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
Scale
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
