Cookies and Cream Cookie (Printable)

Soft chewy treats loaded with crushed chocolate sandwich cookies and white chocolate chips for classic cream flavor.

# 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

# How To Make:

01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until well blended.
03 - In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy, about 2-3 minutes.
04 - Beat in egg and vanilla extract until fully incorporated into the mixture.
05 - Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
06 - Gently fold in chopped chocolate sandwich cookies and white chocolate chips until evenly distributed.
07 - Drop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes or until edges are lightly golden and centers appear set.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • The texture contrast between chewy cookie dough, crispy sandwich cookie pieces, and creamy white chocolate is absolutely addictive
  • These cookies stay soft for days, making them perfect for sharing or keeping all to yourself
02 -
  • Press a few extra cookie chunks into the tops before baking for that professional bakery look
  • Room temperature butter makes all the difference between cookies that spread beautifully and ones that stay in sad little mounds
03 -
  • Chop your sandwich cookies into various sizes—some fine crumbs, some larger chunks—for texture throughout every bite
  • Let the dough rest in the refrigerator for 30 minutes before baking for even richer flavor and thicker cookies

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