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Cookies and Cream Cookies
why make this recipe
Cookies and Cream Cookies are a delicious treat that combines two favorites: cookies and cream. They’re perfect for snacking, sharing, or even dessert after dinner. With chunks of Oreo cookies and sweet white chocolate chips, these cookies are sure to satisfy your sweet tooth. Plus, they are easy to make, and everyone will love them!
how to make Cookies and Cream Cookies
Ingredients :
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed Oreo cookies
- 1 cup white chocolate chips
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, combine the flour, baking soda, and salt. Gradually blend this dry mixture into the wet mixture.
- Fold in the crushed Oreo cookies and white chocolate chips.
- Drop spoonfuls of dough onto ungreased cookie sheets.
- Bake for 10-12 minutes, or until edges are golden.
- Allow to cool for a few minutes on the cookie sheets before transferring to wire racks to cool completely.
how to serve Cookies and Cream Cookies
These cookies are best served warm right out of the oven. They are wonderful alone or paired with a glass of milk. You can also pack them for school lunches or bring them to parties—everyone will enjoy them!
how to store Cookies and Cream Cookies
To keep your Cookies and Cream Cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze them in a freezer-safe container or bag for up to three months. Just thaw them at room temperature when you’re ready to enjoy!
tips to make Cookies and Cream Cookies
- Make sure your butter is softened but not melted for the best texture.
- Don’t skip the cooling step on the cookie sheet to help them hold their shape.
- Experiment with adding more crushed Oreos or different types of chocolate chips for a twist.
variation (if any)
You can customize your Cookies and Cream Cookies by using dark chocolate chips instead of white chocolate. You can also add nuts or coconut flakes for extra texture and flavor.
FAQs
Can I use margarine instead of butter?
Yes, you can use margarine, but the flavor and texture may differ slightly.
How do I know when my cookies are baked?
Cookies are done when the edges are golden. The centers may look a little soft, but they will firm up as they cool.
Can I chill the dough before baking?
Absolutely! Chilling the dough for 30 minutes can help improve the texture and make the cookies thicker.
Cookies and Cream Cookies
Delicious cookies combining Oreo chunks and white chocolate chips that are perfect for snacking or dessert.
Ingredients
Main Ingredients
- 1 cup butter, softened Make sure the butter is softened but not melted.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed Oreo cookies
- 1 cup white chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, combine the flour, baking soda, and salt. Gradually blend this dry mixture into the wet mixture.
- Fold in the crushed Oreo cookies and white chocolate chips.
- Drop spoonfuls of dough onto ungreased cookie sheets.
Baking
- Bake for 10-12 minutes, or until edges are golden.
- Allow to cool for a few minutes on the cookie sheets before transferring to wire racks to cool completely.
Notes
These cookies are best served warm right out of the oven. They pair well with a glass of milk and are great for school lunches or parties. To store, keep in an airtight container at room temperature for about a week, or freeze in a freezer-safe container for up to three months.
