Description
These Cookies and Cream Cookies are a delectable treat featuring a buttery dough loaded with white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream candy bars, and crushed Oreos. Baked to perfection with golden edges and a slightly gooey center, these cookies offer a delightful texture and rich flavor perfect for any sweet craving or special occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, cold and cubed
- 2 cold eggs
- 1 teaspoon pure vanilla extract
Sugars
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
Mix-Ins
- 1/2 cup white chocolate chips
- 1/2 cup mini chocolate chips
- 1 cup chopped Hershey’s Cookies & Cream candy bars
- 1 cup crushed Oreos
Instructions
- Preheat Oven: Preheat your oven to 410°F (210°C) and prepare two large baking sheets by lining them with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a stand mixer, beat the cold, cubed butter for 1 minute until slightly softened. Add both the brown sugar and granulated sugar, then beat on high speed for 3 minutes until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the creamed mixture, thoroughly mixing after each addition. Then, add the vanilla extract and blend until fully combined.
- Combine Dry Ingredients: Gradually add the flour, cornstarch, salt, and baking soda to the wet mixture. Mix on low speed just until all dry ingredients have been incorporated without overmixing.
- Fold in Mix-Ins: Gently fold in the white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream candy bars, and crushed Oreos. Reserve some mix-ins to press onto the tops of the cookies later for enhanced presentation.
- Shape and Top the Cookies: Divide the cookie dough into 8 large portions, roughly the size of baseballs. Place the dough balls evenly spaced on the prepared baking sheets. Press the reserved toppings onto the tops of each dough ball to garnish.
- Bake: Bake the cookies in the preheated oven for 9-10 minutes, or until the edges are golden brown while the centers remain slightly gooey and soft.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Using cold butter helps the cookies maintain their shape and results in a tender texture.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- Pressing some mix-ins on top before baking delivers an appealing look and extra crunch.
- For softer cookies, slightly underbake and allow to cool on the sheet.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
