Cookies & Cream Cookies
These indulgent, chewy Cookies & Cream Cookies blend rich chocolate and crushed Oreo cookies, delivering a nostalgic treat perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup Unsalted butter, softened Allow to soften at room temperature for about one hour.
- 1 cup Granulated sugar
- 1 cup Packed brown sugar
- 2 large Eggs Add one at a time, blending well.
- 2 teaspoons Vanilla extract For extra fragrance.
- 3 cups All-purpose flour Can substitute with gluten-free blend for gluten-free version.
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Crushed Oreo cookies Consult notes for folding technique.
- 1 cup Chocolate chips Can use dark or white chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until smooth and velvety.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.
- Fold in the crushed Oreo cookies and chocolate chips carefully.
Baking
- Drop rounded tablespoons of the cookie dough onto ungreased cookie sheets, ensuring space between them.
- Bake in the preheated oven for 10-12 minutes, until edges are lightly browned but centers are still soft.
- Allow cookies to cool on wire racks before serving.
Notes
For thicker cookies, chill the dough before baking. Use fresh ingredients for best results. Experiment with different mix-ins.