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Cookies and Cream Cookies

Soft, chewy cookies filled with Oreo pieces and white chocolate chips that bring comfort and joy.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup + 2 tablespoons all-purpose flour Use a reputable brand for consistent results.
  • 1 teaspoon cornstarch Helps achieve soft texture.
  • 3/4 teaspoon baking powder Crucial for cookie rise.
  • 1/2 teaspoon baking soda Creates ideal texture.
  • 1/2 teaspoon salt Enhances overall flavor.
Wet Ingredients
  • 4 tablespoons unsalted butter Softened to room temperature.
  • 1/2 cup + 2 tablespoons granulated sugar Can mix with brown sugar for depth.
  • 1 large egg Classic binding agent.
  • 1 teaspoon vanilla extract Use pure vanilla for best flavor.
Fold-in Ingredients
  • 10 pieces Oreo cookies Coarsely chopped.
  • 1/2 cup white chocolate chips Optional for added creaminess.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
  3. In a large mixing bowl, beat the softened butter and sugar on medium speed until light and fluffy (about 2-3 minutes).
  4. Add the egg and vanilla extract into the mixture. Blend until smooth.
  5. Reduce to low speed and gradually incorporate the dry mixture, just until a thick dough forms.
  6. Fold in the chopped Oreo cookies and white chocolate chips until evenly distributed.
  7. Scoop the dough (about 2 tablespoons per cookie) and roll into balls. Place on prepared sheets and flatten slightly.
Baking
  1. Bake for 8-10 minutes, until edges are set but centers look underbaked. Let cool on baking sheet for a few minutes before transferring to a rack.

Notes

Store leftovers in an airtight container for up to a week. Chill dough for thicker cookies.