Description
These Homemade Cookies ‘n Cream Cookies feature a delicious blend of creamy white chocolate chips and crunchy chocolate sandwich cookies folded into a soft buttery dough. Baked to perfection, they offer a delightful balance of sweetness and texture, making them a perfect treat for any occasion.
Ingredients
Scale
Dough Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 20 chocolate sandwich cookies (roughly chopped)
- 1 1/2 cups white chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which typically takes a few minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough which can result in tough cookies.
- Fold in Cookies and Chips: Carefully fold in the roughly chopped chocolate sandwich cookies and the white chocolate chips to evenly spread throughout the dough without breaking the chunks too much.
- Portion Dough: Using a rounded tablespoon, scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
- You can substitute white chocolate chips with semi-sweet chocolate chips if preferred.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
