Description
These rich and indulgent Cookies and Cream Cookies combine the classic flavors of Hershey’s Cookies & Cream bars and crushed Oreos with white and mini chocolate chips for an irresistibly gooey treat. Soft in the center with slightly crispy edges, these cookies are perfect for satisfying your sweet tooth in just under half an hour.
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.
- Cream Butter and Sugars: In a stand mixer, beat the cold, cubed butter for 1 minute until softened. Add the brown sugar and granulated sugar, then cream on high speed for 3 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the cold eggs one at a time, mixing well after each addition to ensure even incorporation. Then add the vanilla extract and mix until combined.
- Combine Dry Ingredients: Gradually add the all-purpose flour, cornstarch, salt, and baking soda to the wet mixture. Mix on low speed just until the dough comes together; avoid overmixing.
- Fold in Mix-Ins: Gently fold in the white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream bars, and crushed Oreos, preserving a small amount to press on top later.
- Shape and Top the Cookies: Divide the dough into 8 large balls, approximately the size of a baseball. Place them evenly spaced on the prepared baking sheets and press the reserved toppings onto the tops of each cookie ball.
- Bake: Bake in the preheated oven for 9-10 minutes, or until the edges are golden brown while the centers remain slightly gooey for a soft bite.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Use cold butter and eggs to help maintain the dough’s structure and create a thicker cookie.
- Do not overmix dough when adding dry ingredients to prevent tough cookies.
- Reserving some mix-ins for topping gives the cookies an appealing look and extra flavor burst on top.
- Cookies are best enjoyed within a couple of days for optimal freshness; store airtight.
- If you prefer crisper cookies, bake an additional 1-2 minutes but watch carefully to avoid burning.
