cookies and cream cookies
These delightful Cookies and Cream Cookies combine the rich flavor of chocolate cookies with the creamy crunch of Oreo pieces. They are perfect for any gathering or as a treat any time of the day.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 baking sheet
- 1 parchment paper
- 1 cookie scoop or tablespoon
- 1 cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups crushed Oreo cookies
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time to the mixture, mixing well after each addition. Then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed Oreo cookies and chocolate chips until they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For a more intense cookie flavor, you can mix in some additional crushed Oreos on top before baking.
You can store the cookies in an airtight container at room temperature for up to a week.
If you prefer chewier cookies, slightly underbake them and allow them to cool on the baking sheet longer.