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Luna Hossain

Cookies and Cream Cookies

This recipe describes how to make soft, thick cookies filled with chunks of chocolate sandwich cookies and white chocolate chips. The process is simple: preheat the oven, cream butter with sugars, mix in an egg, combine dry ingredients separately, then gently form the dough and fold in the mix-ins. The dough is scooped in tall portions and baked until the edges are lightly golden while the centers remain soft, then cooled briefly to set.The cookies are loved for being easy to make, requiring no special tools or frosting, and for their rich flavor, creamy bits, and consistently soft texture.
Calories: ~260 | Carbohydrates: ~32g | Fat: ~14g | Protein: ~3g
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Cookies
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups crushed chocolate sandwich cookies with cream filling
  • ¾ cup white chocolate chips

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Spoon or spatula
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Oven

Method
 

  1. Heat the oven to 350°F and line a baking sheet with parchment paper. The pan should be ready before the dough is mixed.
  2. In a large bowl, stir the butter, granulated sugar, and brown sugar until smooth and creamy. The mixture should look light and thick.
  3. Add the egg and mix until fully blended. The batter should look smooth, not streaky.
  4. In a separate bowl, stir together the flour, baking soda, and salt. This helps the cookies bake evenly.
  5. Add the dry mixture to the wet mixture. Stir gently until no dry flour is visible. The dough should be thick and soft.
  6. Fold in the crushed sandwich cookies and white chocolate chips. The chunks should be spread through the dough, not mashed.
  7. Scoop large spoonfuls of dough onto the baking sheet, leaving space between each one. The dough should sit tall, not flat.
  8. Bake for 11–13 minutes. The edges should look set, and the centers should look pale and soft.
  9. Let the cookies cool on the pan for 5 minutes before moving them. They will firm up as they rest.

Notes

Do not overmix the dough once the flour is added, or the cookies can turn dense. If the dough spreads too much, it may be too warm. Let it rest for a few minutes before baking. Overbaking will make the cookies dry, so pull them out while the centers still look soft.