Description
These Cookies ‘n Cream Cookies are soft, chewy treats loaded with chunks of chocolate sandwich cookies and optional mini chocolate chips. Perfectly sweetened with a hint of vanilla and a touch of sour cream for moistness, these delightful cookies are an easy bake that yields 18 servings of irresistible indulgence.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
Mix-Ins
- 1 1/2 cups chocolate sandwich cookies (such as Oreos), coarsely chopped
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure the cookies do not stick and bake evenly.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this mixture aside for later incorporation.
- Cream the butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar with an electric mixer or by hand until the mixture is light and fluffy, which usually takes about 2 to 3 minutes.
- Add the wet ingredients: Beat in the large egg and vanilla extract until fully incorporated. Then add the sour cream or plain yogurt and continue mixing until the batter is smooth and homogeneous.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Add the cookies and chocolate chips: Gently fold in the coarsely chopped chocolate sandwich cookies along with the mini chocolate chips, if using, ensuring they are evenly distributed throughout the dough.
- Scoop the dough: Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes until the cookie edges turn lightly golden while the centers remain soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use room temperature butter so it creams easily with sugar.
- If you prefer a tangier flavor, use plain yogurt instead of sour cream.
- Mini chocolate chips are optional but add extra chocolatey bursts.
- Do not overbake to maintain soft centers in the cookies.
- To store, keep cookies in an airtight container at room temperature for up to 5 days.
