There’s something so comforting about a tiny cookie you can enjoy in just a bite or two and these Mini Cookies and Cream Cookies are pure joy. Soft, sweet, and packed with little Oreo pieces, they’re the perfect quick bake when you want something fun and familiar.
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/3 cup crushed Oreo cookies (about 4 cookies)
- Optional swap: Use Golden Oreos for a lighter, buttery flavor.
Steps
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In another bowl, cream the softened butter with both sugars until light and smooth.
- Mix in the egg yolk and vanilla. Don’t worry the batter will look a bit thick at this stage.
- Add the dry ingredients and gently fold in the crushed Oreos. Try not to overmix so the cookies stay tender.
- Scoop small teaspoons of dough onto the baking sheet mini size is the magic here!
- Bake for 6–7 minutes until the edges look set. They’ll continue to firm up as they cool.
Chef’s Tips
- For clean, pretty speckles, crush the Oreos by hand instead of pulverizing them.
- Pull the cookies out early if you love them soft minis overbake quickly.
- Store in an airtight container for up to 3 days; they stay wonderfully chewy.
Variations
- Add 2 tbsp white chocolate chips for a sweeter, creamier finish.
- Swap half the Oreos for crushed chocolate chips for a mixed-cookie version.
- For a lighter treat, use reduced-fat sandwich cookies.