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Cookies & Cream Cookies

Cookies & Cream Cookies
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Indulge in these incredibly soft and chewy cookies packed with crushed Oreos, white chocolate, and semi-sweet chocolate chips.

Ingredients

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  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons cornstarch
  • 1 ½ stick unsalted butter room temperature (¾ cup)
  • ¾ cup white sugar
  • ½ cup light brown sugar
  • 1 whole large egg + 1 yolk
  • 1 teaspoon vanilla extract
  • 1/3 cup white chocolate chips
  • 1/3 cup semi sweet chocolate chips
  • 6 Oreos, chopped

Instructions

  1. In a small bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch. Set aside.
  2. In a mixing bowl, add the room temperature butter, light brown sugar, and white sugar.
  3. Beat the butter and sugars for about 1 to 2 minutes until the mixture is light and fluffy, using a hand mixer or stand mixer with a paddle attachment.
  4. Add the whole egg, egg yolk, and vanilla extract to the butter mixture.
  5. Beat again until the mixture is smooth and well combined. Scrape down the sides of the bowl as needed.
  6. Gradually add the whisked dry ingredients to the wet ingredients.
  7. Mix until a cohesive dough forms.
  8. Fold in the chopped Oreos, semi-sweet chocolate chips, and white chocolate chips until evenly distributed.
  9. Let the dough rest at room temperature for 20 minutes.
  10. Preheat your oven to 350°F (175°C).
  11. Line a sheet pan with parchment paper.
  12. Scoop out portions of the dough, each about the size of a 1/4 to 1/3 measuring cup.
  13. Place 6 cookies per sheet, ensuring they are spaced apart.
  14. Bake for about 11 to 12 minutes, or until the edges are golden and the center is still slightly soft.
  15. Remove from the oven and leave the cookies on the hot pan for about 10 minutes to firm up.
  16. Transfer the cookies to a cooling rack to cool completely and enjoy!

Notes

Ensure your butter is at true room temperature for the best results.
Do not overmix the dough once the flour is added to keep the cookies tender.
For consistent cookie size, use a large ice cream scoop.
The cookies will continue to cook on the hot baking sheet after coming out of the oven, so don’t overbake them.

Find it online: https://sweetcraftrecipes.com/easy-cookies-cream-cookies/