Cookies and Cream Cookie (Print)

Soft, chewy cookies loaded with crushed chocolate sandwich cookies and creamy white chocolate chips capturing classic flavor.

# Ingredient List:

→ 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

# How-To Steps:

01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl.
03 - Beat softened butter with granulated and brown sugars until light and fluffy.
04 - Mix in egg and vanilla extract until fully incorporated.
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 - Drop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes until edges are golden and centers are set.
09 - Let cool on baking sheets for 5 minutes, then transfer to wire rack.

# Expert Suggestions:

01 -
  • The combination of crushed sandwich cookies and creamy white chocolate creates that perfect cookies and cream flavor you know and love
  • These cookies stay soft and chewy for days thanks to the perfect ratio of butter to sugar
  • They come together in under 30 minutes with basic pantry ingredients
02 -
  • Overmixing the dough once you add the flour makes tough cookies, so stop as soon as you see no more dry streaks
  • Room temperature ingredients mix together better, so set your butter and egg out about 30 minutes before baking
  • These cookies continue cooking on the hot baking sheet, so pull them out when edges look slightly underdone
03 -
  • Press a few extra cookie chunks onto the tops before baking for that bakery style look
  • Add a pinch of espresso powder to the dough if you want to deepen the chocolate flavor
  • Chill the dough for 30 minutes if you prefer thicker cookies with less spread

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