There’s something magical about cookies—especially when they come loaded with bits of creamy dreamy Oreos and melty white chocolate. I remember the first time I made these Cookies and Cream Cookies; I was hosting a little get-together, and the aroma wafting through my kitchen was like a siren call. Friends were all over, hovering around the counter like moths to a flame, while I pulled trays of gooey goodness out of the oven. It was such a hit that I’ve made them countless times since.
So why wait for an occasion? Let’s dive into why this recipe should take the spotlight in your kitchen tonight!
Why You’ll Love This Recipe
These Cookies and Cream Cookies are a delightful tribute to the classic chocolate sandwich cookie we all know and love. Imagine biting into a warm, soft cookie, and hitting patches of creamy filling paired with crunchy cookie bits. It’s sheer bliss! With the mix of textures—the crunch of Oreos, the smoothness of white chocolate, and the chewy core—you get a symphony of flavors that dance on your taste buds.
Not only are they a treat that satisfies your sweet tooth, but they’re also a fantastic way to impress your guests without breaking a sweat. What’s not to love? Plus, these cookies are perfect for any occasion—be it a cozy night in or a festive gathering. Give them a whirl; they might just become your favorite go-to!
Gather These Ingredients
Let’s gather all the goodies you’ll need to whip up these delightful cookies. Trust me, each ingredient plays a crucial role in crafting something truly special.
1 cup + 2 tablespoons all-purpose flour: The foundation of your cookie, giving it structure. Feel free to swap it with a gluten-free blend if needed.
1 teaspoon cornstarch: This little gem is like magic dust in the baking world; it helps create a tender, chewy texture.
3/4 teaspoon baking powder & 1/2 teaspoon baking soda: These are your leavening agents that lift your cookies to puff perfection. Don’t skip them!
1/2 teaspoon salt: Just a pinch to balance that sweetness and bring out the flavors.
4 tablespoons unsalted butter (softened, at room temperature): This is where the rich, buttery flavor comes from. I recommend using unsalted for better control over your sweetness.
1/2 cup plus 2 tablespoons granulated sugar: The sugar not only sweetens but contributes to that lovely golden color.
1 large egg: The binding agent; it adds moisture and richness. If you’re egg-free, consider a flax egg alternative.
1 teaspoon vanilla extract: Trust me, don’t substitute this! It’s the soul of your cookies.
10 Oreo or chocolate sandwich cookies (coarsely chopped): The star of the show! You can’t make Cookies and Cream without them. Use generic brands if you’re looking for a budget-friendly option.
1/2 cup white chocolate chips: They’re the cherry on top, melting beautifully and adding a touch of sweetness.
The Cooking Process Explained
Ready to get our hands dirty? Here’s how to turn those ingredients into magical cookies.
Preheat your oven: Crank it up to 350°F. This will ensure your cookies start baking in a beautifully warm environment.
Prep your baking sheets: Line them with parchment paper or a silicone mat—this prevents any sticky situations and makes for easy cleanup!
Whisk your dry ingredients: In a small bowl, combine the flour, cornstarch, baking powder, baking soda, and salt. This helps ensure they’re well-distributed when you mix them in later.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until smooth and creamy. You want it to be light and fluffy—a little air goes a long way!
Mix in the egg and vanilla: Add the egg and vanilla extract to your butter mixture, mixing until smooth. Make sure to scrape down the sides of the bowl; we want everything mixed evenly!
Combine dry ingredients with wet ingredients: Reduce the mixer speed to low and slowly add the dry mix to the wet mixture, just until a dough forms. It’s okay if it’s a little rough; overmixing can lead to tough cookies!
Fold in the fun stuff: Gently stir in the chopped Oreos and white chocolate chips with a spatula, ensuring they’re well-distributed throughout the dough.
Scoop the dough: Use a small cookie scoop (about 2 tablespoons) to portion out the dough. Roll them into balls and gently flatten them a bit—you want them to have a nice shape!
Bake them up: Pop your trays in the oven for 8-10 minutes. The cookies should be set around the edges but a tad underbaked in the center; that’s the secret to chewy cookies.
Cool down: Once out of the oven, let them cool on the tray for a few minutes before transferring to a wire rack. Patience is key here!
Best Way to Enjoy It
These cookies are best served warm, with the white chocolate still oozing slightly in the mouth. Pair them with a cold glass of milk—seriously, is there a better duo? You can also get creative: crumble some cookies on top of ice cream for a sundae that’ll make you swoon or sandwich two together with a scoop of ice cream for an epic cookie sandwich.
How to Store and Freeze
You’ve made a delicious batch, but what if there are leftovers? (Though let’s be honest, leftovers rarely happen!) Store your cooled cookies in an airtight container at room temperature for up to a week. If you want to stash some away for later, freeze the cookies either in their dough form or baked. To freeze dough, portion it out, roll into balls, and freeze them on a baking sheet before transferring them to a freezer bag. Baked cookies can also be frozen; just make sure to layer them with parchment paper to avoid sticking.
Pro Chef Tips
- Don’t skip the cornstarch: It’s essential for that chewy texture!
- Use room-temperature butter: This helps in incorporating air, leading to lighter cookies.
- Chill the dough if necessary: If the dough feels too soft, pop it in the fridge for 30 minutes before baking. This prevents them from spreading too much.
- Get creative with mix-ins: Throw in some nuts or swap the white chocolate for dark chocolate if you fancy a different flavor.
Creative Twists
Want to play around with these cookies? Here are some ideas to inspire your inner chef:
Nutty version: Add chopped nuts for a crunch that complements the creaminess of the white chocolate.
Use different cookies: Try using different flavors of sandwich cookies—mint, peanut butter, you name it!
Add spices: A sprinkle of cinnamon or a touch of espresso powder can elevate the cookie flavors to another level.
Vegan option: Use aquafaba instead of the egg, and opt for vegan butter and white chocolate for a plant-based delight!
Common Questions
What can I use instead of Oreos? Any chocolate sandwich cookie will do—just ensure it has a cream filling!
Can I make the dough ahead of time? Absolutely! Chill the dough and keep it in the fridge for up to 24 hours.
How do I know when they’re done? Look for golden edges; the center may look slightly underbaked, but they’ll firm up as they cool.
What if I want to make them larger or smaller? Feel free to adjust the scoop size. Just keep an eye on bake time!
Can I double the recipe? Go for it! Just make sure you have enough space on your baking sheets.
It’s easy to see why these Cookies and Cream Cookies hold a special place in my heart. They not only fulfill that sweet craving but also bring a sense of nostalgia, reminding us of childhood delights. Now it’s time for you to make this recipe; I’d love to hear how yours turn out! Experiment, share your personal twists, and let’s keep this delicious conversation going. Happy baking!
Cookies and Cream Cookie Recipe
Description
These Cookies and Cream Cookies are a delightful tribute to the classic chocolate sandwich cookie, loaded with creamy Oreos and melty white chocolate.Ingredients
Main Ingredients
Instructions
Baking Instructions
Preheat the oven
Preheat your oven to 350°F.Prep baking sheets
Line your baking sheets with parchment paper or a silicone mat.Whisk dry ingredients
In a small bowl, combine the flour, cornstarch, baking powder, baking soda, and salt.Cream butter and sugar
In a large mixing bowl, beat the softened butter and sugar together until smooth and creamy.Mix in egg and vanilla
Add the egg and vanilla extract to the butter mixture and mix until smooth.Combine mixtures
Reduce mixer speed to low and slowly add dry mix to wet mixture until a dough forms.Do not overmix.Fold in mix-ins
Gently stir in the chopped Oreos and white chocolate chips.Scoop dough
Use a small cookie scoop to portion out the dough, roll into balls and gently flatten.Bake cookies
Bake in the preheated oven for 8-10 minutes until edges are set but center is slightly underbaked.Cool down
Let the cookies cool on the tray for a few minutes before transferring to a wire rack.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 30mg10%
- Sodium 150mg7%
- Potassium 60mg2%
- Total Carbohydrate 25g9%
- Dietary Fiber 1g4%
- Sugars 12g
- Protein 2g4%
- Vitamin A 200 IU
- Vitamin C 0 mg
- Calcium 20 mg
- Iron 1 mg
- Vitamin D 0 IU
- Vitamin E 0 IU
- Vitamin K 0 mcg
- Thiamin 0 mg
- Riboflavin 0 mg
- Niacin 0 mg
- Vitamin B6 0 mg
- Folate 0 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0 mg
- Phosphorus 20 mg
- Iodine 0 mcg
- Magnesium 0 mg
- Zinc 0 mg
- Selenium 0 mcg
- Copper 0 mg
- Manganese 0 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
