Cookies and Cream Cookie (Print Version)

Soft, chewy cookies stuffed with crushed 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 Cook:

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 creamy white chocolate and crispy cookie pieces creates something magical in every bite
  • These cookies stay soft for days, making them perfect for sharing or keeping all to yourself
02 -
  • Overbaking is the enemy of chewy cookies—pull them from the oven when edges are set but centers still look soft
  • Room temperature ingredients create the best texture, so plan ahead and let everything sit out for 30 minutes
03 -
  • Chill your dough for 30 minutes before baking to prevent excessive spreading in high humidity
  • Use a cookie scoop for uniform portions that bake evenly and look professionally made

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