Cookies and Cream Cookies Recipe
Cookies and cream cookies are soft and buttery cookies filled with Oreo cookies and pieces of sweet cookies and cream chocolate. This cookies and cream cookie recipe is super easy to make and is a most delicious way to enjoy the classic cookies and cream flavor combination.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
- 1 - 2 baking sheet
- 2 sheets parchment paper
Ingredients
- 2¼ cups (270 g) all purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 6 oz. Hershey's cookies n cream cookies bars, chopped
- 10 Oreo cookies, chopped
Instructions
- In a mixing bowl whisk together the flour, baking soda, baking powder, cornstarch and salt until well combined. Set aside for now.2¼ cups (270 g) all purpose flour, 1 teaspoon cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In the bowl of a stand mixer fitted with paddle attachment, cream together the room temperature butter, light brown sugar and granulated sugar on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the egg, egg yolk and vanilla extract until smooth and well combined.¾ cup (170 g) unsalted butter, room temperature, ½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 1 teaspoon vanilla extract
- Mix the dry ingredients into the wet until just combined. Gently fold in the chopped cookie n cream chocolate bars and chopped Oreo cookies. Cover the cookie dough and transfer to the fridge to chill for about 30 minutes while the oven preheats.6 oz. Hershey's cookies n cream cookies bars, chopped, 10 Oreo cookies, chopped
- Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line 1 - 2 large baking sheets with parchment paper. Use a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough into balls. Place the cookies and cream dough balls about 2 - 3 inches apart on a lined baking sheet. I usually fit about 8 on a large baking sheet.
- Bake the cookies for for 10 - 12 minutes or until the edges of the cookies are set and are a light golden brown. As soon as the cookies come out of the oven, use a biscuit or cookie cutter slightly bigger than the diameter of the cookie to nudge the sides of the cookie into a more perfectly round shape. Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack until room temperature or enjoy while warm from the oven.
Notes
Store: Place the baked cookies and cream Oreo cookies in an airtight container. Store at room temperature for up to 5 days.
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