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.
Add the eggs and vanilla and mix to combine.
In a bowl, whisk together the dry ingredients.
Turn off the mixer and add the flour mixture.
Mix until almost incorporated then add the cookies and cream 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.
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.
Cookies and Cream Cookies
Amount Per Serving (1 Cookie)
Calories 208Calories from Fat 99
% Daily Value*
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Vitamin A 316IU6%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 100 Best Cookies Recipes on the Planet
Keyword: chocolate chip cookie, cookie, cookies and cream, dessert