Cookies 'N' Cream Cookies
Cookies 'n' Cream Cookies combine rich cocoa cookie dough with chunks of chocolate sandwich cookies and white chocolate chips for a decadent, chewy treat that’s both nostalgic and crowd-pleasing.
Ingredients
- 1 cup unsalted butter
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 1½ cups coarsely chopped chocolate sandwich cookies (about 8–10 cookies)
- ½ cup white chocolate chips (optional, for extra sweetness)
Instructions
- In a large bowl, beat softened butter, granulated sugar, and light brown sugar on medium speed for 2–3 minutes until light and fluffy.
- Mix in the egg and vanilla extract until smooth. Scrape down the bowl to blend evenly.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
- Slowly mix the dry ingredients into the wet mixture on low speed until just combined. The dough should be thick and slightly sticky—don’t overmix.
- Stir in chopped chocolate sandwich cookies and white chocolate chips with a spatula until evenly mixed.
- Cover and refrigerate for at least 30 minutes to help prevent spreading and deepen the flavor.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Roll tablespoon-sized scoops of dough into balls and space 2 inches apart on the sheet.
- Press a few extra chopped cookie pieces on top of each dough ball for a decorative crunch.
- Bake for 9–11 minutes until the edges are set but the centers look slightly soft. Don’t overbake.