Description
Deliciously rich and chewy Cookies & Cream Cookies featuring classic crushed Oreos and creamy white chocolate chips. These cookies combine a tender butter and sugar dough with crunchy cookie bits for the perfect sweet treat.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1 1/2 cups crushed Oreo cookies
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process incorporates air to help the cookies rise.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract. Mix well until fully combined for a smooth batter.
- Combine Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix thoroughly until a consistent dough forms.
- Fold in Mix-ins: Gently fold in the white chocolate chips and crushed Oreo cookies to distribute them evenly throughout the dough without overmixing.
- Portion Dough: Drop tablespoons of the cookie dough onto baking sheets lined with parchment paper, spacing them out to allow for spreading during baking.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are golden brown around the edges.
- Cool: Remove the cookies from the oven and transfer them to wire racks. Allow them to cool completely for best texture and flavor.
Notes
- Be sure to soften butter for easier creaming with sugars.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Use parchment paper or silicone mats to prevent cookies from sticking.
- For crispier cookies, bake a minute or two longer; for chewier, reduce baking time slightly.
- Store cookies in an airtight container at room temperature for up to 5 days.
