5 from 4 votes
Cookies & Cream Cookies
Cookies & Cream Cookies are slightly crisp around the edges, soft yet chewy in the middle, and all-around buttery. Did I mention the heavenly bits of Oreo pieces?
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
18
cookies
Course:
Dessert
Cuisine:
American
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 unsalted butter 1 stick (8 tablespoons, 4 ounces), at room temperature
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1 egg large
- 1 teaspoon vanilla extract
- 12 Oreo sandwich cookies broken into small pieces
Instructions
- Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- In a small bowl whisk together the flour, baking soda, and salt.
- In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium speed until light in color and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat until combined. On low speed gradually add flour mixture, beating until combined. With a rubber spatula fold in the Oreo pieces.
- Drop 1 1/2-tablespoons of dough onto prepared baking sheets. Bake cookies for 8 to 10 minutes, or until the edges just begin to brown. Place baking sheets on wire racks and let cool for 5 minutes before removing cookies to racks to cool completely. Store at room temperature in an airtight container for up to 3 days.
Cup of Yum
Notes
- Slightly adapted from Picky Palate