Cookies & Cream Sugar Cookies

Ingredients

• 226 g unsalted butter (room temperature)
• 100 g dark brown sugar
• 225 g organic cane sugar
• 1 large egg
• 1 egg yolk
• 1 tbsp vanilla bean paste
• 250 g all-purpose flour
• 70 g crushed Oreos (half should be fine dust and the other half large chunks)
• sea salt (big pinch)
• 1 tsp baking soda
• 0.5 tsp cream of tartar
• 1 cup organic cane sugar (for rolling; coarser/better texture)
• 1 tsp vanilla bean powder (for rolling)
• crushed Oreos (a couple handfuls; bigger pieces for rolling)

Steps

1. 1

   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.

2. 2

   Add the large egg, the additional egg yolk, and the vanilla bean paste. Mix until well combined.

3. 3

   In a separate bowl, whisk together the all-purpose flour, sea salt, baking soda, and cream of tartar.

4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. 5

   Fold in the 70g of crushed Oreos (the mixture of dust and chunks) until evenly distributed.

6. 6

   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.

7. 7

   Scoop the dough into balls and roll each ball thoroughly in the rolling sugar mixture until well coated.

8. 8

   Place the cookies on a parchment-lined baking sheet and bake at 350°F (175°C) 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 per serving

• dessert
• cookies
• cookies and cream
• baking
• sugar cookies
• oreo