Cookies and Cream Cookies (Printable)
Soft chewy cookies loaded with crushed chocolate sandwich cookies and white chocolate chips
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/2 cup packed brown sugar
07 - 1 large egg
08 - 2 teaspoons vanilla extract
→ Add-ins
09 - 14 chocolate sandwich cookies, coarsely chopped
10 - 1 cup white chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt.
03 - In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy.
04 - Beat in egg and vanilla extract until combined.
05 - Gradually add dry ingredients to the wet mixture, mixing until just combined.
06 - Gently fold in chopped chocolate sandwich cookies and white chocolate chips.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10-12 minutes or until edges are lightly golden and centers are set.
09 - Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The texture is soft and chewy with perfectly crisp bites from the sandwich cookies
- White chocolate balances the dark cocoa cookies like they were meant to be together
- They're incredibly fast to throw together when that cookie craving hits hard
02 -
- Overbaking is the enemy—pull them out when edges are set and centers look slightly soft
- Chopped cookies should be in irregular pieces not uniform crumbs for the best texture variation
- Room temperature ingredients matter more here than in almost any other cookie recipe
03 -
- Chop your sandwich cookies by hand for the most satisfying chunky texture rather than uniform crumbs
- If dough feels too soft chill for 15 minutes before scooping to prevent excessive spreading