Cookies & Cream Cookies

If you are a cookies and cream fan, you are going to fall head over heels with this recipe for perfectly chewy Cookies n Cream Cookies! It’s so soft in the center and the edges have just the right amount of crispiness and then they’re loaded with Oreos, white chocolate chips, AND semi sweet chocolate chips. What’s not to love?!

Now I know some people prefer thick cookies over thin cookies but my favorite is when they’re thin, so chewy in the center, and with perfectly crispy edges around the outside! That is the only way to enjoy a cookie in my opinion and coming right after chocolate chips cookies, my favorite flavor is cookies n creme. It has the right balance of sweetness and great if you love white chocolate chips and semi sweet but cannot pick between the two. Let’s make them!

How to Make the Cookie Dough

The best part about this recipe is how little time they take to make and bake! No chilling required, no waiting 24 hours overnight for the flavors to develop, it’s painless and effortless yet so so delicous. 

There are three parts to making the cookie dough: the dry ingredients, the wet, and then the add-ins. Let’s start with the dry ingredients!

Here Is What You Need for the Dry Ingredients:

• All purpose flour
• Cornstarch
• Salt
• Baking soda

Just add all the four ingredients above to a mixing bowl and whisk together. If you’ve never added cornstarch to cookie dough before, it helps make them extra soft and chewy!

Now for the Wet Ingredients:

• Unsalted butter
• Brown sugar
• White sugar
• Eggs
• Vanilla extract

The unsalted butter needs to be at room temperature, not melted and not cold. Just take it out about an hour or two before making the dough and let it sit on the counter. 

Add the butter and both sugars to another mixing bowl and beat together for a minute or two until completely combined and fluffy. You can use the paddle attachment on a stand mixer or use a a hand held mixer. Then add in one whole egg and an egg yolk along with vanilla extract and beat again until combined.

Now, add in the dry ingredients and combine this time with a rubber spatula or a paddle attachment if using a stand mixer. You should have a nice firm dough!

Finally, The Add-Ins:

• White chocolate chips
• Semi-sweet chocolate chips
• Oreos

Add in the white chocolate chips, semi-sweet chocolate chips, and chopped Oreos. Mix in with a rubber spatula or paddle attachment and that’s it. The dough is now ready! You can let it rest for 20 minutes for the dough to set but I also get lazy and bake them right away and they turn out perfectly fine either way. 

Baking the Cookies

Start by preheating the oven to 350°F. Line a baking sheet with parchment paper and add scoop out the dough onto the sheet, about 1/4 cup size each. If you have a large ice cream scoop, that is what I use to size each of them equally. Each baking sheet will fit 6 cookies. Do not overcrowd them.

Pop in the oven to bake for 11 to 12 minutes. They will be golden brown on the edges and still very soft in the center. They may appear uncooked in the center but keep this in mind: you do not want to over-bake them because they will firm up as they cool down out of the oven.

Once they’re out of the oven, I like to bang the pan a few times to give that wrinkle effect on the edges! This step is completely optional.

*NOTE: If you want the cookies to be perfectly circular, get a large circle cookie cutter and spin it around each cookie fresh out of the oven to make them round. This is not necessary, just the perfectionist in me!

Once out of then oven, allow them to cool on the tray for 10 minutes and then transfer to a wire rack to cool down.

Can I Prepare This Ahead of Time?

Yes, if you want to make this ahead of time, just prepare the dough and portion them out into balls. Place them on a tray and pop them in the freezer and once frozen, transfer to a large ziplock bag and keep them in the freezer to enjoy whenever you want. Just allow it to get to room temperature before popping in the oven to bake! If you don’t allow them to come to room temperature and you bake them frozen, they won’t spread as thin in the oven so keep that in mind. 

OTHER SWEET RECIPES TO TRY

• Snickers Dates
• Magnolia Copycat Banana Pudding
• The Perfect Cinnamon Rolls
• Creme Brûlée Cheesecake Bars
• White Chocolate Raspberry Cookies

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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