Cookies And Cream Cookie (Printable version)
Soft chewy cookies loaded with crushed chocolate sandwich cookies and white chocolate chips
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/2 cup packed brown sugar
07 - 1 large egg
08 - 2 teaspoons vanilla extract
→ Add-ins
09 - 14 chocolate sandwich cookies, coarsely chopped
10 - 1 cup white chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt.
03 - In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy.
04 - Beat in egg and vanilla extract until combined.
05 - Gradually add dry ingredients to the wet mixture, mixing until just combined.
06 - Gently fold in chopped chocolate sandwich cookies and white chocolate chips.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10–12 minutes or until edges are lightly golden and centers are set.
09 - Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert advice:
01 -
- The texture contrast between chewy dough and crunchy cookie pieces is absolutely addictive
- They bake up thick with slightly crisp edges and soft centers that never disappoint
02 -
- Overbaking is the enemy of chewy cookies, so pull them out when edges are barely golden
- The dough continues cooking on the hot baking sheet, which is why that initial 5 minute rest period matters
03 -
- Room temperature ingredients make all the difference in texture, so plan ahead
- A cookie scoop ensures uniform sizing and even baking every time