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Cookies and Cream Cookies Recipe

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Delight in these irresistible Cookies and Cream Cookies, featuring a soft and tender base loaded with crunchy Oreo pieces and sweet white chocolate chips. Perfectly balanced with a buttery flavor, these cookies are easy to make and bake to golden perfection in just minutes. Ideal for sharing or a cozy treat.

Ingredients

Dry 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

Wet Ingredients

  • 4 tablespoons unsalted butter, softened at room temperature
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla bean paste

Mix-ins

  • 10 Oreo or chocolate sandwich cookies, coarsely chopped
  • 1/2 cup white chocolate chips

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats (silpat) to prevent sticking. Set aside while you prepare the dough.
  2. Mix Dry Ingredients: In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt for balanced flavor.
  3. Cream Butter and Sugar: In a large mixing bowl, using an electric or stand mixer, beat the softened butter and granulated sugar together on medium speed until fully combined and creamy, about 2-3 minutes.
  4. Add Egg and Vanilla: Add the egg and vanilla bean paste to the butter-sugar mixture. Beat on medium speed until the mixture is smooth and uniform, scraping down the sides of the bowl with a rubber spatula to incorporate all ingredients well.
  5. Combine Wet and Dry Ingredients: Lower the mixer speed to low and gradually add the dry ingredients to the wet mixture. Mix just until a cookie dough forms to avoid overworking the dough.
  6. Add Cookies and Chocolate Chips: Gently fold in the coarsely chopped Oreo cookies and white chocolate chips until evenly distributed throughout the dough.
  7. Scoop and Shape Cookies: Use a small cookie scoop equivalent to 2 tablespoons to portion the dough. Roll each portion lightly by hand to form a ball and gently press down slightly to flatten.
  8. Bake: Place the shaped dough balls on the prepared baking sheets spaced evenly. Bake in the preheated oven for 8-10 minutes or until the cookie edges are set and lightly golden. The centers may look slightly underbaked – this is desired for a soft middle.
  9. Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely. This helps them set perfectly while maintaining a soft texture inside.
  10. Serve and Enjoy: Once cooled, indulge in your homemade Cookies and Cream Cookies with a glass of milk, coffee, or simply as a delightful snack.

Notes

  • Do not overmix the dough once dry ingredients are added to keep cookies tender.
  • For more intense vanilla flavor, vanilla bean paste is preferred over extract, but vanilla extract can be used as a substitute.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
  • Adjust baking time slightly if using larger or smaller cookie dough scoops.
  • For a richer taste, use unsalted butter and add a pinch of flaky sea salt atop cookies before baking.

Find it online: https://yumntasty.com/cookies-and-cream-cookies-recipe/