Cookies and Cream (Print Version)
Soft chewy treats loaded with crushed sandwich cookies and white chocolate chips—classic flavor in every bite.
# 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 Make It:
01 - Preheat oven to 350°F and line baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until well blended.
03 - In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy, approximately 2-3 minutes.
04 - Beat in egg and vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
06 - Gently fold in chopped chocolate sandwich cookies and white chocolate chips until evenly distributed.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake for 10-12 minutes or until edges are lightly golden and centers appear set.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The white chocolate balances the dark cocoa cookies for a flavor that hits every craving
- They stay soft for days, making them perfect for sharing or keeping all to yourself
02 -
- Overmixing the dough makes tough cookies—stop as soon as flour disappears
- Chopped cookies create better distribution than whole ones, and some pieces should be visible on top
03 -
- Press a few extra cookie chunks into the tops before baking for that professional bakery look
- Underbake by 1 minute if you prefer extra soft centers—they'll firm up as they cool