Cookies and Cream Cookies
Delightful cookies combining chocolate sandwich cookies and white chocolate chips for a whimsical treat.
Ingredients
Dry Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 4 tablespoons unsalted butter (softened, at room temperature) Make sure butter is at room temperature.
- 1/2 cup + 2 tablespoons granulated sugar
- 1 large egg Use room temperature egg for better incorporation.
- 1 teaspoon vanilla extract
Mix-ins
- 10 pieces Oreo or chocolate sandwich cookies (coarsely chopped)
- 1/2 cup white chocolate chips
Instructions
Preparation
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
- In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together the butter and granulated sugar on medium speed until fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- Reduce mixer speed to low and slowly add the dry ingredients until just combined.
- Fold in the chopped cookies and white chocolate chips.
Baking
- Use a small cookie scoop to portion out the dough, rolling into balls.
- Gently flatten the balls slightly and place them on the prepared baking sheets.
- Bake for 8-10 minutes, until the edges are set but the centers are slightly underbaked.
- Allow to cool for a few minutes before transferring to a rack to cool completely.
Notes
Allow butter and egg to reach room temperature for better blending. If you want thicker cookies, consider chilling the dough for 30 minutes.