Cookies and Cream Cookies Recipe
This Cookies and Cream Cookies Recipe delivers soft, chewy bakery-style cookies loaded with crunchy chocolate sandwich cookie chunks and creamy vanilla flavour—an easy, crowd-pleasing dessert perfect for any occasion.
Ingredients
- 2 ¼ cups 280 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoons cornstarch
- ¾ cup 170 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- ¾ cup 165 g light brown sugar, packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ –2 cups 150–200 g chocolate sandwich cookies, coarsely chopped
- Optional: ½ cup white chocolate chips or chunks
- Optional topping: flaky sea salt or extra crushed sandwich cookies
Instructions
- Prepare the oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, salt, and cornstarch. Set aside.
- Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Add eggs and vanilla: Beat in the egg and egg yolk until fully combined. Mix in vanilla extract.
- Combine dry ingredients: Gradually add dry ingredients to the wet mixture, mixing just until incorporated.
- Fold in cookies: Gently fold in chopped chocolate sandwich cookies and optional white chocolate chips.
- Chill dough (recommended): Cover and chill dough for 30 minutes for thicker cookies.
- Scoop and bake: Scoop 1.5–2 tablespoons of dough per cookie and place 2 inches apart. Bake for 10–12 minutes, until edges are set and centers are soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 10 days.
- Freezing: Freeze baked cookies or cookie dough scoops for up to 3 months.
- Variations: Add cocoa powder for a chocolate cookie base.
- Use double-stuffed sandwich cookies for extra creaminess.
- Sprinkle flaky sea salt on warm cookies for flavour contrast.
- Tip: Slightly under bake for softer, chewier centers.