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0 from 6 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
5 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 stick (8 tablespoons, 4 ounces) unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 12 Oreo sandwich cookies, broken into small pieces

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
  2. In a small bowl whisk together the flour, baking soda, and salt.
  3. 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.
  4. 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.

Notes

  • Slightly adapted from Picky Palate