Description
Delight in these classic Cookies & Cream Cookies featuring a perfect blend of creamy white chocolate chips and crunchy crushed Oreos in every bite. Soft yet slightly crisp, these cookies are easy to make and ideal for sharing at gatherings or enjoying as a sweet treat anytime.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1 cup white chocolate chips
- 1 1/2 cups crushed Oreo cookies
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the cookies evenly.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened butter with granulated sugar and brown sugar until the mixture is fluffy and light in color, creating a smooth base for the dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, ensuring the mixture is well combined and creamy.
- Mix Dry Ingredients: Gradually incorporate the all-purpose flour, baking soda, and salt into the wet ingredients, mixing thoroughly to form a uniform cookie dough without overmixing.
- Fold in Add-ins: Gently fold in the white chocolate chips and crushed Oreo cookies, distributing them evenly throughout the dough for a balanced flavor and texture.
- Shape Dough: Drop tablespoon-sized portions of the dough onto baking sheets lined with parchment paper, spacing them adequately to allow the cookies to spread as they bake.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers are set. Remove from oven and transfer to wire racks to cool completely.
Notes
- For best results, use softened butter at room temperature to ensure proper creaming.
- Allow cookies to cool fully on wire racks to firm up and develop their full flavor.
- Crush Oreo cookies in a plastic bag with a rolling pin for easy incorporation and texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optionally, chill the dough for 30 minutes before baking to help cookies hold their shape better.
