Cookies and Cream (Printable)

Soft, chewy treats loaded with crushed chocolate sandwich cookies and creamy white chocolate chips for classic flavor in every bite.

# What You'll Need:

01 - 2 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon salt

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

09 - 14 chocolate sandwich cookies, coarsely chopped

10 - 1 cup white chocolate chips

01 - Preheat oven to 350°F. Line baking sheets with parchment paper.

02 - In a medium bowl, whisk together flour, baking soda, and salt until well blended.

03 - In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy, approximately 2-3 minutes.

04 - Beat in egg and vanilla extract until fully incorporated into the butter mixture.

05 - Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.

06 - Gently fold in chopped chocolate sandwich cookies and white chocolate chips using a rubber spatula until evenly distributed.

07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.

08 - Bake for 10-12 minutes or until edges are lightly golden and centers appear set.

09 - Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

01 -

The texture is somehow both crisp around the edges and ridiculously soft in the center
They strike that perfect balance between nostalgic childhood treats and something slightly more special

02 -

Overmixing once the flour is added makes tough cookies, so treat that final mix gently
Room temperature ingredients combine more evenly than cold ones

03 -

Weighing the flour instead of using measuring cups gives the most consistent results
Cooling the cookies on the pan, not immediately removing them, completes the baking process