Description
Soft, chewy, and filled with chunks of crushed chocolate sandwich cookies, these cookies and cream treats are the perfect blend of nostalgic flavor and homemade comfort. Quick to make and endlessly customizable, they’re great for parties, lunchboxes, or an evening sweet tooth craving.
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
18 chocolate sandwich cookies (such as Oreos), coarsely crushed
1 cup white chocolate chips (optional)
Instructions
Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
Add the egg and vanilla extract. Beat until smooth and well combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until fully incorporated.
Gently fold in the crushed sandwich cookies and white chocolate chips (if using) with a spatula. Do not overmix.
Scoop the dough into 1 1/2 tablespoon-sized portions and place them 2 inches apart on the prepared baking sheets.
Bake for 9 to 11 minutes, or until the edges are set and the centers still look slightly underbaked.
Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use room-temperature butter and do not overbake. The cookies will continue setting as they cool, giving you that perfectly soft and chewy center. If you like a slightly thicker cookie, chill the dough for 30 minutes before baking.
- Prep Time: 15
- Cook Time: 20