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To make these cookies and cream cookies, you will need: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup crushed chocolate sandwich cookies (like Oreos) - 1 cup white chocolate chips These ingredients blend to create a rich, sweet base with a tasty crunch. If you lack some ingredients, don’t worry. Here are some easy swaps: - Unsalted butter: Use salted butter. Just cut back on added salt. - Granulated sugar: Brown sugar works too. It gives a deeper taste. - All-purpose flour: Whole wheat flour can be used for a healthier version. - White chocolate chips: Use milk chocolate or dark chocolate if preferred. These swaps maintain flavor while fitting your pantry. Want to make these cookies even better? Try adding: - Chopped nuts: Walnuts or pecans add a nice crunch. - Marshmallows: These bring a fun, chewy texture. - Mint extract: A little can add a fresh twist. Feel free to mix and match these ideas to create your dream cookie! {{ingredient_image_1}} To make your cookies and cream cookies, start by gathering your ingredients. You need butter, sugars, eggs, vanilla, flour, baking soda, salt, crushed chocolate cookies, and white chocolate chips. Preheat your oven to 350°F. This step is key for baking. In a big bowl, cream the softened butter with granulated and brown sugar. Mix until it looks light and fluffy. This helps to make your cookies soft. Next, add the eggs one at a time, and mix well after each. Stir in the vanilla extract for extra flavor. In another bowl, whisk together the flour, baking soda, and salt. This helps to combine the dry ingredients. Slowly add this mix to the wet ingredients. Stir until just mixed. Now it’s time to fold in the crushed chocolate sandwich cookies and white chocolate chips. Make sure they are evenly spread throughout the dough. This adds a nice crunch and sweetness. Once your dough is ready, scoop tablespoons of it onto your baking sheet. Space them about 2 inches apart. This gives them room to spread while baking. Place the baking sheet in your preheated oven. Bake for 10 to 12 minutes. You want the edges to be lightly golden and the centers to stay soft. This will keep your cookies chewy. After baking, take the cookies out and let them cool on the sheet for about 5 minutes. Then, move them to a wire rack to cool completely. This prevents them from becoming soggy. To get the best texture for your cookies, use softened butter. This helps to create that light and fluffy dough. Don't overmix the dough after adding the flour. This keeps your cookies tender. When baking, keep an eye on the cookies. Ovens can vary, so check them a minute or two early. If you want your cookies to be chewy, take them out when they are still soft in the center. They will firm up as they cool. For extra fun, serve your cookies on a colorful plate. Drizzle melted white chocolate on top for a sweet finish. This extra touch makes them even more scrumptious! To keep your cookies fresh, store them in an airtight container. This helps keep moisture in and prevents them from getting hard. If you want to keep them extra fresh, add a slice of bread to the container. The cookies will absorb moisture from the bread, staying soft for longer. Make sure to place parchment paper between layers to avoid sticking. Freezing cookie dough is easy and smart. First, scoop the dough into balls. Then, place them on a baking sheet and freeze until firm. Once frozen, transfer the dough balls to a zip-top bag. Label the bag with the date and type of cookie. You can freeze the dough for up to three months. When you're ready, bake straight from the freezer. Just add a couple of extra minutes to the bake time. If your cookies spread too much, first check your butter. It should be softened but not melted. If it's too warm, the dough will spread more. Also, chill the dough for at least 30 minutes before baking. This helps it hold its shape better. If your cookies are hard, try reducing the bake time. Cookies should be soft in the center when you take them out. They will continue to cook on the baking sheet. Pro Tips Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading and keeps the cookies soft and chewy. Use Fresh Ingredients: Ensure your baking soda is fresh for optimal rise. Store it in a cool, dry place to maintain its potency. Experiment with Mix-Ins: Feel free to customize your cookies by adding nuts, different types of chocolate, or even flavored extracts for a unique twist. Proper Cooling: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them firm up and prevents breakage. {{image_2}} You can turn cookies and cream cookies into cookie bars. Use the same dough recipe. Instead of scooping out dough, press it into a greased baking dish. Bake for 20-25 minutes. The bars will be thick and chewy. Cut them into squares when cool. This method gives you a fun twist on the classic cookies. You can make these cookies gluten-free. Simply swap all-purpose flour for a gluten-free flour blend. Ensure the blend includes xanthan gum for best results. This helps with the texture and binds the dough well. You can enjoy the same great taste, even if you avoid gluten. Feel free to get creative with mix-ins. You can add chopped nuts or dried fruit for extra flavor. Mix in some mini chocolate chips for richer cookies. Try drizzling melted chocolate on top for a fancy touch. Each variation brings a new taste to this classic treat. Experiment and find your favorite! To keep cookies fresh, store them in an airtight container. This prevents air from making them hard. You can also add a slice of bread to help keep them soft. The bread will absorb moisture and keep the cookies chewy. For long-term storage, freeze your cookies. Let them cool completely first. Place them in a single layer on a baking sheet. Freeze for about an hour, then transfer them to a freezer bag. Make sure to remove as much air as possible. You can freeze cookies for up to three months. When you're ready, just thaw them at room temperature. Homemade cookies last about one week at room temperature. If you store them properly, they can stay fresh longer. In the freezer, they can last for three months or more without losing flavor. Always check for any signs of spoilage before eating. Cookies and cream cookies are fun treats. They mix chocolate sandwich cookies with dough. The dough is soft and sweet, while the cookies add crunch. You get a great blend of flavors. They are easy to make and perfect for sharing. Yes, you can use other chocolate cookies! Any chocolate cookie works well. You can try chocolate wafers or even homemade cookies. Just crush them into small pieces. This will still give you that yummy cookies and cream taste. To make cookies chewy, you can try a few tricks. First, use more brown sugar than white sugar. This helps keep the cookies moist. Second, don’t over-bake them. Take them out when the edges are golden but the centers are soft. Lastly, chill your dough for 30 minutes before baking. This helps the cookies stay thick and chewy. We discussed the key parts of making delicious cookies. You learned about essential ingredients, useful substitutions, and tasty add-ins. I provided easy steps for making the dough and baking cookies. You also found tips for storage and freezing, along with common issues and how to fix them. Lastly, you explored fun cookie variations. Focus on these points, and you'll enjoy tasty results in your baking. Happy baking!

Cookies and Cream Cookies

Delicious cookies featuring crushed chocolate sandwich cookies and white chocolate chips.
Print Recipe Pin Recipe
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
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup crushed chocolate sandwich cookies (like Oreos)
  • 1 cup white chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet 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, ensuring each is well incorporated, then mix in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the crushed chocolate sandwich cookies and white chocolate chips until evenly distributed throughout the dough.
  • Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
  • Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the cookies on a colorful plate, and consider drizzling melted white chocolate over the top for an added touch of sweetness.
Keyword chocolate, cookies, dessert, white chocolate