Cookies and Cream Cookies
A comforting blend of crunchy chocolate sandwich cookies and soft, buttery dough. Perfect for a cozy treat any time.
Ingredients
For the Cookie Dough
- 2 1/4 cups all-purpose flour The base for that tender chew.
- 1 teaspoon baking soda Helps the cookies spread beautifully.
- 1/2 teaspoon salt Balances the sweetness.
- 1 cup unsalted butter, softened Gives the dough richness and tenderness.
- 3/4 cup granulated sugar For that bright sweetness.
- 3/4 cup packed brown sugar Adds moisture and caramel notes.
- 2 large eggs, room temperature Bind everything together.
- 2 teaspoons vanilla extract Enhances the cream notes.
- 12-14 cookies chocolate sandwich cookies, coarsely chopped The star: crunchy chocolate cookies.
- 1 cup optional white chocolate chips or dark chocolate chunks For extra melty pockets of joy.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually fold the dry ingredients into the wet until just combined, then gently fold in the chopped chocolate sandwich cookies and optional chocolate chips.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared sheets, spacing them about 2 inches apart.
- For thicker cookies, chill the dough for 10 minutes before baking.
Baking
- Bake for 10–12 minutes until the edges are set and the centers still look slightly soft.
- Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra creaminess, fold in white chocolate chips or a handful of mini marshmallows. To make gluten-free, substitute a 1:1 gluten-free flour blend. For a healthy option, swap half the flour for oat flour and reduce sugar by 1/4 cup.