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- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup crushed chocolate sandwich cookies (like Oreos) - 1 cup white chocolate chips - Extra crushed cookies for topping - Unsalted butter: It adds richness and helps with the cookie's texture. - Granulated and brown sugar: These sugars give sweetness and moisture. Brown sugar also adds a slight chew. - Eggs: They bind the dough and add structure. - Vanilla extract: It enhances the flavor of the cookies. - All-purpose flour: This is the main structure of the cookies. - Baking soda: This helps the cookies rise and become fluffy. - Salt: It balances the sweetness and enhances flavors. - Crushed chocolate sandwich cookies: They add chocolate flavor and crunch. - White chocolate chips: They bring sweetness and creamy texture. - Unsalted butter: You can use margarine or coconut oil for a dairy-free option. - Granulated sugar: You can replace it with coconut sugar for a lower glycemic index. - Brown sugar: If you lack brown sugar, mix granulated sugar with molasses. - All-purpose flour: Use a gluten-free blend to make these cookies gluten-free. - White chocolate chips: You can swap them with dark chocolate chips for a richer taste. - Chocolate sandwich cookies: Any chocolate cookie can work in a pinch. Just crush them well! {{ingredient_image_1}} 1. First, preheat your oven to 350°F (175°C). 2. Line two baking sheets with parchment paper. This helps the cookies not stick. 3. In a large bowl, cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar. Mix until it's light and fluffy. 4. Beat in 2 large eggs, one at a time. Add 1 teaspoon of vanilla extract and mix well. 5. In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. 6. Gradually add the dry mixture to the wet mixture. Mix it until just combined. 7. Now, gently fold in 1 cup of crushed chocolate sandwich cookies and 1 cup of white chocolate chips. Make sure they are well mixed. 1. Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheets. Make sure to space them about 2 inches apart. 2. Sprinkle extra crushed cookies on top of each mound of dough. This adds crunch and looks nice. 3. Bake the cookies in your preheated oven for 10-12 minutes. Look for lightly golden edges and soft centers. 4. Once baked, remove them from the oven. 1. Let the cookies cool on the baking sheet for about 5 minutes. 2. After 5 minutes, transfer them to a wire rack to cool completely. 3. For a nice touch, serve the cookies stacked in a clear glass jar or on a decorative plate. 4. Drizzle some melted white chocolate over the top for extra flair. Enjoy your delicious cookies and cream cookies! To get that perfect cookie texture, remember these steps: - Cream the Butter and Sugars Well: Mix until light and fluffy. This adds air to your dough. - Don’t Overmix the Dough: Mix just until combined. Overmixing makes cookies tough. - Chill the Dough: If you have time, chill the dough for 30 minutes. This helps it hold shape. - Bake at the Right Temperature: Keep your oven at 350°F (175°C). A hot oven gives you soft centers and crisp edges. Here are mistakes to watch out for: - Using Cold Butter: Cold butter doesn’t mix well. Always use softened butter for the best results. - Skipping the Parchment Paper: This helps prevent sticking. Always line your baking sheets. - Not Measuring Flour Accurately: Too much flour makes cookies dry. Use a kitchen scale for accuracy. - Baking Too Long: Watch the time. You want golden edges but soft centers. To boost the flavor of your cookies, try these tips: - Add More Vanilla: Use a bit more vanilla extract for a richer taste. - Mix in Different Extracts: Almond or mint extract can add a fun twist. - Use High-Quality Chocolate: High-quality white chocolate chips make a big difference. - Top with Sea Salt: A sprinkle of sea salt on top balances the sweetness and enhances flavor. Pro Tips Chill the Dough: Refrigerating the cookie dough for at least 30 minutes before baking can help the cookies hold their shape and prevent spreading too much. Use Fresh Ingredients: Ensure your baking soda is fresh for the best rise and texture. Expired baking soda can lead to flat cookies. Don’t Overbake: To keep your cookies soft and chewy, remove them from the oven when the edges are golden but the centers look slightly underbaked. Experiment with Mix-ins: Feel free to add nuts or other chocolate varieties to customize your cookies and enhance their flavor profile. {{image_2}} You can easily change the base of your cookies. Instead of using all-purpose flour, try using cocoa powder for chocolate cookies. Simply replace ½ cup of flour with cocoa powder. For vanilla cookies, stick with the original recipe but use vanilla-flavored sandwich cookies instead of chocolate ones. This switch gives you a fun new taste. The texture will stay soft and chewy, making them just as delightful. Want to mix things up? Add nuts or dried fruit to your cookies. Chopped walnuts or pecans add a nice crunch. You can also use dried cherries or cranberries for a fruity twist. Just add about ½ cup of your chosen mix-ins to the dough. This change brings extra flavor and texture. Each bite will surprise you with its unique taste. Need a gluten-free or vegan option? No problem! For gluten-free cookies, swap the all-purpose flour with a gluten-free blend. Make sure it has xanthan gum for the best results. For vegan cookies, use a plant-based butter or coconut oil instead of regular butter. Replace eggs with flax eggs or applesauce. Just mix one tablespoon of flaxseed meal with two and a half tablespoons of water to create a flax egg. These swaps let everyone enjoy your cookies without worry. To keep your cookies and cream cookies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. A cool, dry place works best. Avoid direct sunlight to keep them soft and chewy. You can freeze these cookies for up to three months. First, let them cool completely. Then, wrap each cookie in plastic wrap. Place wrapped cookies in a freezer bag or airtight container. When you're ready to enjoy them, thaw them at room temperature for about an hour. To keep your cookies fresh, add a slice of bread to the container. The bread helps absorb moisture and keeps cookies soft. Change the slice every few days if it gets hard. This simple trick keeps your cookies tasting great! You can tell the cookies are done when the edges turn lightly golden. The centers should still look soft and slightly underbaked. This gives you that perfect chewy texture. If you let them cool on the baking sheet, they will firm up nicely. Yes, you can! Feel free to swap in dark chocolate or even milk chocolate chips. Each type offers a unique flavor. You can mix and match to find your favorite combo. Just remember, the balance of sweetness may change depending on the chocolate you choose. To crush cookies easily, place them in a zip-top bag. Use a rolling pin or a heavy pan to crush them into small pieces. You want a mix of fine crumbs and larger chunks for texture. This method keeps things tidy and makes it simple to control how crushed your cookies get. You’ve learned about key ingredients and how they work together. We covered step-by-step baking instructions and useful tips to create the best cookies. Also, you now know how to customize recipes and keep cookies fresh. With these insights, you can bake with confidence and creativity. Remember, practice makes perfect, so don't be afraid to try new things. Happy baking!

Cookies & Cream Delight Cookies

Delicious cookies featuring crushed chocolate sandwich cookies and white chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup crushed chocolate sandwich cookies (like Oreos)
  • 1 cup white chocolate chips
  • to taste cup extra crushed cookies for topping

Instructions
 

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in the eggs one at a time, then add the vanilla extract, mixing until well combined.
  • In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Gently fold in the crushed chocolate sandwich cookies and white chocolate chips until evenly distributed throughout the dough.
  • Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Sprinkle some extra crushed cookies on top of each cookie for added crunch and presentation.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden, yet the centers remain soft.
  • Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the cookies stacked in a clear glass jar or on a decorative plate, and drizzle some melted white chocolate over the top for an added touch of flair.
Keyword chocolate, cookies, dessert, white chocolate