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Cookies and Cream Cookies

Soft, chewy Cookies and Cream Cookies loaded with chunks of chocolate sandwich cookies and creamy white chocolate chips. Easy to make, freezer-friendly, and guaranteed to disappear fast!
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time: 25 minutes
Total Time 52 minutes
Servings: 22 cookies
Ingredients Method Notes

Ingredients
  

  • 1 cup 225 g unsalted butter, softened
  • 3/4 cup white sugar
  • 3/4 cup brown sugar packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 14 –16 chocolate sandwich cookies crushed
  • 1 cup white chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  2. Beat butter and both sugars until light and fluffy.
  3. Add eggs and vanilla; mix until smooth.
  4. Whisk flour, baking powder, baking soda, and salt. Add to wet mixture; mix just until combined.
  5. Fold in crushed cookies and white chocolate chips.
  6. Scoop dough into 2-Tbsp balls and chill 20–25 minutes.
  7. Bake 10–12 minutes, until edges are set and centers look slightly soft.
  8. Cool 5 minutes on the pan, then move to a rack.

Notes

Cookies firm up as they cool — don’t over-bake.
Chill for thicker cookies; skip for thinner, crispier edges.
Freeze dough balls up to 2 months; bake from frozen adding 1–2 minutes.
Try mint or golden sandwich cookies for flavor twists.