl with a rubber spatula.
- Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture. Mix just until the cookie dough forms. Then, fold in the chopped Oreo cookies and white chocolate chips until they are evenly distributed.
- Use a small cookie scoop (about 2 tablespoons of cookie dough) to scoop the dough and round it with your hands. Gently press down on each cookie just a bit to flatten.
- Bake the cookies for 8-10 minutes, or until the edges are set. It’s okay if the centers look a little underbaked. Let them cool for a few minutes before transferring to a cooling rack. Enjoy!
How to Serve Cookies and Cream Cookies
Cookies and Cream Cookies are delicious on their own, but they can also be served warm with a glass of cold milk. For an extra treat, try serving them alongside a scoop of vanilla ice cream or crumbled over a dessert.
How to Store Cookies and Cream Cookies
Store your Cookies and Cream Cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies. Simply place them in a freezer-safe bag or container, and they will last for up to three months. When you’re ready to eat them, just let them thaw at room temperature.
Tips to Make Cookies and Cream Cookies
- Make sure your butter is at room temperature for easier mixing.
- For fluffier cookies, avoid overmixing the dough once you add the dry ingredients.
- You can adjust the number of Oreo cookies based on your preference for a crunchier cookie.
- If you prefer a salted cookie, sprinkle a little sea salt on top before baking.
Variation
For a twist on the classic recipe, consider using different types of cookie sandwiches, such as peanut butter or mint-flavored cookies. You can also swap the white chocolate chips for dark or milk chocolate chips.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may change the texture slightly.
2. Can I make the cookie dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking, or freeze it for later use.
3. How do I know when the cookies are done?
Look for set edges and a slightly underbaked center. They will continue to firm up as they cool on the baking sheet.
Cookies and Cream Cookie Recipe
Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt; then set aside.
- In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each, then stir in the vanilla extract until just combined.
- Gradually add the dry ingredients to the wet, mixing on low speed until just combined with no flour streaks.
- Gently fold in the crushed chocolate sandwich cookies until evenly distributed throughout the dough.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes to prevent spreading.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto prepared sheets, leaving space, and bake for 10-12 minutes until edges are lightly golden.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.