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–+ servings

Cookies and Cream Cookies

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An easy and delightful cookies and cream cookie recipe perfect for all ages, combining rich chocolate dough with crunchy Oreo pieces and sweet vanilla chips.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter Adds richness and ensures the right texture.
  • 1.5 cups brown sugar Brings moisture and caramel flavor to the cookies.
  • 2 large eggs Essential for binding the ingredients together.
  • 1 teaspoon vanilla extract Boosts the flavor profile with warm notes.
  • 3 cups all-purpose flour Provides structure.
  • 1 teaspoon baking soda Helps the cookies rise for a soft center.
  • 0.5 teaspoon salt Balances sweetness and enhances flavor.
Mix-ins
  • 1 cup crushed Oreo cookies The star of the show, adding crunch and a beloved flavor.
  • 1 cup white chocolate chips Adds creamy sweetness that complements the chocolate.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the unsalted butter and brown sugar until light and fluffy, about 3-5 minutes.
  3. Mix in the eggs one at a time, along with the vanilla extract, stirring until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Slowly add the dry ingredients to the wet mixture, mixing just until no flour pockets remain.
  6. Gently fold in the crushed Oreo cookies and white chocolate chips.
  7. Using a cookie scoop or spoon, drop tablespoon-sized amounts of dough onto a lined baking sheet.
Baking
  1. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  2. Let them cool on the pan for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 150mgSugar: 10g

Notes

Chill the dough for about 30 minutes before baking for thicker cookies. Store cookies in an airtight container at room temperature for about a week, or freeze for future cravings.

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