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Cookies and Cream Cookie Recipe

Cookies and Cream Cookie Recipe

This recipe creates wonderfully soft and chewy cookies and cream cookies with slightly crisp edges, packed with Oreo chunks and sweet white chocolate chips. The use of cornstarch results in an incredibly tender crumb that melts in your mouth, perfectly mimicking the joy of cookies and cream ice cream. This is the ultimate recipe for anyone looking for a rich, decadent, and comforting cookie experience.
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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 or silicone mats
  • Mixing bowls
  • Whisk
  • Stand mixer or hand mixer
  • Spatula
  • Cookie scoop
  • Wire rack

Method
 

Instructions
  1. Prep Your Station: First things first, preheat your oven to 350°F (175°C). This is crucial for getting the cookies to bake evenly. Go ahead and line two baking sheets with parchment paper or silicone mats. This prevents sticking and makes cleanup a breeze.
  2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisking them together now ensures that the leavening agents are evenly distributed, which helps the cookies rise properly. Set this bowl aside for later.
  3. Cream Butter and Sugar: In a separate, larger bowl (or the bowl of a stand mixer), beat the softened unsalted butter and granulated sugar together on medium speed until the mixture is light and fluffy. This step incorporates air into the dough, which is key for a tender texture. This should take about 2-3 minutes.
  4. Add Wet Ingredients: Add the large egg and pure vanilla extract to the butter and sugar mixture. Mix everything together until it's smooth and creamy. Don't forget to scrape down the sides of the bowl with a spatula to make sure everything is well combined.
  5. Form the Dough: Reduce the mixer speed to low and slowly add the dry ingredient mixture to the wet ingredients. Mix only until the flour is *just* combined. Overmixing can lead to tough cookies, so be careful here! Now, gently fold in the coarsely chopped Oreo cookies and the white chocolate chips.
  6. Scoop and Bake: Using a cookie scoop (about 2 tablespoons worth), portion out the dough and roll each portion into a ball. Place them on your prepared baking sheets, leaving a couple of inches between them for spreading. Gently press down on the tops of the dough balls just a little bit to flatten them slightly.
  7. Bake to Perfection: Bake for 8-10 minutes. The key is to look for edges that are set and lightly golden. The centers should still look a little soft and underbaked—this is the secret to a chewy cookie! They will continue to bake on the hot pan after you take them out.
  8. Cool and Enjoy: Let the cookies cool on the baking sheet for at least 5 minutes before carefully transferring them to a wire rack to cool completely. This waiting period is tough, but it allows them to set up properly. Once cooled, they are ready to be devoured!

Notes

Do not skip the cornstarch, as it's key to a soft, tender texture. If your kitchen is warm or cookies spread too much, chill the dough for 30 minutes before baking. Aim for a coarse chop on the Oreos for varied texture. Most importantly, do not overbake; pull them from the oven when the centers still look slightly gooey, as they will firm up on the baking sheet.