Description
Delight in these soft and chewy Cookies & Cream Cookies, featuring a rich blend of crushed Oreos and chocolate chips enveloped in a buttery dough. Topped with mini Oreo cookies and drizzled with white chocolate, these sweet treats are perfect for any occasion and easy to make at home.
Ingredients
Scale
Cookie Dough
- 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
Decoration
- Mini Oreo cookies (for topping)
- 1/2 cup white chocolate, melted (for drizzling)
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Incorporate Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
- 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.
- Mix Dry and Wet Components: Gradually add the dry ingredients to the wet ingredients, mixing until just well combined, being careful not to overmix.
- Fold in Extras: Gently fold in the crushed Oreo cookies and semi-sweet chocolate chips. The dough will be thick and sticky at this point.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour to prevent excessive spreading during baking and to enhance flavor.
- Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Scoop the Dough: Using a cookie scoop or spoon, scoop dough into 2-tablespoon-sized balls and place them spaced apart on the prepared baking sheets.
- Add Toppings: Press a mini Oreo cookie into the center of each dough ball for an optional but charming decoration.
- Bake the Cookies: Bake for 10-12 minutes or until the edges are lightly golden. The centers may appear slightly underbaked but will firm up as the cookies cool.
- Cool the Cookies: Remove cookies from the oven and let them cool completely on a wire rack to set their shape and texture.
- Decorate with White Chocolate: Once cool, drizzle the melted white chocolate over the cookies to finish with an elegant touch.
Notes
- Chilling the dough is essential for preventing the cookies from spreading too thin and helps enhance the flavor.
- Use parchment paper or silicone baking mats to ensure cookies don’t stick to the baking sheet.
- Be careful not to overbake; remove cookies when edges are golden and centers still look soft as they will firm up while cooling.
- For an extra touch, you can add more crushed Oreos in the dough or white chocolate chips mixed in with the semi-sweet chocolate chips.
- Store the cookies in an airtight container at room temperature for up to 5 days for best freshness.
