Perfect Cookies & Cream Cookies
Perfect Cookies & Cream Cookies
Introduction
Prepare yourself for a truly irresistible treat! These Perfect Cookies & Cream Cookies are a dream come true, masterfully blending the delightful crunch of chocolate sandwich cookie pieces with a wonderfully soft, chewy base. Each bite offers that classic, comforting flavor you love, elevated into a homemade masterpiece. Easy to make and impossible to resist, these cookies are guaranteed to become a new favorite in your baking repertoire. Let's get baking!
Ingredients
- 2¼ cups (270g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- ¾ cup (160g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups (about 18-20 cookies) chocolate sandwich cookies (like Oreos), coarsely crushed
- ½ cup white chocolate chips (optional, for extra creaminess)
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer on medium speed, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Gently fold in the coarsely crushed chocolate sandwich cookies and white chocolate chips (if using) until evenly distributed throughout the dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- (Optional but recommended) For best results and to prevent spreading, chill the scooped cookie dough on the baking sheets in the refrigerator for 30 minutes.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set. Do not overbake.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy your perfect Cookies & Cream Cookies!
Pro Tips & Notes
- Don't Overmix the Dough: Overmixing can develop the gluten in the flour, leading to tough, dense cookies. Mix until just combined for a tender texture.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps them cream together smoothly, creating a more uniform dough and better cookie texture.
- Chill the Dough: While optional, chilling the cookie dough for at least 30 minutes helps prevent the cookies from spreading too much during baking, resulting in thicker, chewier cookies.
- Perfect Crushing: For the best texture, crush your chocolate sandwich cookies into a mix of fine crumbs and larger chunks. This gives you both flavor dispersion and satisfying bites of cookie crunch.
Nutrition Facts (per serving)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 100mg
- Total Carbohydrates: 23g
- Dietary Fiber: 0.5g
- Total Sugars: 15g
- Protein: 2g
Frequently Asked Questions
- Q: Can I use a different type of chocolate sandwich cookie? A: Absolutely! While Oreos are classic, feel free to experiment with other brands or even different flavored chocolate sandwich cookies to create unique twists.
- Q: How should I store leftover Cookies & Cream Cookies? A: Store them in an airtight container at room temperature for up to 3-4 days to maintain their freshness and chewiness.
- Q: Can I freeze the cookie dough? A: Yes, you can! Scoop the dough onto a parchment-lined baking sheet and freeze until solid. Then transfer the frozen dough balls to a freezer-safe bag or container for up to 2-3 months. Bake from frozen, adding a few extra minutes to the bake time.
- Q: Why did my cookies spread too much? A: This can happen for a few reasons: your butter might have been too soft, the dough wasn't chilled, or your oven temperature was too low. Ensure ingredients are at the correct temperature and consider chilling the dough.