Oh, cookies and cream! Does anything scream pure, unadulterated joy quite like that perfect combination of crumbly cookie and creamy goodness? Honestly, my kitchen pretty much smells like heaven whenever I whip up a batch of these Irresistible Cookies And Cream Cookies Recipe To Try Today. There’s just something about biting into that soft, chewy cookie studded with chunks of my favorite chocolate sandwich cookies that makes everything right in the world. Whether it’s a spur-of-the-moment craving or a planned get-together, these cookies are always a hit. Trust me, this recipe is SO easy, even if you just started baking yesterday, you’ll nail it!
Why You’ll Love This Irresistible Cookies And Cream Cookies Recipe
Oh, you are going to *adore* these cookies! Why? Well, for starters, they are ridiculously easy to whip up. No weird fancy techniques, just simple mixing and baking. Plus, that classic cookies and cream flavor? It’s a match made in heaven, and this recipe nails it every single time. You get that perfect chewy center with slightly crisp edges, and all those yummy chunks of chocolate sandwich cookie just melt in your mouth. They’re totally versatile too – perfect for a birthday party, a bake sale, or just a little treat for yourself after a long day. Everyone always devours them, making them a total crowd-pleaser!
Gather Your Ingredients for Irresistible Cookies And Cream Cookies
Alright, let’s get down to business! To make these amazing cookies, you’ll need just a few simple things that you probably already have in your pantry. First up, we need 1 cup of unsalted butter. Make sure it’s softened – you know, the kind that’s easy to press your finger into but isn’t melted. Then, grab 1 cup of granulated sugar and 1 cup of packed brown sugar. That brown sugar will give our cookies that lovely soft texture and a little extra caramel flavor.
You’ll also need 2 large eggs and 1 teaspoon of vanilla extract to bring all those flavors together. For the dry stuff, we’ll whisk up 3 cups of all-purpose flour, 1 teaspoon of baking soda for a little lift, and 1/2 teaspoon of salt to balance out the sweetness. And the star of the show? 12 ounces of your favorite chocolate sandwich cookies, all chopped up. Don’t be shy with chopping them – we want good-sized chunks in every bite!
Step-by-Step Guide to Making Irresistible Cookies And Cream Cookies
Okay, friend, let’s get baking! Making these cookies is honestly a breeze, and seeing them come together is half the fun. First things first, crank that oven up to 375°F (that’s 190°C for my metric pals!). While that’s heating up, get your baking sheets ready. I always line mine with parchment paper – it makes cleanup a dream and stops anything from sticking. You know how much I hate scrubbing pans!
Now, grab a big bowl. We’re going to cream together that softened butter (remember, not melted!), the granulated sugar, and the packed brown sugar. Use your mixer, or if you’re feeling brave, a good old-fashioned wooden spoon and some elbow grease! Beat it all until it’s nice and fluffy, like a little cloud. This step is super important for that perfect texture. Next, add in your eggs, one at a time, really beating each one in before adding the next. Then, stir in that teaspoon of vanilla extract. Yum!
In a separate, smaller bowl, whisk together your dry ingredients: the flour, baking soda, and salt. This just makes sure everything is evenly distributed before we add it to the wet stuff. Now, here’s the trick for tender cookies: gradually add the dry ingredients to your butter and sugar mixture. Mix it until it’s *just* combined. Seriously, don’t overmix! Overmixing means tough cookies, and nobody wants that.
And now for the moment we’ve all been waiting for – the chopped chocolate sandwich cookies! Gently stir them into the dough. We want good-sized chunks, so don’t pulverize them too much. You should see those dark cookie bits scattered all through your beautiful dough. It’s looking so good already!
Time to scoop! Drop rounded tablespoons of dough onto your prepared baking sheets. I like to leave a little space between them because they do spread out a bit. Pop them into that preheated oven for about 9 to 11 minutes. You’re looking for the edges to be golden brown, but the centers should still look a tiny bit soft. That’s the secret to a chewy cookie! Don’t overbake them, or they’ll turn out dry.
Once they’re out of the oven, let them sit on the baking sheets for a few minutes. This helps them firm up just enough so they don’t fall apart. Then, carefully transfer them to a wire rack to cool completely. And there you have it! Perfectly Irresistible Cookies And Cream Cookies, ready to be devoured. If you love these, you’ll also want to check out my easy and delicious chocolate chip cookies too!
Tips for Perfect Irresistible Cookies And Cream Cookies Every Time
Okay, so you’ve got the recipe, but sometimes, even with the best intentions, cookies can turn out… well, *different* than you hoped, right? Don’t worry! I’ve learned a few tricks over the years to make sure these Irresistible Cookies And Cream Cookies are absolutely perfect, every single time. First off, that dough consistency is HUGE. If your dough feels too sticky, don’t be tempted to dump in a ton more flour. Just pop it in the fridge for about 15-20 minutes. It makes it so much easier to handle and will stop those cookies from spreading too much.
Speaking of spreading, oven temperature is key! Make sure your oven is *fully* preheated. If it’s not hot enough, your cookies will spread out too thin and bake unevenly. Trust me on this one! And remember those centers looking *slightly* soft when you pull them out? That’s your golden ticket to a chewy cookie. They’ll continue to bake a bit on the hot pan, so pulling them out when they look just a hair underdone is the secret to that amazing texture.
Ingredient Notes and Substitutions for Your Cookies
Sometimes you might be missing an ingredient or just want to switch things up, and that’s totally cool! For the butter, if you’re out of unsalted, you can use salted, but you’ll want to cut back on the added salt in the recipe just a pinch. Or, if you need a dairy-free option, softened vegan butter sticks work like a charm! When it comes to those chocolate sandwich cookies, Oreos are classic, but honestly, any brand you love will do. Even those chocolate wafers that look similar will give you that cookie-and-cream vibe. Just make sure they’re roughly chopped so you get those delicious bites in every cookie!
Serving and Storage for Your Delicious Cookies
These cookies are just divine served warm with a cold glass of milk, or once they’ve cooled completely. If you happen to have any leftovers (which I highly doubt!), store them in an airtight container at room temperature. They should stay wonderfully fresh for about 3-4 days. Honestly, they disappear way too fast in my house to last much longer!
Frequently Asked Questions About Cookies And Cream Cookies
My cookie dough is too sticky to handle, what did I do wrong?
Oh, that’s a common one! If your dough feels super goopy, don’t panic. It usually means it’s a bit too warm. The best fix is to just pop the whole bowl into the fridge for about 15 to 20 minutes. That little chill makes the butter firm up again, making the dough much easier to scoop and handle without sticking all over your hands. It’s my secret weapon for perfect cookie balls!
Can I bake these cookies and cream cookies in different pans?
Absolutely! While baking sheets are what I usually go for, you can totally adapt them. If you’re using a mini muffin tin, you can try dropping a small spoonful of dough into each cup and baking. Just watch them closely, as they’ll bake faster – maybe around 8-10 minutes. You can also try rolling them into slightly smaller balls for a quicker bake on regular sheets, but always keep an eye on them!
How do I make sure my cookies have those nice chunks of cookie?
The key here is in how you chop those chocolate sandwich cookies! For *real* chunky goodness, I like to use a good, sharp knife and chop them by hand. You want some nice visible pieces, not just cookie dust. If you pulse them too much in a food processor, they can turn into fine crumbs, and you’ll lose that satisfying bite. Don’t be afraid to leave them a little uneven!
Can I add more mix-ins to these cookies?
Oh, live your best baking life! You totally can. If you want to add even *more* chocolatey goodness, stir in some extra chocolate chips along with the chopped cookies. White chocolate chips are also pretty fantastic in these. Some people even like adding a touch of crushed peppermint candy around the holidays. Just remember not to add too much extra stuff, or your dough might get too wet and spread out too much.
Nutritional Information (Estimated)
Just a heads-up, all these numbers are pretty much estimates, okay? They can totally change depending on the exact brands you use and how big you make those cookies. But for one amazing cookie, you’re generally looking at around 200 calories, about 10g of fat (with 6g of that being saturated), and roughly 25g of carbohydrates. It’s a good ballpark figure so you know generally what you’re working with!
Print
Irresistible Cookies and Cream Cookies
- Total Time: 30 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A simple recipe for delicious cookies and cream cookies.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces chocolate sandwich cookies, chopped
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chopped chocolate sandwich cookies.
- Drop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add a pinch of espresso powder to the dough.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies and cream cookies, chocolate cookies, easy cookie recipe, homemade cookies, dessert recipe