Description
These Cookies and Cream Cookies are rich, chewy, and packed with a decadent mix of chopped Hershey’s Cookies & Cream candy bars, crushed Oreos, and chocolate chips. Perfectly baked to achieve golden edges and soft, gooey centers, these treats are an irresistible twist on classic cookies that are sure to satisfy any sweet tooth.
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
Mix-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 Oven: Preheat your oven to 410°F (210°C) and line two large baking sheets with parchment paper to prepare for baking the cookies.
- Cream Butter and Sugars: In a stand mixer, beat the cold, cubed butter for 1 minute until softened. Add the brown and granulated sugars, then cream together on high speed for 3 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to incorporate fully. Then add the vanilla extract to enhance the cookie flavor.
- Combine Dry Ingredients: Gradually add the flour, cornstarch, salt, and baking soda to the wet mixture, mixing on low speed until just combined to avoid overworking the dough and keep cookies tender.
- Fold in Mix-Ins: Gently fold the white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream candy bars, and crushed Oreos into the dough. Reserve some of the mix-ins for topping the cookies before baking.
- Shape and Top the Cookies: Divide the dough into 8 large balls roughly the size of a baseball. Place them on the prepared baking sheets and press the reserved toppings onto the tops of each cookie dough ball.
- Bake: Bake the cookies for 9-10 minutes until the edges are golden and the centers remain slightly gooey, creating the perfect texture contrast.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely before serving to enjoy their full flavor and texture.
Notes
- For best results, keep the butter cold before creaming to achieve a tender crumb.
- Do not overmix the dough once flour is added to avoid dense cookies.
- You can substitute Oreos with any chocolate sandwich cookies if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Feel free to halve the recipe if you want fewer servings.
