Best Cookies and Cream Cookies

When you combine two of America’s most loved cookies you get our Cookies and Cream Cookies. These cookies combine the dough of a chocolate chip cookie but swap the chocolate chips with crushed Oreo cookies. These cookies are both soft and chewy, perfect for anytime. They are perfect alone or make a great addition to a holiday cookie platter or celebration cookie tray.

How to Make Cookies and Cream Cookies

To make these easy and delicious cookies and cream cookies you will need the following ingredients and simple instructions:

Flour – we typically use all-purpose flour in this recipe.

Baking Soda – helps works with baking powder to get the right rise and spread of the cookies.

Baking Powder – helps the cookies rise just a bit.

Salt – our preference is kosher salt, but you can use regular salt or sea salt.

Butter – make sure to use unsalted butter at room temperature.

Sugar – regular granulated white sugar works well.

Brown Sugar – we prefer light brown sugar for this recipe.

Vanilla Extract – pure vanilla extract gives the best flavor.

Eggs – any type of large eggs will do.

Corn Starch – gives cookies a light and chewy texture.

Oreo Cookies – one method to crush the Oreos is by placing them in a folded parchment paper or a freezer bag, then breaking them up with a rolling pin. Another option is to use a food processor and pulse a few times. You will need about 6-7 Oreo cookies for this recipe.

Instructions:

1. Place flour, corn starch, baking soda, baking powder, and salt into a medium mixing bowl and whisk together until well combined. Set aside.
2. Mix egg, maple syrup, and vanilla extract in a small mixing bowl. Set aside.
3. Cream together butter, brown sugar and white sugar for about 3 minutes. Add eggs mixture until just incorporated. Set the mixer on low and add flour mixture a little a time. Mix well.
4. Fold in crushed Oreo cookies.
5. Roll about 1 ½ tablespoons of cookie dough into round balls. Place cookie dough balls into a sealed container or large zip lock bad and refrigerate for at least an hour before baking. Best results are after the dough had time to rest and cool.
6. Pre-heat oven to 375°.
7. Line a large cookie baking sheet pan with parchment paper and place cookie dough balls onto the cookie sheet about 2 inches apart.
8. Bake for about 9-10 minutes.
9. Remove from oven and let cool.
10. Recipe makes about 2 ½ dozen cookies.

Helpful Tips for Perfect Cookies:

Here are a few helpful tips to ensure your cookies and cream cookies turn out perfectly:

• Make sure your butter is softened but not melted. Room temperature butter will cream better with the sugar and give your cookies a better texture.
• Do not overmix the dough. Mix until the ingredients are just combined to avoid tough cookies.
• Chill the dough for at least an hour minutes before baking. This will help prevent the cookies from spreading too much and will result in a thicker, chewier cookie.
• Cookie dough balls can be stored in the refrigeration for up to three days. You can also freeze them for up to three months.
• It is easier to make the cookie dough balls just after you mix it while still room temperature and then refrigerating the dough. It is less wear and tear on your cookie scooper too.
• For extra gooey cookies, slightly underbake them. They will continue to cook and set as they cool on the baking sheet.
• Store any leftover cookies in an airtight container at room temperature for up to 5 days.

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Yield: 30 Cookies

Cookies & Cream Cookies

Prep Time: 10 minutes

Cook Time: 9 minutes

Additional Time: 1 hour

Total Time: 1 hour 19 minutes

These cookies are both soft and chewy, perfect for anytime. They are perfect alone or make a great addition to a holiday cookie platter or celebration cookie tray.

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Ingredients

• 1 ¾ cups all purpose flour
• ¾ cup light brown sugar
• ½ cup white granulated sugar
• ½ cup softened unsalted butter
• ½ cup crushed Oreo cookies
• 1 egg – room temperature
• 2 teaspoons corn starch
• 2 teaspoons pure vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt

Instructions

1. Place flour, corn starch, baking soda, baking powder, and salt into a medium mixing bowl and whisk together until well combined. Set aside.
2. Mix egg, maple syrup, and vanilla extract in a small mixing bowl. Set aside.
3. Cream together butter, brown sugar and white sugar for about 3 minutes. Add eggs mixture until just incorporated. Set the mixer on low and add flour mixture a little a time. Mix well.
4. Fold in crushed Oreo cookies.
5. Roll about 1 ½ tablespoons of cookie dough into round balls. Place cookie dough balls into a sealed container or large zip lock bad and refrigerate for at least an hour before baking. Best results are after the dough had time to rest and cool.
6. Pre-heat oven to 375°.
7. Line a large cookie baking sheet pan with parchment paper and place cookie dough balls onto the cookie sheet about 2 inches apart.
8. Bake for about 9-10 minutes.
9. Remove from oven and let cool.
10. Recipe makes about 2 ½ dozen cookies.

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving:Calories: 105Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 62mgCarbohydrates: 16gFiber: 0gSugar: 9gProtein: 1g

Calories are estimated and may vary.

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You may love our Chocolate Chip M&M Cookies too. We have a sister site all about Just Baking Cookies.