Cookies and Cream Cookies
Delightful cookies blending the classic flavors of cookies and cream with soft, chewy cookie texture and crunchy Oreo bits.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour plus 2 tablespoons
- 1 teaspoon cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 4 tablespoons unsalted butter softened, at room temperature
- 1/2 cup granulated sugar plus 2 tablespoons
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 10 pieces Oreo or chocolate sandwich cookies coarsely chopped
- 1/2 cup white chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In a larger bowl, beat the softened butter and granulated sugar until smooth and creamy.
- Add the egg and vanilla extract, mixing until light and fluffy.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chopped Oreo pieces and white chocolate chips.
Baking
- Scoop the dough onto the prepared baking sheets, leaving enough space for spreading.
- Flatten the tops of the dough balls slightly.
- Bake for approximately 8 to 10 minutes, until the edges are set and the centers are soft.
- Allow the cookies to cool on the sheets for a few minutes before transferring them to wire racks.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For softer cookies, chill the dough for at least 30 minutes before baking. Store in an airtight container at room temperature for 3-4 days.