Soft and chewy, these delightful Cookies and Cream Cookies are perfect for any occasion. Packed with white chocolate chips and chunks of Oreo cookies, it’s a cookie within a cookie! These sweet treats are super easy to make and are the perfect mid-day snack.
WHAT YOU NEED TO MAKE THIS RECIPE
Ingredients needed to make cookies and cream cookies.
Butter — when selecting butter, be sure to bring unsalted butter and not salted butter to room temperature. Salted butter does not have a consistent amount of salt, so it’s best for you to add your own, or you might have an overly salty cookie. Make sure the butter is soft enough so when you press into it, your finger leaves a dent. If it’s cold, it’ll be challenging to beat it into a smooth consistency.Cream cheese — be sure to use full-fat cream cheese and not the spreadable type from a tub. Using cream cheese will make the cookies soft and cakey so they’ll melt in your mouth. If the cream cheese is not at room temperature, you’ll end up with a lumpy batter.
HOW TO MAKE COOKIES AND CREAM COOKIES
Whisk together the flour, cornstarch, salt, and baking soda in a medium bowl and set aside.
Using a stand mixer fitted with a paddle attachment, cream the butter and cream cheese together. Then, add the white and brown sugar in and beat until light and fluffy.
Add the egg and vanilla in and mix until combined.
Add the dry ingredients that you set aside earlier until almost combined.
Add ½ cup white chocolate chips and the broken Oreo cookies, then fold into the batter until evenly distributed using a spatula. Then, cover and chill for at least an hour.
Roll out the cookie dough into two tablespoon-sized balls and place them on a prepared baking sheet. Press the remaining chocolate chips onto the balls and bake for about 11 minutes or until the edges are set and just turning golden.
PRO TIPS FOR MAKING THIS RECIPE
Make sure your brown sugar is soft and moist. If your brown sugar has hardened, not to worry! I wrote a detailed post on how to soften brown sugar.
Do not skip chilling the cookies. As the dough is super soft, chilling will make it easier for you to roll and keep the dough from flattening in the oven.
I like using my hands to break up the Oreos as there are fewer crumbles than when I roughly chop them with my knife. Be sure to not accidentally crush them into fine-crumbles as you want chunks of Oreos in the cookies.
Be careful not to overbake the cookies. They may look underdone when you pull them out of the oven, but they’ll firm up once cooled. They should look just golden instead of golden all the way through like a chocolate chip cookie.
Make sure to line your cookie sheet with baking parchment or a silicone mat. A lined pan helps the cookies bake more evenly. If you add the dough directly onto a sheet pan, they’ll stick, and the bottoms will be more brown.
Even though it’s only 2 teaspoons, the cornstarch is essential for soft cookies, so don’t skip it.
Make sure your baking soda hasn’t expired, as it’s an essential ingredient for the shape and texture of the cookies. Without the baking soda, your cookies won’t be as soft and fluffy.
Source: https://preppykitchen.com