If you have any doubt that these Cookies & Cream Cookies are the most delicious cookie ever, I would like to offer up the following two exhibits.
(Click here to skip all of my yammering and go straight to the recipe!)
Exhibit A: A couple of weeks ago, a few of our friends from college rented an RV and came up for the Penn State vs. Pitt game, and I made these for the tailgate. After the game, our friends took the leftover cookies around the RV lot and used them as bribes to get people to allow them to sit and watch their TVs. There were none left at the end of the night, and they got to see all of the night games.
Exhibit B: My husband has asked me to never make these again because he is concerned that he’s going to eat the entire batch himself.
I realize that some people might think that chopping up cookies and mixing them into other cookies might be a bit odd, but to those people I say: this is not the recipe for you, Mr. Doesn’t-Realize-There-Can-Never-Be-Enough-Oreos-In-One’s-Life-No-Fun-Pants. {Also, I say: your name is entirely too long.}
Because it’s not odd. At all. It’s utterly amazeballs, in fact.
And when you toss some white chocolate chips into the mix, you will not believe how good these Cookies & Cream Cookies are.
They’re kind of absurd.
They’re so soft and chewy, and as they bake, the Oreos soften up and become the same soft and chewy consistency as the rest of the cookie. And then, because in my opinion, you also can’t have enough white chocolate in your life, you also get the extra sweetness from the white chocolate chips.
I really think these might be my favorite cookie ever.
You try them, and let me know what you think.
Cookies & Cream Cookies
Ingredients
- 1 c (2 sticks) butter, softened
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 Tablespoon vanilla bean paste or vanilla extract
- 1 teaspoon kosher salt
- 1 tsp baking soda
- 2 tsp cornstarch
- 1/2 tsp baking powder
- 2 1/2 c flour
- 2 c white chocolate chips
- 12-15 Oreos roughly chopped
Instructions
- 1. Preheat oven to 350 degrees F.
- 2. In large bowl, cream together butter, light brown sugar, and granulated sugar for 2 minutes on medium speed. Add in eggs and vanilla bean paste and beat until smooth, about 30 seconds.
- 3. In a separate bowl, stir together salt, baking soda, cornstarch, baking powder and flour. Gradually add into butter/sugar/egg mixture and mix until just combined.
- 4. Stir in white chocolate chunks and Oreo pieces.
- 5. Scoop dough into balls using a cookie scoop and place 2″ apart on parchment-lined baking sheets. Bake for 8 to 10 minutes, or until edges are just beginning to turn golden. Remove from oven and cool for 10 minutes on cookie sheets, then move to wire racks to cool completely.