Description
Deliciously soft and chewy Cookies and Cream Cookies that combine crushed Oreos and white chocolate chips in a buttery dough. These cookies are perfect for Oreos lovers looking for a delightful homemade treat with a perfect balance of sweetness and texture.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 1 1/4 cups (250 grams) granulated sugar
- 2 Tablespoons heavy cream
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1-2 Tablespoons water (optional, if dry)
Dry Ingredients
- 1/2 teaspoon fine sea salt (or table salt)
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 1/2 cups (330 grams) all-purpose flour
Add-ins
- 3/4 cup crushed Oreos (about 8 Oreos)
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Set them aside to prepare for baking.
- Cream Butter and Sugar: Place the cold, cubed unsalted butter into a large mixing bowl. Beat on medium speed for about 30 seconds to break up the butter. Add granulated sugar and heavy cream, then mix for 1 minute until combined and creamy.
- Add Eggs and Flavoring: Add the large egg, egg yolk, vanilla extract, and optionally 1 tablespoon of water to the butter mixture. Mix until all ingredients are fully combined and the batter is smooth.
- Add Dry Ingredients: Sprinkle salt, baking soda, cream of tartar, and half of the all-purpose flour (1 1/4 cups) over the wet mixture. Mix until combined before adding the remaining flour and gently mixing until just combined.
- Fold in Mix-Ins: Carefully fold in the crushed Oreo crumbs and white chocolate chips to distribute evenly without over mixing, to preserve the cookie texture.
- Scoop Dough: Using a large cookie scoop or 3 tablespoons measure, portion dough onto the prepared baking sheets. Gently press down each dough ball just slightly to flatten them a bit for even baking.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes until the tops look set and no longer wet. Watch carefully to prevent the bottoms from turning golden brown to ensure softness.
- Cool: Remove baked cookies from the oven and let them cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- Store: Once completely cooled, store cookies in an airtight container for up to 3 days to maintain freshness and softness.
Notes
- Make sure not to overbake the cookies to keep them soft and chewy.
- Using cold butter helps create a tender texture.
- Optional water helps if the dough feels too dry or crumbly.
- Watch the cookies closely near the end of baking to avoid browning the bottoms.
- Allow cookies to cool properly before storing to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
