Cookies and Cream Cookies (Edit recipe)

When two cookie worlds collide to create these soft and chewy cookies, you know it's gotta be good. Imagine a cookie within a cookie, not quite chocolate chip, and not quite a chocolate sandwich cookie. A hybrid of childhood nostalgia. All you need is a glass of milk and TRL.

1 hour and 15 minutes

12 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	176
Fat:	11 g
Carbohydrates:	19 g
Protein:	5 g
Cholesterol:	21 g
Sodium:	121 mg
Fiber:	1 g
Sugars:	10 g
Calculated per serving.

by Morgan Peaceman

View original recipe

Serves: 22

Ingredients

256 gram All Purpose Flour
1 tsp Baking Soda
pinch Salt
8 oz Unsalted Butter, room temp
55 gram Cane Sugar
140 gram Brown Sugar
2 Eggs, room temp
1 tsp Vanilla Extract
1 cup Original Oreo, crumbled (or chocolate sandwich cookies of choice)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, cream butter and sugar until light and fluffy 3-5 minutes.
Add in eggs one at a time and whisk until fully combined.
In another bowl, whisk together the flour, baking soda, and salt.
Pour the flour into the wet ingredients and fold in the flour with a spatula. Once the flour is almost fully incorporated, add in the chocolate sandwich crumbles.
Continue to fold until everything is combined. Scoop out using a large cookie scoop and set on a lined baking sheet, let chill for an hour.
Preheat the oven to 350˚F and let them bake for 12 minutes. Let cool on a baking rack for 20 minutes then transfer to a cooling rack before serving.