Cookies and Cream Cookie Recipe
This Cookies and Cream Cookie recipe is chewy, soft, and loaded with chunks of Oreo cookies, white chocolate chips. These cookies have a creamy sweet flavor that resembles cookies and cream ice cream but in a cookie form!
Servings: 22 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
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat/silicone baking mats. Set aside.
- In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl with an electric mixer or a stand mixer, beat together the butter and sugar on medium speed until combined.
- Add the egg and vanilla extract and mix together until smooth and there are no lumps. Be sure to scrape the sides of the bowl with a rubber spatula.
- Reduce to low speed and slowly add the dry ingredients to the wet ingredients. Continue to mix together just until cookie dough forms then add the chopped cookies and white chocolate chips until evenly dispersed.
- Use a small cookie scoop (equivalent to 2 tablespoons of cookie dough) to scoop cookie dough and round with your hand. Gently press down on the cookies just a bit. Bake for 8-10 minutes or until the sides are set. It's ok if the centers of the cookies look underbaked. Let the cookies cool for a few minutes before transferring them to a cooling wrack. Enjoy!
Notes
Recipe Adapted from Fresh April Flours.