If you are searching for a heavenly treat to satisfy your sweet tooth, look no further than this Cookies ‘n Cream Cookies Recipe. These soft, pillowy cookies bursting with chunks of chocolate sandwich cookies are an irresistible twist on a classic favorite. Each bite carries that buttery, tender texture combined with the familiar crunch and creaminess of cookies ‘n cream, making them perfect for any occasion, from casual snacks to festive celebrations. Get ready to dive into a baking adventure that’s as simple as it is delicious!
Ingredients You’ll Need
Ingredients You’ll Need
This Cookies ‘n Cream Cookies Recipe calls for straightforward ingredients that you likely have in your pantry, each adding a distinct magic to the final cookie. From the basic flour that forms the cookie’s sturdy base to the luscious sour cream that keeps them moist and tender, every element works in harmony to create a perfect bite.
- All-purpose flour: The foundation of the cookies, providing structure and chew.
- Baking soda: A leavening agent that keeps cookies light and tender.
- Salt: Enhances all the flavors and balances sweetness perfectly.
- Unsalted butter, softened: Adds richness and helps achieve that melt-in-your-mouth texture.
- Granulated sugar: Sweetens and helps with browning the edges for that golden finish.
- Large egg: Binds ingredients together and lends moisture to the dough.
- Vanilla extract: Infuses the cookies with warm, aromatic notes.
- Sour cream or plain yogurt: Keeps the cookies incredibly moist and tender while adding a slight tang.
- Chocolate sandwich cookies (like Oreos), coarsely chopped: The star ingredient, flooding each cookie with that iconic cookies ‘n cream flavor.
- Mini chocolate chips (optional): For an extra chocolatey kick that complements the cookies beautifully.
How to Make Cookies ‘n Cream Cookies Recipe
Step 1: Preheat Your Oven
Begin this baking adventure by warming your oven to 350°F (175°C). Proper heat is essential for the cookies to bake evenly, achieving that golden edge and soft, chewy middle. Don’t forget to line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout your flour, laying the groundwork for perfectly balanced cookies.
Step 3: Cream Butter and Sugar
Using softened butter, beat it together with granulated sugar until the mixture turns light and fluffy—this usually takes around two to three minutes. This step is crucial because it incorporates air, giving your cookies a tender and slightly airy texture.
Step 4: Add the Wet Ingredients
Beat the egg and vanilla extract into the creamed mixture until everything is just combined. Then, mix in the sour cream or yogurt, which adds delicious moisture and tenderness to the cookies. Don’t worry if the batter seems a bit loose; that’s exactly what you want for soft cookies!
Step 5: Combine Dry and Wet Ingredients
Gradually incorporate your dry mixture into the wet ingredients, stirring gently until just combined. Overmixing here can develop the gluten too much and make your cookies tough, so mix with care but confidence.
Step 6: Fold in Cookies and Chocolate Chips
Gently fold the coarsely chopped chocolate sandwich cookies into the dough, ensuring those scrumptious chunks are evenly spread. If you’re using mini chocolate chips, add those now too for bursts of extra chocolate goodness.
Step 7: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded mounds of dough onto your prepared baking sheet, spacing them about two inches apart to give them room to spread during baking.
Step 8: Bake and Cool
Bake the cookies for 10 to 12 minutes until their edges are lightly golden while the centers remain soft. Remove from oven and allow them to cool on the baking sheet briefly before transferring to a wire rack to cool completely. This cooling step helps the cookies set while maintaining that soft texture.
How to Serve Cookies ‘n Cream Cookies Recipe
Garnishes
Enhance your Cookies ‘n Cream Cookies Recipe by garnishing with a light dusting of powdered sugar or a drizzle of melted white chocolate. Adding a sprinkle of crushed chocolate sandwich cookies on top before baking offers extra crunch and visual appeal.
Side Dishes
Pair these cookies with a cold glass of milk or a scoop of creamy vanilla ice cream to bring out the richness and balance the sweetness. They also complement a hot cup of coffee or tea wonderfully, turning your snack into a lovely break-time treat.
Creative Ways to Present
Use the cookies as sandwich bases filled with marshmallow fluff or vanilla buttercream for delightful cookie sandwiches. You can also crumble them over yogurt or pudding cups for added texture and flavor bursts that will impress your guests or family.
Make Ahead and Storage
Storing Leftovers
Your Cookies ‘n Cream Cookies Recipe leftovers will stay fresh and chewy when stored in an airtight container at room temperature. They can last for about 3 to 5 days, preserving that delightful cookie charm with no effort.
Freezing
If you want to prepare ahead, freeze the cookie dough in scooped balls on a baking sheet. Once frozen solid, transfer them to a freezer bag to bake fresh cookies whenever the craving hits. Baked cookies can also be frozen in airtight containers for up to 3 months with minimal quality loss.
Reheating
Warm leftover cookies gently in the microwave for about 10 seconds or pop them in a low-temperature oven for a few minutes. This reheating trick revives their soft texture and brings out those amazing flavors like just-baked cookies.
FAQs
Can I substitute yogurt for sour cream in this Cookies ‘n Cream Cookies Recipe?
Absolutely! Plain yogurt works beautifully as a substitute for sour cream. It provides similar moisture and tang, keeping your cookies tender and flavorful.
Do I have to use the mini chocolate chips, or can I skip them?
Mini chocolate chips are optional. They add a lovely chocolate boost but skipping them will not compromise the cookies’ overall deliciousness.
How do I prevent my cookies from spreading too much?
Make sure your butter is softened but not melted before mixing, and chill the dough for about 30 minutes if your kitchen is warm. This helps maintain the cookies’ shape during baking.
Can these cookies be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. Just be sure to check your chocolate cookies are gluten-free as well.
Why are my cookies sometimes too hard or dry?
Overbaking is usually the culprit. Bake just until the edges turn golden but the centers remain soft. Also, using sour cream or yogurt helps keep moisture locked in.
Final Thoughts
This Cookies ‘n Cream Cookies Recipe is a delightful twist that offers both comforting familiarity and a fun surprise in every bite. Easy to make, wonderfully rich, and endlessly satisfying, these cookies are sure to become a cherished favorite whether you’re baking for family, friends, or just yourself. Give this recipe a try and experience the joy of homemade cookies bursting with that perfect cookies ‘n cream flavor!
Print
Cookies ‘n Cream Cookies Recipe
- Total Time: 27 minutes
- Yield: 18 cookies 1x
Description
Delight in these irresistible Cookies ‘n Cream Cookies, featuring a tender, buttery dough studded with chunks of classic chocolate sandwich cookies and optional mini chocolate chips. Perfectly soft in the center with lightly golden edges, these cookies are a nostalgic twist on a favorite flavor combo that will satisfy any sweet tooth.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
Add-ins
- 1 1/2 cups chocolate sandwich cookies (such as Oreos), coarsely chopped
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this mixture aside for later use.
- Cream the butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer for about 2-3 minutes until the mixture is light and fluffy.
- Add the wet ingredients: Beat in the egg and vanilla extract until well incorporated. Then add the sour cream or plain yogurt and mix until the batter is smooth and creamy.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Add the cookies and chocolate chips: Gently fold in the coarsely chopped chocolate sandwich cookies and mini chocolate chips, if using, ensuring they are evenly distributed throughout the dough.
- Scoop the dough: Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, do not overbake; remove them when edges are just golden.
- The sour cream or yogurt adds moisture and tanginess—either works well.
- Chilling the dough for 30 minutes before baking can help control spreading.
- Mini chocolate chips are optional but add extra chocolate flavor and texture.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
