🍪 Cookies & Cream Cookies
Ingredients (makes about 18–24 cookies)
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1 cup (2 sticks) unsalted butter, softened
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¾ cup granulated sugar
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¾ cup packed brown sugar
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2 large eggs
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2 tsp vanilla extract
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2 ½ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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15–20 Oreo cookies (or any sandwich cookie), coarsely crushed
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Cream butter and sugars:
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy. -
Add eggs and vanilla:
Beat in eggs one at a time, then stir in vanilla extract. -
Mix dry ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. -
Combine:
Gradually add the dry ingredients to the wet mixture and mix until just combined. -
Fold in crushed Oreos:
Gently fold in the crushed cookies, keeping some chunky bits for texture. -
Scoop and bake:
Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spaced about 2 inches apart.
Bake for 10–12 minutes or until edges are lightly golden. The centers may look soft but will set as they cool. -
Cool:
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
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For extra creaminess, add ½ cup white chocolate chips.
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Press a small piece of whole Oreo into the top of each cookie before baking for a fun look.
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Store in an airtight container for up to 5 days.
Want a vegan/dairy-free version or a cookies & cream brownie recipe?
