Cookies & Cream Sugar Cookies
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Soft and chewy sugar cookies packed with crushed Oreos and vanilla bean, rolled in a crunchy vanilla-infused sugar coating.
- Time
- 32 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Cookie Dough
Rolling Sugar
Steps
In a large bowl or stand mixer, cream together the room temperature unsalted butter, dark brown sugar, and 225g organic cane sugar until light and fluffy.
Add the large egg, the additional egg yolk, and the vanilla bean paste. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, sea salt, baking soda, and cream of tartar.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the 70g of crushed Oreos (the mixture of dust and chunks) until evenly distributed.
Prepare the rolling sugar by combining 1 cup of organic cane sugar, 1 tsp vanilla bean powder, and a couple handfuls of crushed Oreo pieces in a small bowl.
Scoop the dough into balls and roll each ball thoroughly in the rolling sugar mixture until well coated.
Place the cookies on a parchment-lined baking sheet and bake at 350°F (180 °C) (175°C (350 °F)) for 10-12 minutes or until the edges are set but the centers remain soft.
Notes
For the best texture, ensure half of the Oreos in the dough are crushed into a fine dust to flavor the base, while the other half remain in larger chunks for crunch.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 291
- Protein
- 2 g
- Carbs
- 45 g
- Fat
- 12 g
- Fiber
- 1 g
Where the calories come from
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