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Irresistible Cookies and Cream Cookies

Delightful cookies that combine rich chocolate chunks, creamy white chocolate, and crunchy chocolate cookies for a nostalgic treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Creates a rich, creamy base for the cookies.
  • 1 cup granulated sugar Adds sweetness and contributes to the cookie’s structure.
  • 1 cup brown sugar, packed Enhances the depth of flavor and keeps cookies soft and chewy.
  • 2 large eggs Provides moisture and binds the ingredients together.
  • 2 teaspoons vanilla extract Infuses a warm, comforting flavor.
  • 3 cups all-purpose flour Forms the foundation of the cookies.
  • 1 teaspoon baking soda Helps the cookies rise and develop a perfect texture.
  • 1/2 teaspoon salt Balances sweetness and enhances flavor.
Add-ins
  • 1 cup chocolate chunks Adds richness and that classic chocolate taste.
  • 1 cup white chocolate chunks Offers a contrasting sweetness and visual appeal.
  • 1 cup crushed chocolate cookies (like Oreos) Adds crunch and nostalgic flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure a perfectly baked cookie.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla until fully combined.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the butter mixture, mixing just until combined.
  5. Gently fold in the chocolate chunks, white chocolate chunks, and crushed chocolate cookies.
Baking
  1. Drop spoonfuls of dough onto ungreased baking sheets, allowing space for spreading.
  2. Bake for 10-12 minutes or until the edges are lightly golden.
  3. Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Chill the dough for 30 minutes before baking for a thicker cookie. Use parchment paper on your baking sheets for easy cleanup and to prevent sticking.