🍪 Cookies & Cream Cookie
Yields: 24 cookies
Prep: 15 minutes
Bake: 10–12 minutes
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1 cup granulated sugar
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1/2 cup brown sugar, packed
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2 large eggs
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1 tsp vanilla extract
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2 1/2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
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Optional: 1 cup white chocolate chips or semi-sweet chocolate chips
Instructions
1. Preheat oven
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Preheat oven to 350°F (175°C).
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Line baking sheets with parchment paper.
2. Make the dough
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In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in eggs and vanilla until combined.
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually add dry ingredients to wet ingredients and mix until just combined.
3. Add cookies
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Gently fold in crushed chocolate sandwich cookies and optional chocolate chips.
4. Shape and bake
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Scoop dough onto baking sheet (about 2 tbsp per cookie).
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Bake 10–12 minutes, until edges are lightly golden but centers are soft.
5. Cool
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Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
💡 Tips
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Cookie chunks: Crush cookies into large pieces for extra texture.
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Soft & chewy: Don’t overbake — centers should look slightly underdone.
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Storage: Store in an airtight container at room temperature up to 5 days.
I can also give you a Cookies & Cream Cookie Bars version or a double chocolate cookies & cream cookie recipe if you want.
