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Cookies and Cream Cookies: Easy Cookie Recipe
Why Make This Recipe
Cookies and Cream Cookies are a delightful treat that combine classic cookie flavors with the beloved taste of Oreo cookies. They are easy to make and perfect for satisfying your sweet tooth. Whether you’re baking for a party, special occasion, or just because, this recipe creates chewy cookies that everyone will enjoy. The combination of white chocolate chips and chopped Oreo cookies adds a creamy, delightful crunch to each bite.
How to Make Cookies and Cream Cookie Recipe
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 the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats and set aside.
- In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, use an electric mixer or stand mixer to beat together the butter and sugar on medium speed until well combined.
- Add the egg and vanilla extract, mixing until smooth. Be sure to scrape the sides of the bowl with a rubber spatula to combine everything evenly.
- Reduce the mixer speed to low and slowly add the dry ingredients to the wet mixture. Mix until a cookie dough forms. Gently fold in the chopped Oreo cookies and white chocolate chips until evenly distributed.
- Use a small cookie scoop to measure out about 2 tablespoons of cookie dough. Roll it into a ball with your hands and gently press down on the cookies.
- Bake for 8-10 minutes, or until the edges are set. The centers may look slightly underbaked – this is okay. Let the cookies cool for a few minutes before transferring them to a cooling rack. Enjoy!
How to Serve Cookies and Cream Cookies
These cookies are best enjoyed fresh from the oven but can also be served at room temperature. You can serve them on their own, with a glass of milk, or alongside a scoop of ice cream for a delicious dessert. They also make a great addition to cookie platters.
How to Store Cookies and Cream Cookies
To store the cookies, let them cool completely first. Place them in an airtight container and keep them at room temperature. They will stay fresh for up to one week. If you want to keep them longer, you can freeze the cookies in a sealed freezer bag for up to three months. When ready to enjoy, simply thaw at room temperature.
Tips to Make Cookies and Cream Cookie Recipe
- Make sure your butter is softened to room temperature for better mixing.
- Don’t overmix the dough once you add the dry ingredients; mix just until combined for a softer cookie.
- Experiment with other mix-ins like chopped nuts or different types of chocolate chips for variation.
- Check your cookies at 8 minutes to avoid overbaking; they will continue to firm up as they cool.
Variation
You can use different flavors of sandwich cookies, like peanut butter or mint, to create unique variations of this recipe. Feel free to swap out the white chocolate chips for milk or dark chocolate chips according to your taste.
FAQs
What should I do if my cookie dough is too sticky?
If your dough feels too sticky, you can add a little more flour, a tablespoon at a time, until it reaches a manageable consistency for scooping.
Can I use margarine instead of butter?
Yes, margarine can be used instead of butter, but it may affect the cookie’s texture and flavor slightly.
Can I make this dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days. Just let it sit at room temperature before baking for even consistency.
Cookies and Cream Cookies
Delightful cookies combining classic flavors with the beloved taste of Oreo cookies, featuring white chocolate chips for a creamy crunch.
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 + 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 10 cookies Oreo or chocolate sandwich cookies (coarsely chopped)
- 1/2 cup white chocolate chips
Instructions
Preparation
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats and set aside.
- In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, use an electric mixer or stand mixer to beat together the butter and sugar on medium speed until well combined.
- Add the egg and vanilla extract, mixing until smooth. Scrape the sides of the bowl with a rubber spatula to combine everything evenly.
- Reduce the mixer speed to low and slowly add the dry ingredients to the wet mixture. Mix until a cookie dough forms.
- Gently fold in the chopped Oreo cookies and white chocolate chips until evenly distributed.
Baking
- Use a small cookie scoop to measure out about 2 tablespoons of cookie dough. Roll it into a ball and gently press down on the cookies.
- Bake for 8-10 minutes, or until the edges are set. The centers may look slightly underbaked – this is okay.
- Let the cookies cool for a few minutes before transferring them to a cooling rack.
Notes
Best enjoyed fresh from the oven but can also be served at room temperature. Store in an airtight container for up to one week or freeze for up to three months.
