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.