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Cookies and Cream Cookies Recipe

Cookies and Cream Cookies Recipe
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★★★★★

4.8 from 21 reviews

Delight in these classic Cookies and Cream Cookies, perfectly soft and chewy with a rich vanilla base studded with crushed Oreo cookies for that iconic cookies and cream flavor. These homemade cookies are easy to make and ideal for satisfying your sweet tooth or sharing with friends and family.

Ingredients

Scale

Wet Ingredients

  • 1 cup salted butter (at room temperature)
  • 1 cup white sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract

Dry Ingredients

  • 2 cups plus 2 tbsp all purpose flour (spooned and leveled)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Additional

  • 10 Oreo cookies (plus 2–3 more for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking trays with parchment paper to prevent sticking and ensure even baking.
  2. Crush Oreos: Place 10 Oreo cookies into a zip-lock bag and crush them until no large pieces remain. Set aside the crushed cookies for use in the dough.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the salted butter and white sugar together until the mixture is light and fluffy. This process usually takes about 5 minutes and helps create a tender cookie texture.
  4. Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture and beat until fully incorporated and smooth.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
  6. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until well combined, forming a cookie dough.
  7. Fold in Oreos: Gently fold the crushed Oreo cookies into the dough, ensuring even distribution without overmixing.
  8. Shape Dough Balls: Scoop approximately 3 tablespoons of dough and roll it into balls. Place each dough ball onto the prepared baking trays, leaving about 2 inches between them for spreading.
  9. Add Toppings: Press some additional crushed Oreo pieces on top of each dough ball to give extra cookies and cream flavor and a decorative touch.
  10. Bake: Bake the cookies in the preheated oven for 11 minutes or until the bottoms turn golden brown. The cookies might look slightly underbaked on top but will firm up as they cool.
  11. Cool Cookies: Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack or plate. This cooling step helps them set perfectly and prevents them from breaking apart.

Notes

  • Make sure the butter is softened to room temperature to properly cream with the sugar.
  • The cookies appear underbaked when removed from the oven; they will continue to cook on the baking sheet as they cool.
  • Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
  • You can use any brand of chocolate sandwich cookies if Oreo is unavailable.
  • Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • For a twist, try adding a handful of white chocolate chips to the dough.

Nutrition

Keywords: Cookies and Cream Cookies, Oreo cookies, homemade cookies, dessert, vanilla cookies, chocolate sandwich cookie dessert

Find it online: https://foodbylina.com/cookies-and-cream-cookies-recipe-2/