Ingredients
Dry Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 4 tablespoons unsalted butter, softened at room temperature
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 10 Oreo or chocolate sandwich cookies, coarsely chopped
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer or stand mixer on medium speed to beat the softened butter together with the granulated sugar until the mixture is creamy and well combined.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the butter and sugar mixture. Continue mixing until the batter is smooth and free of lumps, scraping down the sides of the bowl with a spatula as needed.
- Combine Dry and Wet Ingredients: Lower the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix just until a cookie dough forms—do not overmix to keep cookies tender.
- Fold in Cookie Pieces and White Chocolate Chips: Gently fold in the coarsely chopped Oreo cookies and white chocolate chips until they are evenly incorporated throughout the dough.
- Scoop and Shape Cookies: Using a small cookie scoop (about 2 tablespoons of dough), scoop the dough and gently roll into balls with your hands. Place onto the prepared baking sheets and lightly press down on each cookie to slightly flatten.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers still appear slightly underbaked. This results in a soft, chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Cookies and Cream Cookies!
Notes
- Don’t overmix the dough to keep cookies tender and chewy.
- Lightly pressing the dough balls before baking helps the cookies spread evenly.
- Using parchment paper or silicone mats prevents sticking and makes cleanup easier.
- Allow cookies to cool slightly on the baking sheet to set properly before moving.
- Store cookies in an airtight container at room temperature for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
