Description
Indulge in these irresistible Cookies and Cream Cookies packed with chunks of chocolate and cream-filled cookies, a crowd-pleasing treat!
Ingredients
Scale
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 20 chocolate sandwich cookies, roughly chopped (about 2 cups)
- ½ cup white chocolate chips (optional)
- ¼ cup semi-sweet chocolate chips (optional)
- Mint Cookies and Cream Cookies: Use mint-flavored chocolate sandwich cookies in place of regular ones and add ¼ teaspoon of mint extract to the dough
- Double Chocolate Cookies and Cream: Replace ¼ cup of flour with unsweetened cocoa powder
- Gluten-Free Option: Use gluten-free flour blend and gluten-free chocolate sandwich cookies
Instructions
- Step 1: Prepare Your Ingredients Begin by measuring all ingredients and allowing butter and eggs to reach room temperature. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Place your chocolate sandwich cookies in a zip-top bag and use a rolling pin to break them into chunks; aim for a mix of larger pieces and smaller bits to create texture variety throughout your Cookies and Cream Cookies.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This ensures even distribution of the leavening agent throughout the cookies. Set this mixture aside while you prepare the wet ingredients.
- Step 3: Cream Butter and Sugars In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy, about 2-3 minutes. Don’t rush this step – proper creaming incorporates air into the dough for a better texture.
- Step 4: Add Eggs and Vanilla Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Then mix in the vanilla extract until fully incorporated. Your mixture should look smooth and creamy at this point.
- Step 5: Combine Dry and Wet Ingredients Gradually add the flour mixture to the butter mixture on low speed, mixing just until combined. Overmixing develops gluten, which can make your Cookies and Cream Cookies tough rather than tender.
- Step 6: Fold in Cookie Pieces and Chips Using a spatula, gently fold in the crushed chocolate sandwich cookies and chocolate chips if using. Mix just enough to distribute evenly throughout the dough, being careful not to crush the cookie pieces further.
- Step 7: Chill the Dough Cover the dough and refrigerate for at least 1 hour (or up to 3 days). This resting period allows flavors to meld and prevents excessive spreading during baking.
- Step 8: Bake to Perfection Scoop chilled dough using a 2-tablespoon cookie scoop and place on prepared baking sheets, leaving about 2 inches between cookies. Bake for 10-12 minutes until the edges are set and lightly golden, but centers still look slightly underdone. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg