Cookies and Cream Cookies

Ingredients

• 2 cups all-purpose flour
• 2 tsp cornstarch
• 0.75 tsp baking soda
• 0.5 tsp salt
• 14 Oreo cookies
• 10 tbsp unsalted butter (Room temperature.)
• 4 oz cream cheese (Room temperature.)
• 0.75 cup granulated sugar
• 0.25 cup light brown sugar (Packed.)
• 1 large egg (Room temperature.)
• 2 tsp vanilla extract
• 0.75 cup white chocolate chips (Divided; ½ cup (90 g) is folded into the dough, and the remainder is pressed onto the cookie tops.)

Steps

1. 1

   In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set the dry mixture aside.

2. 2

   Break the Oreo cookies by hand into large pieces, about 4–6 pieces per cookie, or chop them with a knife. Set aside.

3. 3

   In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using an electric hand mixer, cream the room-temperature butter and cream cheese together on medium speed for 1 minute.

4. 4

   Add the granulated sugar and packed light brown sugar. Beat on medium speed for 1 minute, until light and fluffy.

5. 5

   Add the room-temperature egg and vanilla extract. Mix until combined, scrape down the bowl, then mix once more to combine.

6. 6

   Add the dry mixture to the wet mixture and mix on low until almost combined.

7. 7

   Add ½ cup (90 g) of the white chocolate chips and the broken Oreo pieces. Fold with a spatula until evenly distributed.

8. 8

   Cover the dough and chill for at least 1 hour or up to 72 hours.

9. 9

   Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.

10. 10

    While the oven preheats, let the chilled dough warm at room temperature for 15–20 minutes so it is easier to scoop.

11. 11

    Portion the dough into heaping 2-tablespoon-sized pieces, about 50 g each. Roll each portion into a smooth ball between your palms and place them on the lined baking sheets about 2 inches apart.

12. 12

    Press the remaining white chocolate chips onto the tops of the cookies.

13. 13

    Bake one sheet at a time for 10–12 minutes, or until the edges are set and just turning golden.

14. 14

    Let the cookies cool on the baking sheets for a few minutes, then transfer them to wire racks to cool completely.

Notes

The recipe lists 14 Oreo cookies without specifying their weight; the listed weight is estimated to support nutrition calculations. The ¾ cup of white chocolate chips is divided: ½ cup (90 g) is mixed into the dough, with the rest pressed onto the tops.

Nutrition per serving

• dessert
• cookies
• American
• baked
• chocolate
• vegetarian