Ingredients
Dry 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
Wet Ingredients
- 4 tablespoons unsalted butter, softened at room temperature
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla bean paste
Add-ins
- 10 Oreo or chocolate sandwich cookies, coarsely chopped
- 1/2 cup white chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, using an electric or stand mixer, beat the softened butter and granulated sugar on medium speed until well combined and creamy.
- Add Egg and Vanilla: Mix in the egg and vanilla bean paste until the batter is smooth and free of lumps. Scrape down the sides of the bowl with a rubber spatula to incorporate all ingredients evenly.
- Incorporate Dry Ingredients: Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix just until a cookie dough forms, being careful not to overmix.
- Add Cookies and Chocolate Chips: Fold in the coarsely chopped Oreo cookies and white chocolate chips evenly throughout the dough.
- Shape Cookies: Using a small cookie scoop or spoon (about 2 tablespoons of dough per cookie), scoop portions of dough and gently roll them into balls with your hands. Place them on the prepared baking sheets and lightly press each cookie down to flatten slightly.
- Bake: Bake the cookies at 350°F for 8-10 minutes, until the edges are set but the centers may still appear slightly underbaked.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Cookies and Cream Cookies!
Notes
- For best results, use room temperature butter to achieve a creamy dough texture.
- Do not overmix the dough after adding the dry ingredients to ensure tender cookies.
- You can substitute white chocolate chips with milk or dark chocolate chips if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To enhance the cookies’ texture, chill the dough for 30 minutes before baking (optional).
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert/Cookie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
