Go Back

Cookies and Cream Cookies

Delightfully chewy cookies with chunks of crushed cookies and cream, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Ensure butter is at room temperature for optimal creaming.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract For added depth of flavor.
Dry Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Mix-ins
  • 1 cup crushed cookies and cream cookies (such as Oreos) Feel free to use halal-certified cookie options.
  • 1 cup chocolate chips Can be substituted with white chocolate or specialty chips.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients.
  5. Gently fold in the crushed cookies and chocolate chips until evenly distributed.
Baking
  1. Drop tablespoon-sized portions of dough onto a lined baking sheet, leaving space for spreading.
  2. Bake for 10-12 minutes or until the edges are golden brown.
  3. Allow cookies to cool on the baking sheet for a couple of minutes before transferring to a wire rack.

Notes

Chill the dough for 30 minutes for thicker cookies. Store in an airtight container for up to a week or freeze for up to three months. Warm in the microwave for 10-15 seconds before enjoying.