Introducing our ultimate Cookies and Cream Cookies recipe, a decadent delight that transforms everyone’s favorite ice cream flavor into a perfectly baked treat. This recipe is your shortcut to homemade bliss, offering a taste sensation that’s both comforting and exciting.
Key Ingredients for Cookies and Cream Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chopped chocolate sandwich cookies (like Oreos), divided
How to Make Cookies and Cream Cookies
Get ready to experience pure cookie joy! These Cookies and Cream Cookies are a dream to make, requiring minimal effort for maximum deliciousness. With a delightful chewy center and crisp edges, infused with the irresistible flavor of chocolate sandwich cookies, they’re a guaranteed crowd-pleaser. The total preparation time is approximately 20 minutes, with 10-12 minutes of baking.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking for your Cookies and Cream Cookies.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy. This step incorporates air, which is crucial for the cookie’s texture.
- Add Wet Ingredients: Beat in the large egg and vanilla extract until well combined. Make sure everything is thoroughly mixed.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.
- Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in the Cookie Chunks: Gently fold in 1 cup of the chopped chocolate sandwich cookies. Reserve the remaining ½ cup for topping. It’s important to fold them in by hand with a spatula to avoid crushing them too much, leaving satisfying cookie chunks in your dough for the best Cookies and Cream Cookies.
- Scoop and Shape: Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. You can use a cookie scoop for uniform size.
- Top with Cookie Pieces: Press a few of the reserved chopped chocolate sandwich cookie pieces onto the top of each cookie dough ball. This adds an extra decorative touch and burst of cookie flavor.
- Bake to Perfection: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. Don’t overbake; they will continue to set as they cool.
- Cooling: Let the Cookies and Cream Cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up without breaking.
Why You’ll Love This Cookies and Cream Cookies
These Cookies and Cream Cookies encapsulate pure chocolatey bliss, offering a delightful chewy texture with delightful pockets of crushed chocolate sandwich cookies. They’re a homemade revelation, proving that creating these iconic flavors yourself is far more rewarding and cost-effective than buying them. The magic lies in the contrast between the sweet, creamy cookie dough and the rich, slightly bitter chocolate cookie chunks, a flavor profile that will have you reaching for more.
Unlike a full-fledged Cookies and Cream ice cream, these cookies provide an equally satisfying, melty chocolate experience without the need for freezing. They are incredibly versatile, perfect for afternoon snacks, a decadent dessert, or even as a gift for loved ones. So, why wait? Whip up a batch of these irresistible Cookies and Cream Cookies today and treat yourself to a little piece of cookie heaven!
Storing and Reheating Tips
To keep your delicious Cookies and Cream Cookies fresh and tasting their best, store them in an airtight container at room temperature for up to 3-4 days. Ensure the cookies are completely cooled before storing to prevent condensation, which can make them soggy. If you find yourself with an abundance of these delightful treats and want them to last longer, you can also freeze them for up to 2-3 months. Place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
When you’re ready to enjoy your frozen Cookies and Cream Cookies, simply remove them from the freezer and let them thaw at room temperature for about 30 minutes. For a slightly warmer, freshly baked experience, you can reheat them gently in a low oven (around 250°F or 120°C) for a few minutes. This is especially wonderful if you’ve added a chocolate chip or two to the dough – they’ll get perfectly melty!
Final Thoughts
These Cookies and Cream Cookies are a testament to simple pleasures, delivering explosive flavor and irresistible texture with every bite. Gather your ingredients, embrace the fun of baking, and create your own batch of cookie perfection to share – or savor all to yourself!
Cookies and Cream Cookies
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking for your Cookies and Cream Cookies.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy. This step incorporates air, which is crucial for the cookie’s texture.1 cup unsalted butter, 1 ½ cups granulated sugar
- Beat in the large egg and vanilla extract until well combined. Make sure everything is thoroughly mixed.1 large egg, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.2 ¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Gently fold in 1 cup of the chopped chocolate sandwich cookies. Reserve the remaining ½ cup for topping. It’s important to fold them in by hand with a spatula to avoid crushing them too much, leaving satisfying cookie chunks in your dough for the best Cookies and Cream Cookies.1 ½ cups chopped chocolate sandwich cookies
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. You can use a cookie scoop for uniform size.
- Press a few of the reserved chopped chocolate sandwich cookie pieces onto the top of each cookie dough ball. This adds an extra decorative touch and burst of cookie flavor.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. Don’t overbake; they will continue to set as they cool.
- Let the Cookies and Cream Cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up without breaking.