Cookies and Cream Cookies
Soft and chewy cookies studded with crunchy Oreo chunks and creamy white chocolate, evoking nostalgia and joy in every bite.
Ingredients
Cookie Base
- 1 cup unsalted butter (softened to room temperature) Ensures easier mixing.
- 1 cup granulated sugar
- 1 cup brown sugar (packed) Adds chewy texture.
- 2 large eggs (room temperature) Helps achieve better emulsification.
- 1 teaspoon vanilla extract Use pure vanilla for the best flavor.
- 3 cups all-purpose flour Provides the perfect chewy base.
- 1 teaspoon baking soda Helps give the cookies lift.
- 1/2 teaspoon salt Balances sweetness.
Add-Ins
- 1 cup Oreo cookie chunks Crush them into various sizes for added texture.
- 1 cup white chocolate chips Use high-quality chips for best results.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Position racks in the middle for even baking.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with a hand mixer on medium speed until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time until fully incorporated, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, stirring until just combined.
- Fold in the Oreo cookie chunks and white chocolate chips with a spatula.
- Drop spoonfuls of dough (about 2 tablespoons) onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie.
Baking
- Bake for 10-12 minutes, or until the edges are golden brown. The centers may look soft; they will firm up as they cool.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for 30 minutes before baking for thicker cookies. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.