Cookies And Cream Cookie (Print Version)

Soft, chewy treats loaded with crushed chocolate sandwich cookies and white chocolate chips for classic cookies 'n cream flavor.

# What You 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

# How To Make It:

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 blend dry ingredients into the wet mixture, mixing just until combined.
06 - Gently fold chopped chocolate sandwich cookies and white chocolate chips into the dough.
07 - Drop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are lightly golden and centers are set.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Handy Tips:

01 -
  • Its basically your favorite ice cream flavor transformed into a handheld cookie that you can eat for breakfast
  • The combination of crunchy cookie pieces and creamy white chocolate creates this incredible texture contrast that keeps every bite interesting
  • These cookies stay soft for days, making them perfect for sharing (or keeping all to yourself)
02 -
  • Overbaking is the enemy here, pull them out when edges just start to turn golden because they continue cooking on the hot pan
  • Room temperature ingredients matter, especially the butter, or your dough wont cream properly and texture will suffer
  • Chopping the sandwich cookies by hand gives you better control over chunk size compared to a food processor
03 -
  • Press a few extra cookie chunks onto the tops before baking for that professional bakery look
  • Chill the dough for 30 minutes if your kitchen is warm to prevent cookies from spreading too thin

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