Description
Delight in these Homemade Cookies ‘n Cream Cookies, a perfect blend of crunchy Oreo cookie pieces and creamy white chocolate chips embedded in soft, buttery cookie dough. These easy-to-make treats offer a nostalgic twist on classic cookies, ideal for dessert or snacking.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups crushed Oreo cookies (about 15 cookies)
- 1 cup white chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Then, mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough, which could make the cookies tough.
- Fold in Oreos and White Chocolate: Gently fold the crushed Oreo cookies and white chocolate chips into the cookie dough to evenly distribute them without breaking them down too much.
- Portion the Dough: Scoop the dough into 2-tablespoon portions and place them onto the prepared baking sheets, spacing each about 2 inches apart to allow spreading.
- Bake: Bake for 10 to 12 minutes until the edges are lightly golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up and retain their shape.
Notes
- For extra Oreo flavor and texture, press a few additional crushed Oreo pieces on top of each dough ball before baking.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For longer storage, freeze the cookies in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
