Cookies and Cream Cookie Recipe
Thick, soft cookies loaded with chocolate sandwich cookie pieces and white chips for an easy bakery-style treat.
Equipment
- 2 mixing bowls
- 1 hand mixer or stand mixer
- 2 baking sheets
- 1 Whisk
- 1 spatula
- 1 cookie scoop about 2-tablespoon size
- 1 wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Mix-Ins
- 1 1/4 cups white baking chips or white chocolate chips
- 16 chocolate sandwich cookies roughly chopped
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar for 2 to 3 minutes until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the white baking chips and chopped chocolate sandwich cookies, reserving a few pieces for topping if desired.
- Scoop the dough into 2-tablespoon portions and place on the prepared baking sheets, spacing them apart.
- Press extra cookie pieces and white chips onto the tops of the dough balls if desired.
- Bake for 10 to 12 minutes, until the edges are set and lightly golden and the centers still look slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overbake for the softest centers. Chill the dough briefly for thicker cookies if your kitchen is warm. Press extra cookie pieces and white chips on top before baking for a bakery-style look.