Alright, Let’s Make Some Cookies and Cream Cookies!
If you ever wandered into my kitchen when I’ve had a bad day, odds are good you’d find me flinging flour about to whip up these cookies and cream cookies. Seriously, these little guys have rescued more rough Mondays than I care to admit. One year, I made a triple batch for my cousin’s birthday party and, no joke, had to hide a few just to taste-test later (a baker’s gotta quality control, right?). There’s something so joyfully messy about crushing up cookies, sneaking chocolate chips, and—let’s be real—licking the spoon when you think no one’s looking. Hang tight, because honestly, this recipe might become your new default cookie.
Why I Go Back to This Recipe Every Time
I make these cookies when I want to win friends and influence people—or at least when I want my house to smell amazing. My family goes a bit wild for them (my partner tries to steal them from the oven sometimes), and even my slightly picky uncle scarfs down a handful before asking what’s in them. Oh, and if you’ve ever been a little annoyed with cookies that spread too much or stay weirdly doughy in the middle? Same here. After some, um, crunchy mishaps, I tweaked this so these come out chewy, soft, and packed with bits of creamy cookies.
What You’ll Need (And a Few Cheats)
- 1 cup (225g) unsalted butter, room temp – Or, okay, sometimes I use salted and just skip the extra salt later. Not the baking police here.
- 3/4 cup white sugar – My neighbor swears by light brown sugar, but I’ve rarely noticed a huge difference.
- 3/4 cup packed light brown sugar – My grandmother always insisted on Domino, but honestly, any brand’s fine.
- 2 large eggs – Room temp, but I’ve used cold in a hurry.
- 1 tablespoon vanilla extract – Splash more if you love vanilla.
- 2 and 1/2 cups (320g) all-purpose flour – I sometimes subbed in a cup of whole wheat and, well, it was “healthy” but a bit chewy.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 heaping cup chocolate chips – I go for semi-sweet, but dark chocolate is lush.
- 2 cups roughly chopped chocolate sandwich cookies (like Oreos) – Anything from the store brand is welcome here—they all melt nicely.
So, Here’s How I Do It
- Cream the butter and both sugars together until it’s pale and fluffy. Sometimes I get impatient—it still works if you don’t go for ages, just make sure there aren’t cold butter lumps.
- Add eggs one at a time (this is usually where I forget if I added one or two, so I count shells). Mix in vanilla. Don’t stress if it looks curdled for a sec; it evens out.
- Whisk flour, baking soda, and salt in a bowl on the side—uses one more dish, but it helps things along.
- Combine the dry stuff with the wet. Here’s my pro secret: swap to a spatula and stir gently. I have overmixed and ended up with cookie bricks before. Don’t do what I did.
- Fold in chocolate chips and those gloriously chunky cookie bits. At this point, I always sneak a bite (just don’t tell my kids, but honestly, who am I kidding—they know).
- Scoop heaped tablespoons of dough onto a parchment paper lined tray. Leave room—nobody likes a cookie blob monster (unless you do…those taste the same anyway!). I use a cookie scoop if I remember where it is, but a regular spoon does the job as well.
- Chill the tray of dough balls in the fridge about 20–30 min. Not strictly necessary, but it really stops the spread.
- Bake at 350°F (175°C) for 10–12 min until the edges are just golden and the centers look a bit underdone. They’ll finish cooking on the tray—actual magic.
- Let cool a few minutes. Or don’t, but use your mitts, friend—these things are lava-fresh.
Some Notes You Might Want to Know
- Once, I doubled the vanilla by mistake. Actually, I find it works better if you go a little overboard with it, so…not really a mistake!
- Go for chunkier cookie pieces if you want that cookies and cream effect. Finely crushed sort of disappears after baking.
- I find these taste even better the next day, that’s if you can exercise willpower. Not my strong suit.
Cookie Experiments (The Good and the Bad)
- Once tried white chocolate chips—turned out a bit cloying, but my sweet-toothed niece loved them.
- Chopped peanut butter cups…okay, honestly, they made the dough a sticky mess. Just saying.
- Cookies as ice cream sandwich bases? Oh yes. Next-level treat, even if a tad messy.
What You Need (Or Don’t!)
You’ll want a decent mixing bowl, a hand mixer if you have it (I once lost mine for a week), and some parchment paper. No stand mixer? Just use a wooden spoon and strong arms—it’s not exactly rocket science. Or, as my mate would say, Bob’s your uncle.
How to Store These Beauties
Technically, these’ll keep in an airtight tin for 3–4 days. Freeze unbaked dough balls if you want a midnight cookie fix later. Though let’s be honest: in my house, they barely last till the next morning and someone always nicks the last one.
Serving: What We Do Here
My favorite way? Warm with a scoop of vanilla ice cream (or just milk if I’m being lazy). My cousin dips hers in coffee—odd, but strangely addictive. On Sundays, we sometimes crumble them over pancakes. Yes, really.
What I Wish I Knew Before
- If you rush the chilling, the cookies will spread quite a bit. I once tried skipping it and ended up with one giant tray-cookie (not the worst outcome, but a bit flat!).
- The oven timer is your friend—walk away for “just a sec” and you’ll end up with hockey pucks.
- Seriously, don’t overmix the dough. That’s how you get chewy-deep and not crunchy all the way.
Your Cookie Questions, Answered
- Can I use margarine instead of butter? – Sure, you can, but I think the flavor’s just not the same. One friend swears by it though, so, up to you!
- Help! My cookies came out flat! – Happens to the best of us! Try chilling the dough a bit longer; your butter might’ve melted too quick. Or maybe the oven ran hot (mine sometimes lies to me…)
- Do you crush the cookie bits small or big? – Little bit of both! I chuck ‘em in a bag and whack about with a rolling pin—therapeutic AND effective.
- Can these be made gluten free? – I’ve swapped in a 1:1 gluten free flour blend and honestly, they were still pretty great, just a bit more delicate.
- Is the dough freezable? – Oh, totally. Scoop and freeze, then straight form freezer to oven, just bake a min or two longer. Saved me on days I forgot to make dessert.
Now, if you’re anything like me, you’ll make a batch “for the kids” and wind up at midnight, cookie in hand, somehow proud and a little sheepish—all at once. Go forth, bake, and sneak bites when no one’s watching.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreo)
- 1 cup white chocolate chips
Instructions
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1Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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2In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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3Beat in the eggs one at a time, then mix in vanilla extract.
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4In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
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5Fold in crushed chocolate sandwich cookies and white chocolate chips until evenly distributed.
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6Scoop dough onto prepared baking sheets. Bake for 10-12 minutes until edges are set. Cool cookies on sheets for 5 minutes before transferring to wire racks.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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