Description
Delight in indulgent Cookies and Cream Cookies, featuring a rich buttery dough studded with white and mini chocolate chips, chopped Hershey’s Cookies & Cream candy bars, and crushed Oreos. These giant, soft-centered cookies are a perfect treat for cookie lovers seeking a decadent twist on a classic favorite.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, cold and cubed
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 cold eggs
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
Add-ins
- 1/2 cup white chocolate chips
- 1/2 cup mini chocolate chips
- 1 cup chopped Hershey’s Cookies & Cream candy bars
- 1 cup crushed Oreos
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 410°F (210°C). Line two large baking sheets with parchment paper to prevent sticking and allow for even baking.
- Cream Butter and Sugars: Using a stand mixer, beat the cold, cubed butter for 1 minute until it begins to soften. Add both the brown sugar and granulated sugar, then beat on high speed for 3 minutes until the mixture is light and fluffy, creating a creamy base for your cookie dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to ensure even distribution. Then, add the pure vanilla extract and mix until combined.
- Combine Dry Ingredients: Gradually add the all-purpose flour, cornstarch, salt, and baking soda to the wet ingredients. Mix on low speed just until everything is combined, being careful not to overmix to maintain tender cookies.
- Fold in Add-ins: Gently fold in the white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream candy bars, and crushed Oreos. Set aside some of these toppings to press onto the cookie tops before baking.
- Form Cookie Dough Balls: Divide the dough into 8 large balls, roughly the size of baseballs. Place them spaced evenly on the prepared baking sheets, then press the reserved toppings onto the tops for an extra burst of flavor and crunch.
- Bake the Cookies: Bake in the preheated oven for 9-10 minutes. The edges should turn golden while the centers remain slightly gooey, providing the perfect chewy texture.
- Cool the Cookies: Allow the cookies to cool on the baking pan for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, use cold butter as instructed to ensure proper texture and spread of the cookies.
- You can substitute Hershey’s Cookies & Cream candy bars with any similar cookies and cream chocolate if unavailable.
- Ensure not to overbake; the centers should remain slightly gooey for soft, chewy cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Chilling the dough for 30 minutes before baking can help maintain the shape and enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
