If you adore anything cookies-and-cream, these soft, chewy cookies are going to feel like pure happiness. They’re packed with crushed chocolate sandwich cookies and creamy white chocolate a sweet little treat that always delights.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chopped chocolate sandwich cookies (about 8–10 cookies)
- 1/2 cup white chocolate chips
- Optional swap: Use mini Oreos for extra crunch and cute texture
Steps
- Cream the butter and sugars. Beat until light and fluffy — this gives you that perfect soft chew.
- Add the egg and vanilla. Mix just until smooth; no need to overwork it.
- Whisk dry ingredients. In another bowl, combine the flour, baking soda, and salt.
- Combine wet and dry. Add the dry mixture to the butter mixture and mix gently until a soft dough forms.
- Fold in the crushed cookies and white chocolate. Don’t crush them too finely little chunks make each bite wonderful.
- Scoop and bake. Scoop tablespoon-sized balls onto a baking sheet and bake at 350°F for 9–11 minutes, just until the edges look set.
- Cool briefly. They’ll be very soft when hot, so give them a few minutes to settle.
Chef’s Tips
- Don’t overbake. These cookies should stay pale they firm up as they cool.
- Chill the dough (optional): A 20–30 minute chill helps the cookies hold a thicker shape.
- Extra pretty: Press a few cookie pieces or white chocolate chips on top right after baking.
Variations
- Double cookies-and-cream: Add 2 tbsp of crushed cookies directly into the dough before mixing.
- Chocolate lovers: Use a chocolate cookie dough base for a “reverse” cookies-and-cream cookie.
- Mint twist: Add 1/4 tsp peppermint extract and use mint chocolate sandwich cookies.