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Chewy, soft cookies loaded with chunks of Oreo cookies and white chocolate chips, offering a creamy sweet flavor reminiscent of cookies and cream ice cream.

Ingredients

Scale
  • 1 cup + 2 tablespoons all-purpose flour (spooned and leveled)
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, softened at room temperature
  • 1/2 cup + 2 tablespoons granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 10 Oreo or chocolate sandwich cookies, coarsely chopped
  • 1/2 cup white chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl with an electric mixer or stand mixer, beat together the butter and sugar on medium speed until combined.
  4. Add the egg and vanilla extract and mix until smooth with no lumps, scraping bowl sides with a rubber spatula.
  5. Reduce mixer speed to low and slowly add the dry ingredients to the wet ingredients. Mix just until cookie dough forms.
  6. Fold in the chopped Oreo cookies and white chocolate chips until evenly dispersed.
  7. Use a small cookie scoop (about 2 tablespoons) to scoop dough and roll with your hand into balls. Place on prepared baking sheets and gently press down slightly.
  8. Optionally, add a few extra Oreo pieces and white chocolate chips on top of each cookie.
  9. Bake for 8-10 minutes or until the edges are set. Centers may look slightly underbaked, which is okay.
  10. Let cookies cool on the baking sheet for a few minutes before transferring to a cooling rack. Enjoy!

Notes

Recipe adapted from Fresh April Flours., Use room temperature butter and egg for better mixing and softer cookies., You may substitute Golden Oreos for a vanilla flavor., White chocolate chips can be substituted with milk chocolate, semi-sweet, caramel chips, or chopped cookies-and-cream candy bars., To make bars, press dough into a 9×9 inch baking dish lined with parchment and bake about 10 minutes longer., Store baked cookies in an airtight container at room temperature up to 7 days, or freeze up to 3 months after flash freezing on a baking sheet., Cookie dough may be frozen in individual scoops and baked from frozen, adding a minute or two to bake time if needed.

Nutrition

Find it online: https://cookerygood.com/the-best-cookies-and-cream-cookie-recipe/