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Cookies and Cream Cookies

Delicious homemade Cookies and Cream Cookies combining white chocolate and crunchy Oreos, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup + 2 tablespoons all-purpose flour Gives structure to the cookies.
  • 1 teaspoon cornstarch Helps make the cookies soft and chewy.
  • 3/4 teaspoon baking powder Helps the cookies rise.
  • 1/2 teaspoon baking soda Gives the cookies a nice golden color.
  • 1/2 teaspoon salt Enhances the flavors of all ingredients.
Wet Ingredients
  • 4 tablespoons unsalted butter (softened, at room temperature) Adds richness and flavor.
  • 1/2 cup + 2 tablespoons granulated sugar Sweetens the cookies.
  • 1 large egg Acts as a binder.
  • 1 teaspoon vanilla extract Adds flavor and aroma.
Add-ins
  • 10 cookies Oreo or chocolate sandwich cookies (coarsely chopped) Gives cookies their distinctive flavor.
  • 1/2 cup white chocolate chips Adds sweetness and creaminess.

Method
 

Preparation
  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line your baking sheets with parchment paper or silicone baking mats.
  2. In a small bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Mixing Ingredients
  1. In a large mixing bowl, cream together the softened butter and granulated sugar until combined and creamy.
  2. Add the egg and vanilla extract and mix until smooth.
  3. Slowly add the dry ingredients to the wet mixture and mix just until combined.
  4. Gently fold in the chopped Oreos and white chocolate chips.
Baking
  1. Using a small cookie scoop, scoop out the cookie dough and roll it into balls. Place them on the lined baking sheets and gently press down.
  2. Bake in the preheated oven for 8 to 10 minutes until the edges are set.
  3. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Best served warm, can be paired with milk or ice cream. Store in an airtight container for up to 5 days or freeze for 3 months.