Best Cookies And Cream Cookies
These cookies and cream cookies are thick, soft, and chewy, loaded with chunks of Oreos and chopped cookies and cream chocolate, then finished with white chocolate chips while they are still warm.
Ingredients
- ½ cup Butter soft, unsalted
- ⅓ Cups Granulated sugar
- ½ Cups Brown sugar
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 Egg yolk
- ½ teaspoon Salt
- 1 teaspoon Baking soda
- 2 Cups Flour
- 12 Oreos chunks
- 5 oz Cookies and cream chocolate
- ⅓ cup white chocolate chips for the top
Instructions
Make the dough
- Cream: In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, salt, and vanilla extract with an electric hand mixer for 2 to 3 minutes, until light and creamy.
- Eggs: Add the egg and egg yolk and mix until smooth.
- Dry Ingredients: Add the flour and baking soda and mix until almost combined, with a few dry streaks remaining.
- Fold: Add the chopped cookies and cream chocolate and Oreo chunks and fold them in with a spatula, just until the dough comes together.
- Chill: Cover the bowl and refrigerate for at least 1 hour, or overnight for the best flavor.
Bake the cookies
- Scoop: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Scoop the dough into 1 tablespoon balls and space them about 5 cm (2 inches) apart.
- Bake: Bake for 11 to 12 minutes, until the edges are light golden and the centers still look soft.
- Top and Cool: Immediately press white chocolate chips onto the warm cookies. Let them rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Notes
- Oreo Size: Break the Oreos into quarters. Fine crumbs turn the dough gray.
- No Cookies and Cream Bar? Use the same weight of white chocolate plus 2 extra crushed Oreos.
- Bigger Cookies: 2 tablespoon scoops bake in 13 to 14 minutes; ¼ cup scoops bake in 15 to 17 minutes.
- Storage: Keep in an airtight container at room temperature for up to 5 days. The Oreos are crunchiest in the first 2 to 3 days.
- Freezing: Freeze dough balls for up to 3 months and bake from frozen, adding about 1 minute.
Nutrition
Calories: 358kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 51mgSodium: 309mgPotassium: 86mgFiber: 1gSugar: 22gVitamin A: 280IUVitamin C: 0.02mgCalcium: 30mgIron: 3mg
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