Description
These Cookies & Cream Cookies are a delightful twist on classic chocolate chip cookies, featuring crushed Oreo cookies mixed into a rich, buttery dough and topped with mini Oreos and a drizzle of melted white chocolate. Perfectly soft and chewy with a sweet crunch, these cookies make an irresistible treat for cookie lovers of all ages.
Ingredients
Scale
Cookie 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
- Prepare the dough: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes of mixing with an electric mixer on medium speed.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract thoroughly.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
- Fold in Oreos and chocolate chips: Gently fold the crushed Oreo cookies and semi-sweet chocolate chips into the cookie dough, ensuring they are evenly distributed throughout the dough.
- Scoop and arrange cookies: Preheat the oven to 350°F (175°C). Using a cookie scoop or tablespoon, drop cookie dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow spreading.
- Add mini Oreo toppings: Place a mini Oreo cookie gently on top of each dough ball for a decorative and tasty accent.
- Bake the cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.
- Cool and drizzle: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Once cooled, drizzle the melted white chocolate over the cookies for an elegant finishing touch.
Notes
- For best results, use room temperature butter to ensure proper creaming with the sugars.
- Do not overmix the dough after adding flour to keep the cookies tender.
- You can substitute mini Oreo toppings with chopped Oreo pieces if mini Oreos are unavailable.
- Allow melted white chocolate to cool slightly before drizzling to prevent it from melting the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
