Cookies and Cream Cookies

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Who doesn't love cookies and cream?! These homemade cookies are filled with crunchy chocolate cookie pieces and white chocolate cream that will have you coming back for more cookies every time.

Prep Time15

Cook Time10

Total Time25

Course: 100 Best Cookies Recipes on the Planet

Cuisine: American

Keyword: chocolate chip cookie, cookie, cookies and cream, dessert

Servings:

Author: Sweet Basil

Ingredients

1 1/4 Cup Butter unsalted, softened slightly (see notes)
1 Cup Brown Sugar
1/2 Cup White Sugar
2 Large Eggs
2 teaspoons Vanilla
2 3/4 Cups Flour plus 2 Tablespoons
3/4 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon EZ Gel or 1/2 teaspoon corn starch
2 Candy Bars cookies and cream, finely chopped or cookies and cream twix

US Customary - Metric

Instructions

Heat oven to 375 degrees.
Line baking sheets with silpats or parchment paper.
In a mixer, combine the butter, brown sugar and white sugar on medium high speed for 2 minutes.
1 1/4 Cup Butter, 1 Cup Brown Sugar, 1/2 Cup White Sugar
Add the eggs and vanilla and mix to combine.
2 Large Eggs, 2 teaspoons Vanilla
In a bowl, whisk together the dry ingredients.
2 3/4 Cups Flour, 3/4 teaspoon Salt, 1 teaspoon Baking Soda, 1 teaspoon EZ Gel
Turn off the mixer and add the flour mixture.
Mix until almost incorporated then add the cookies and cream candy bars.
2 Candy Bars
Scoop cookies by using a cookie scoop but do not scrape against the side of the bowl, merely scoop, life and round the bottom with the other hand then place on a silpat lined cookie sheet, spread apart so they don’t end up touching.
Bake for 8 minutes, up to 10 depending on your oven.
Remove when the bottoms look set but the tops are not yet brown, just golden in some places.
Allow to cool for 2 minutes before moving to a cooling rack or into your mouth.

Notes

This recipe does not need totally softened butter. When you can press one with a thumb and leave a nice thumbprint without sinking through the butter, you’re ready. If you need to hurry, just cut into chunks to speed up the softenening.

You can freeze this cookie dough and later bake as many at a time as you need. Scoop into balls and freeze on a cookie sheet. When frozen, store in a heavy duty freezer bag until ready to bake.

Nutrition