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Cookies and Cream Cookies

Thick, soft-baked cookies loaded with white chocolate chips, crushed chocolate sandwich cookies, and large cookie chunks for the ultimate dessert experience.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened to room temperature
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
Mix-ins
  • 1 cup white chocolate chips reserve a few for topping
  • 15 whole chocolate sandwich cookies (like Oreos) 10 finely crushed, 5 roughly chopped

Equipment

  • Mixing bowls
  • Stand Mixer or Hand Mixer
  • Baking sheet
  • Parchment paper
  • Cookie scoop

Method
 

  1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  2. In a large bowl using a mixer, cream the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (about 2-3 minutes).
  3. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
  4. Turn mixer to low and gradually add the dry flour mixture, mixing just until combined. Do not overmix.
  5. Gently fold in the finely crushed cookie crumbs, the large cookie chunks, and the white chocolate chips using a spatula.
  6. Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 1 hour.
  7. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  8. Using a large cookie scoop (about 2-3 tablespoons), form the dough into balls and place them 2 inches apart on the baking sheets.
  9. Press reserved white chocolate chips and cookie chunks into the tops of the dough balls.
  10. Bake for 10-12 minutes until the edges are lightly golden but centers are still soft.
  11. Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. Cookie dough balls can be frozen for up to 3 months and baked straight from frozen (add 1-2 minutes to baking time).