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Cookies and Cream Cookies

Cookies and cream cookies bake up with lightly golden edges, soft centers, chopped chocolate sandwich cookies, and white chocolate chips. Chill the dough for 30 minutes before baking to help the cookies hold their shape.
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Prep Time 20 minutes
Cook Time 36 minutes
Chilling 30 minutes
Total Time 1 hour 26 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed light
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 15 chocolate sandwich cookies coarsely chopped
  • 1 cup white chocolate chips

Equipment

  • 1 18x13-inch baking sheet
  • 1 electric mixer

Method
 

  1. Preheat the oven to 350°F and line an 18x13-inch baking sheet with parchment paper.
  2. Beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
  3. Beat in the egg, egg yolk, and vanilla until smooth, scraping down the bowl as needed.
  4. Add the flour, baking soda, and salt, and mix on low just until no dry streaks remain.
  5. Fold in the chopped cookies and white chocolate chips until evenly distributed.
  6. Cover the dough and refrigerate for 30 minutes.
  7. Scoop rounded 2-tablespoon portions onto the prepared baking sheet, spacing them about 2 inches apart; keep remaining dough chilled and let the sheet cool completely between batches.
  8. Bake one batch at a time for 10 to 12 minutes, until the edges are set and lightly golden and the centers still look slightly soft.
  9. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For soft centers, take the cookies out when the edges are set and lightly golden, even if the centers still look slightly soft. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free swap, use dairy-free butter and white chocolate chips.