Why Make This Recipe
Cookies and Cream Cookies are a delightful treat that combine the classic flavors of chocolate and creamy vanilla. With pieces of Oreo mixed into a soft cookie base and a touch of white chocolate, these cookies give you the perfect balance of crunch and chewiness. They are easy to make and great for any occasion, from a cozy night in to a party treat!
How to Make Cookies and Cream Cookies
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
- 4 tablespoons unsalted butter (softened, at room temperature)
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 10 Oreo or chocolate sandwich cookies (coarsely chopped)
- 1/2 cup white chocolate chips
Directions
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use an electric mixer or stand mixer to beat together the softened butter and sugar on medium speed until well combined.
- Add the egg and vanilla extract. Mix until smooth, ensuring there are no lumps. Remember to scrape the sides of the bowl with a rubber spatula.
- Reduce the mixer speed to low. Gradually add the dry ingredients to the wet mixture. Continue mixing until a cookie dough forms.
- Fold in the chopped Oreo cookies and white chocolate chips until they are evenly distributed.
- Using a small cookie scoop (about 2 tablespoons of dough), scoop and round the dough with your hands. Place them on the prepared baking sheets and gently press down just a little.
- Bake for 8-10 minutes, or until the edges are set. It’s perfectly fine if the centers look slightly underbaked.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a cooling rack. Enjoy!
How to Serve Cookies and Cream Cookies
Serve these amazing cookies warm, fresh from the oven, or at room temperature. They pair perfectly with a glass of milk or a scoop of vanilla ice cream for an extra treat. Share them with friends and family or enjoy them as a special snack for yourself.
How to Store Cookies and Cream Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should stay soft for about a week. If you want to keep them longer, consider freezing them. Place the cooled cookies in a freezer-safe bag and they can last for up to three months. Just let them thaw at room temperature before enjoying!
Tips to Make Cookies and Cream Cookies
- Make sure your butter is at room temperature for easy mixing.
- Don’t overmix the dough; just combine until it’s ready to prevent tough cookies.
- Feel free to adjust the amount of chopped Oreos or white chocolate chips to suit your taste!
- For an extra crunch, bake them a little longer, but be careful not to overbake.
Variation
If you’re looking to change things up, try adding different types of chips, like milk chocolate or dark chocolate, instead of white chocolate. You can also replace some of the Oreo cookies with different types of sandwich cookies for a unique twist.
FAQs
Q: Can I use margarine instead of butter?
A: Yes, you can use margarine, but it may change the texture slightly. Ensure that it is softened like the butter.
Q: How can I make these gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend. Make sure the baking powder and other ingredients are also gluten-free.
Q: Can I bake these cookies without an electric mixer?
A: Yes! You can mix the ingredients by hand using a bowl and a sturdy spatula or wooden spoon. It may take a bit more effort, but it will work just fine!
Cookies and Cream Cookies
Ingredients
Method
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use an electric mixer or stand mixer to beat together the softened butter and sugar on medium speed until well combined.
- Add the egg and vanilla extract. Mix until smooth, ensuring there are no lumps. Remember to scrape the sides of the bowl with a rubber spatula.
- Reduce the mixer speed to low. Gradually add the dry ingredients to the wet mixture. Continue mixing until a cookie dough forms.
- Fold in the chopped Oreo cookies and white chocolate chips until they are evenly distributed.
- Using a small cookie scoop (about 2 tablespoons of dough), scoop and round the dough with your hands. Place them on the prepared baking sheets and gently press down just a little.
- Bake for 8-10 minutes, or until the edges are set. It’s perfectly fine if the centers look slightly underbaked.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a cooling rack.