If you’re a fan of cookies-and-cream desserts, these Cookies & Cream Cookies are a must-try! Soft, chewy, and loaded with crushed Oreo cookies and chocolate chips, each bite is pure indulgence. The added touch of a white chocolate drizzle makes these cookies irresistible and perfect for any occasion.
Ingredients
For the Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
2 tsp vanilla extract
2 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ cups crushed Oreo cookies (about 12-15 cookies)
1 cup semi-sweet chocolate chips
Mini Oreo cookies (optional, for topping)
For Decoration:
½ cup melted white chocolate
Instructions
- Prepare the Cookie Dough
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually incorporate the dry ingredients into the wet ingredients until a dough forms.
- Gently fold in the crushed Oreos and chocolate chips until evenly distributed.
- Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling helps the cookies hold their shape while baking and enhances their texture.
- Bake the Cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- For an extra touch, gently press a mini Oreo into the center of each dough ball.
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked but will firm up as they cool.
- Decorate
- Transfer the baked cookies to a wire rack and let them cool completely.
- Drizzle the melted white chocolate over the cookies for a decorative finish.
- Serve and Enjoy
Pair these cookies with a glass of cold milk and enjoy the ultimate cookies-and-cream experience!
Tips and Variations
Adjust the Texture: For crispier cookies, bake for an extra 2–3 minutes. For softer cookies, reduce baking time by 1 minute.
Flavor Boost: Add ½ teaspoon of almond extract or coffee powder to enhance the flavors.
Mix-Ins: Swap semi-sweet chocolate chips with white or milk chocolate chips for variety.
Festive Touch: Add colorful sprinkles to the dough for holiday-themed cookies.
How to Store
Room Temperature: Store cookies in an airtight container for up to 4–5 days. Place parchment paper between layers to prevent sticking.
Freezer: Freeze the unbaked cookie dough balls on a tray until firm, then transfer them to a freezer-safe bag. Bake from frozen, adding 1–2 extra minutes to the baking time.
FAQs
- Can I use store-bought Oreo crumbs?
Yes, pre-made Oreo crumbs work perfectly. However, crushing whole Oreos gives the cookies a mix of crumbs and chunks for more texture. - Can I make these cookies ahead of time?
Absolutely! Prepare the dough, chill it, and bake when needed. You can also freeze the dough balls for up to 3 months. - How do I melt white chocolate without burning it?
Melt white chocolate in 20-second intervals in the microwave, stirring after each interval, until smooth. Alternatively, use a double boiler for more control. - Can I substitute the white chocolate drizzle?
Yes, you can use dark chocolate, caramel sauce, or leave the drizzle off for a simpler cookie.
These Cookies & Cream Cookies are a perfect combination of creamy, crunchy, and chocolatey flavors that everyone will love. Make a batch today and watch them disappear in no time!