Description
These decadent Cookies and Cream Cookies combine buttery, soft dough with crunchy Oreo cookie pieces and creamy white chocolate chips for an irresistible treat. Perfectly baked to golden edges with gooey centers, these cookies are a delightful twist on a classic favorite that you’ll love biting into anytime.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Add-ins
- 1 cup Oreo cookies, coarsely chopped
- 1 cup white chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix dry ingredients: In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. This will ensure all the leavening agents and seasonings are evenly distributed for consistent texture.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes creamy, light, and fluffy. This step helps incorporate air for a tender cookie.
- Add egg and vanilla: Beat in the large egg and vanilla extract until the mixture is smooth and fully combined, scraping down the sides of the bowl as needed.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture. Mix gently until a soft cookie dough forms, being careful not to overmix to keep the cookies tender.
- Fold in add-ins: Carefully fold in the coarsely chopped Oreo cookies and white chocolate chips, distributing them evenly throughout the dough.
- Portion dough onto baking sheets: Scoop out about 2 tablespoons of dough for each cookie onto the prepared baking sheets. Press each mound down slightly to help them spread evenly as they bake.
- Bake cookies: Place the baking sheets in the preheated oven and bake for 8-10 minutes. The edges should be set and lightly golden, while the centers may look slightly underbaked for a soft and chewy texture.
- Cooling: Let the cookies cool on the baking sheets for a few minutes so they firm up. Then transfer them to a wire cooling rack to cool completely before serving.
Notes
- Do not overbake; removing the cookies while centers are slightly underbaked yields a soft, chewy texture.
- You can substitute Oreos with any similar chocolate sandwich cookies if preferred.
- Make sure butter is softened for easier creaming and better texture.
- Pressing the dough slightly before baking helps achieve even spreading and shape.
- Store cookies in an airtight container at room temperature for up to one week.
