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.
Notes
Store in an airtight container at room temperature for up to 3-4 days. Freeze for up to 2-3 months. Reheat gently in a low oven (around 250°F or 120°C) for a few minutes.
