Best Cookies And Cream Cookies
These cookies and cream cookies are made with crispy on the outside and soft on the inside cookies with oreo chunks, cookies and cream chocolate, and white chocolate chips.
Ingredients
- 115 g Butter soft
- 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
- 150 g Cookies and cream chocolate
- ⅓ cup white chocolate chips for the top
Instructions
- Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, salt, vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
- Add the egg, and egg yolk, and mix until combined and creamy.
- Then, add the flour, and baking soda, and mix with the hand mixer until almost combined.
- Add the chopped cookies and cream chocolate and the oreo chunks, and fold with a spatula until the mixture is just combined.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Use a cookie scooper to scoop out the cookies or scoop the cookies with a tbsp, 1 ½ tablespoon at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
- Immediately add white chocolate chips on top. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 239kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 34mgSodium: 207mgPotassium: 58mgFiber: 1gSugar: 15gVitamin A: 188IUVitamin C: 0.02mgCalcium: 20mgIron: 2mg
Tried this recipe?Let us know how it was!