Description
These Cookies and Cream Cookies are soft, chewy, and loaded with Oreo cookie pieces and white chocolate chips. A fun twist on a classic favorite!
Ingredients
Units
Scale
- 1/2 cup unsalted butter, cold and cubed
- 1 1/4 cups granulated sugar
- 1–2 tablespoons heavy cream
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt (or table salt)
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 1/2 cups (330 grams) all-purpose flour
- 3/4 cup crushed Oreos (about 8 Oreos)
- 1/2 cup white chocolate chips
Instructions
- Preheat and Prep: Preheat oven to 350°F. Line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat cubed butter on medium speed. Add sugar and cream, and mix until combined. Add egg, egg yolk, vanilla extract, and 1 tablespoon of water. Mix until combined.
- Add Dry Ingredients: In a separate bowl, whisk together salt, baking soda, cream of tartar, and half of the flour. Gradually add to the wet ingredients and mix until combined. Add remaining flour and mix until just combined. Fold in crushed Oreos and white chocolate chips.
- Scoop and Bake: Scoop dough onto prepared baking sheets using a cookie scoop. Gently press down on the dough balls. Bake for 8-10 minutes, or until the tops are no longer wet.
- Cool: Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use cold butter for a chewier cookie.
- Do not overbake the cookies, or they will become hard.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg