Cookies and Cream Cookie
Soft, chewy cookies packed with chunks of Oreos and sweet white chocolate chips. These Cookies and Cream Cookies are bakery-style treats that combine classic flavors in every bite.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Spatula
- Baking sheet
- Parchment Paper
Ingredients
- 1 cup + 2 tbsp all-purpose flour
- 1 tsp cornstarch
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 4 tbsp unsalted butter softened, room temperature
- ½ cup + 2 tbsp granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 10 Oreo cookies coarsely chopped
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In a mixing bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
- Mix in egg and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in chopped Oreos and white chocolate chips.
- Scoop dough using a small cookie scoop or tablespoon, place on baking sheet, and flatten slightly.
- Bake for 8–10 minutes, until edges are set but centers remain soft.
- Allow cookies to cool for a few minutes on the tray before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to 1 week at room temperature. For longer storage, freeze baked cookies for up to 3 months. Chill dough for 30 minutes if cookies spread too much during baking.