Cookies and cream Chocolate Chip Cookies 🍪
Ingredients:
2 1/4 cups (313 g) all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cornstarch
Pinch of salt
3/4 cup (150 g) dark brown sugar
1/4 cup (50 g) granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup (225 g) unsalted butter, slightly softened
1 1/2 cups (250 g) semi-sweet chocolate chips
1/2 cup (100 g) white chocolate chips
15 Oreos, roughly crushed
1–2 Hershey’s milk chocolate bars, chopped (about 90–180 g)
Instructions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix the flour, baking powder, baking soda, cornstarch, and salt in a medium bowl.
3. In a large bowl or stand mixer, beat the slightly softened butter with brown and white sugar until light and fluffy (about 2–3 minutes).
4. Mix in the cold eggs one at a time, then beat in vanilla extract until smooth.
5. Gradually add the dry mixture into the wet ingredients until combined. Don’t overmix.
6. Gently fold in chocolate chips (semi-sweet and white) and crushed Oreos.
7. Use a large cookie scoop (about 3 tablespoons) to form dough balls. Press a few extra Oreo chunks and chocolate chips on top for a bakery-style look if desired.
8. Chill dough for 30–60 minutes for thicker cookies.
9. Bake for 10–12 minutes until the edges are set but the centers look slightly underbaked. They’ll continue baking as they cool.
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Cookies and cream chocolate chip cookies combine classic flavors with a unique twist by incorporating crushed Oreos alongside traditional chocolate chips. This blend adds a delightful crunch and distinctive cookies and cream flavor, enhancing the overall taste profile. To achieve the best texture, it's important to mix the dry ingredients—flour, baking powder, baking soda, cornstarch, and salt—thoroughly before gradually blending them with the wet ingredients, including softened unsalted butter, brown and granulated sugars, eggs, and vanilla extract. Chilling the dough for at least 30 minutes helps control cookie spread during baking, resulting in thicker, chewier cookies. Using a large cookie scoop ensures uniformity in size, and pressing extra Oreo chunks and chocolate chips on top gives them an appealing bakery-style finish. The inclusion of both semi-sweet and white chocolate chips caters to a balanced sweetness and richness, making these cookies irresistible. Baking them at 350°F (175°C) for 10-12 minutes until edges are set but the center remains slightly underbaked creates a soft, tender middle that continues cooking off the heat. For best results, use high-quality ingredients like real vanilla extract and fresh baking soda for proper leavening. This recipe is versatile and can be adapted by adding nuts or switching chocolate types to customize flavor and texture. Whether for a holiday treat, party snack, or everyday indulgence, these cookies stand out for their rich cookies and cream taste and delightful chocolatey goodness, satisfying both cookie lovers and Oreo fans alike.
TYSMMMM