Imported from Instagram

Cookies and Cream Cookies

Name: Cookies and Cream Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Yield: 14 servings
Cuisine: American
Ingredients: 2.25 cup all-purpose flour; 0.5 tsp baking powder; 1 tsp baking soda; 1 tsp cornstarch; 0.75 cup dark brown sugar; 0.25 cup granulated sugar; 2 eggs (Cold); 2 tsp vanilla extract; 1 cup unsalted butter (Slightly softened); salt (A pinch); 1.5 cup semi-sweet chocolate chips; 0.5 cup white chocolate chips (The source says “white chocolate chocolate chips”); 2 tbsp Oreos (Roughly crushed, plus more for topping; approximately 165 g for the 15 cookies)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Soft, rustic cookies packed with semi-sweet and white chocolate chips and roughly crushed Oreos. The cookies are baked until lightly golden at the edges and finished with extra chocolate and cookie crumbs.

14 servings40 minAmerican

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Ingredients

2.25 cup all-purpose flour
0.5 tsp baking powder
1 tsp baking soda
1 tsp cornstarch
0.75 cup dark brown sugar
0.25 cup granulated sugar
2 eggs (Cold)
2 tsp vanilla extract
1 cup unsalted butter (Slightly softened)
salt (A pinch)
1.5 cup semi-sweet chocolate chips
0.5 cup white chocolate chips (The source says “white chocolate chocolate chips”)
2 tbsp Oreos (Roughly crushed, plus more for topping; approximately 165 g for the 15 cookies)

Steps

1
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and cornstarch. Set the dry mixture aside.
3
In a large bowl, cream the brown sugar, granulated sugar, and slightly softened butter together until light and fluffy.
4
Beat in the cold eggs one at a time. Add the vanilla extract and continue beating for 5–6 minutes, until the batter turns pale and the sugar is well incorporated.
5
Gradually mix the dry ingredients into the butter mixture until just combined. Be careful not to overmix.
6
Stir in the semi-sweet chocolate chips, white chocolate chips, and roughly crushed Oreos.
7
Scoop the dough into approximately 2-tablespoon-sized balls and place them on the prepared baking sheet. Keep the dough balls slightly rough and stacked for a rustic texture. Place 4 cookies on each sheet, leaving 4 inches of space between them.
8
Top the dough balls with additional chocolate chips and crushed Oreos.
9
Bake on the middle rack for 13–15 minutes, or until the edges are lightly golden brown.
10
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
11
Transfer the cookies to a wire rack and let them cool completely.

Notes

The source does not specify the quantity of the extra chocolate chips and crushed Oreos used for topping. The recipe yields approximately 13–14 cookies. Because only 4 cookies are placed on each sheet, multiple baking sheets or batches may be needed.