Description
Delightful Cookies & Cream Cookies, combining the classic flavors of rich, buttery dough loaded with crushed Oreo cookies and chocolate chips, topped with mini Oreos and a drizzle of white chocolate. Perfectly soft and chewy with a crisp edge, these cookies are an irresistible treat for Oreo lovers and chocolate fans alike.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups crushed Oreo cookies (about 12-15 cookies)
- 1 cup semi-sweet chocolate chips
Topping
- Mini Oreo cookies (for topping)
- 1/2 cup white chocolate, melted (for drizzling)
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and facilitate easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture becomes light and fluffy. This process helps create a tender texture in the cookies.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition for smooth consistency. Then mix in the vanilla extract to infuse the base with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed throughout the dough.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can toughen the cookies.
- Add Oreos and Chocolate Chips: Gently fold in the crushed Oreo cookies and semi-sweet chocolate chips, ensuring they are evenly distributed throughout the cookie dough for bursts of flavor and texture.
- Portion the Dough: Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Add Mini Oreos: Press one mini Oreo cookie gently onto the top of each dough ball to create an attractive and delicious topping.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are golden brown while the centers remain soft. Avoid overbaking to keep cookies chewy.
- Cool the Cookies: Remove the baking sheets from the oven and allow cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breaking.
- Drizzle White Chocolate: Once cookies are completely cooled, drizzle the melted white chocolate decoratively over the top to add sweetness and a beautiful finishing touch.
- Serve and Enjoy: Your Cookies & Cream Cookies are now ready to enjoy with a glass of milk, coffee, or as a delightful dessert anytime.
Notes
- Softened butter ensures smooth creaming and fluffier cookies.
- Do not overmix the dough to maintain tenderness.
- Crush Oreos into small pieces for even distribution and texture.
- Use parchment paper or silicone mats for easy cookie removal.
- White chocolate drizzle is optional but adds extra sweetness and visual appeal.
- Store cookies in an airtight container for up to 5 days to keep fresh.
- Freezing raw dough balls allows for fresh baking later.
