Description
Delight in the rich flavors of these Cookies & Cream Cookies, featuring a buttery dough packed with crushed Oreo cookies and semi-sweet chocolate chips. Finished with mini Oreo toppings and a drizzle of melted white chocolate, these cookies offer the perfect balance of crunchy texture and creamy sweetness—ideal for any cookie lover.
Ingredients
Scale
Dough Ingredients
- 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
Toppings
- Mini Oreo cookies (for topping)
- 1/2 cup white chocolate, melted (for drizzling)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then mix in the vanilla extract to enhance the cookie flavors.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Mix dry ingredients into wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough which can lead to tough cookies.
- Fold in Oreos and chocolate chips: Gently fold in the crushed Oreo cookies and semi-sweet chocolate chips to evenly distribute throughout the dough without breaking them down too much.
- Form cookies: Scoop dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Press a mini Oreo cookie lightly on top of each dough ball.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers still look slightly soft for a chewy texture.
- Cool and drizzle: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once cooled, drizzle the melted white chocolate over the cookies for a beautiful finish.
- Serve and enjoy: Allow the white chocolate drizzle to set before serving, then enjoy your delicious cookies with a glass of milk or your favorite beverage.
Notes
- Ensure butter is softened but not melted for proper creaming.
- Do not overmix the dough once the flour is added to maintain tender cookies.
- Use fresh Oreo cookies for best texture and flavor when crushing.
- White chocolate drizzle can be skipped or substituted with milk chocolate if desired.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
