Forget plain old chocolate chip cookies, these Cookies and Cream Cookies swap the chocolate chips for crumbled Oreos.
Yes, put cookies in your cookies! Mind blown!
Which is better chocolate chip cookies or Oreo cookies?
Why choose? Crush up the Oreos and use them instead of, or in addition to, the chocolate chips.
I know, I know, the idea is kind of like Pizza topped with Pizza. Pure silliness!
But, the more you think about it, the more you want to try them. And trust me, you want these!
One Trick to Delicious Chocolate Chip Cookies
The only trick I added to making these was a 30 minute chill in the fridge before baking. According to this article on King Arthur's Flour's blog, chilling cookie dough for at least 30 minutes helps prevent it from spreading.
Yes, that means 30 minutes longer until you can eat them.
It is worth the wait.
I will be doing this with all of my cookies from now on. As long as my kid isn't standing in the kitchen doing a Veruca Salt imitation, "I want them NOOOOWWWW!"
- 1 ¼ cup all purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup butter (softened)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup crushed chocolate sandwich cookies
- In a medium bowl mix flour, soda and salt in a bowl with a whisk until combined.
- In a large bowl combine both sugars with an electric mixer.
- Add butter and mix until thoroughly combined.
- Add egg and vanilla and mix until combined.
- Add flour mixture mixing until just combined. Stir in crushed cookies.
- Scoop by tablespoonfuls about 2 inches apart on cookie sheets.
- Place cookie sheet in refrigerator for 30 minutes or longer before baking.
- Preheat oven to 375° F.
- Bake cookies until golden brown, about 8-10 minutes.
More Chocolate Cookie Recipes
Until next time, happy eating.