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Cookies and Cream Cookie Recipe

Cookies and Cream Cookie Recipe

This recipe captures the nostalgic flavor of cookies and cream ice cream in a warm, chewy cookie. It's packed with crunchy Oreo cookie bits and creamy white chocolate chips in every bite. A touch of cornstarch ensures the cookies are incredibly soft, thick, and hold their shape beautifully, resulting in a bakery-style treat.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 22 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup + 2 tablespoons all-purpose flour
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter (softened, at room temperature)
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 10 Oreo or chocolate sandwich cookies (coarsely chopped)
  • 1/2 cup white chocolate chips

Equipment

  • Baking sheets
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Spatula
  • Cookie scoop
  • Wire rack

Method
 

Instructions
  1. First, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking. This is a must for easy cleanup!
  2. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set this dry mixture aside for later.
  3. In a separate, larger bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
  4. Add the large egg and pure vanilla extract to the creamed butter and sugar. Mix everything together until it's smooth and well-combined, making sure to scrape down the sides of the bowl with a spatula to incorporate all the ingredients evenly.
  5. Turn the mixer to its lowest speed and gradually add the dry ingredient mixture to the wet ingredients. Mix only until the dough just comes together. Overmixing can make the cookies tough. Now, gently fold in the coarsely chopped Oreo cookies and the white chocolate chips until they are evenly distributed throughout the dough.
  6. Using a small cookie scoop (about 2 tablespoons), portion out the dough and roll each portion into a ball with your hands. Place the dough balls onto the prepared baking sheets, leaving a couple of inches between them. Gently press down on the top of each ball to flatten it slightly.
  7. Bake for 8-10 minutes. The edges should be set and lightly golden, but the centers will look slightly underbaked. This is the key to a soft and chewy cookie! Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

For best results, use room temperature butter and egg. Avoid overmixing the dough once flour is added to prevent tough cookies. Pull the cookies from the oven when the centers still look slightly underdone, as they will set on the hot baking sheet. Chilling the dough for at least 30 minutes before baking is an optional step that can result in thicker cookies with a more developed flavor.