Cookies And Cream Cookie (Print Version)

Soft chewy cookies filled with crushed sandwich cookies and white chocolate chips for classic cream flavor in every bite.

# What You 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

# Directions:

01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt.
03 - In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy.
04 - Beat in egg and vanilla extract until combined.
05 - Gradually add dry ingredients to the wet mixture, mixing until just combined.
06 - Gently fold in chopped chocolate sandwich cookies and white chocolate chips.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10-12 minutes or until edges are lightly golden and centers are set.
09 - Let cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • The texture is somewhere between a classic chocolate chip cookie and a fudge brownie
  • White chocolate balances the dark cocoa cookies in ways that surprise people every time
02 -
  • Overmixing after adding flour makes tough cookies that nobody wants
  • Underbaked is better than overbaked they continue cooking on the hot pan
03 -
  • Chill dough for 30 minutes if it's too sticky to scoop
  • Use a cookie scoop for uniform sizing and even baking

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