Cookies And Cream Soft Chewy (Printable)

Soft, chewy treats loaded with crushed chocolate sandwich cookies and creamy white chocolate chips.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 1/2 cup granulated sugar
06 - 1/2 cup packed brown sugar
07 - 1 large egg
08 - 2 teaspoons vanilla extract

→ Add-ins

09 - 14 chocolate sandwich cookies, coarsely chopped
10 - 1 cup white chocolate chips

# How To Make It:

01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt.
03 - In a large bowl, cream softened butter with granulated and brown sugars until light and fluffy.
04 - Beat in egg and vanilla extract until combined.
05 - Gradually add dry ingredients to the wet mixture, mixing until just combined.
06 - Gently fold in chopped chocolate sandwich cookies and white chocolate chips.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes or until edges are lightly golden and centers are set.
09 - Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The texture is this perfect soft middle with slightly chewy edges that makes people reach for seconds without thinking
  • You get those chunks of chocolate cookies suspended throughout each bite like little edible treasure hunt moments
  • The white chocolate balances everything with this mellow creaminess that keeps the sandwich cookies from being too overpowering
02 -
  • Over mixing the dough once the flour is added makes tough cookies so stop as soon as everything combines
  • These look underbaked when you pull them out but they firm up beautifully while cooling on the sheet
  • Room temperature ingredients matter more here than in almost any other cookie recipe I have tried
03 -
  • Rotate the baking sheets halfway through baking so they brown evenly
  • Weighing your flour is the single thing that will take these from good to amazing

Go Back