Description
These Cookies ‘n Cream Cookies are soft, chewy delights loaded with chunks of chocolate sandwich cookies and optional mini chocolate chips. Perfectly balanced with a hint of vanilla and a touch of sour cream or yogurt for moisture, they bake up with lightly golden edges and soft centers, making them an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
Add-ins
- 1 1/2 cups chocolate sandwich cookies (such as Oreos), coarsely chopped
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures these ingredients are evenly distributed before they’re added to the wet mixture.
- Cream the butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes. This step creates a smooth base and incorporates air for lighter cookies.
- Add the wet ingredients: Beat in the egg and vanilla extract until well combined. Then, add the sour cream or plain yogurt and mix until the batter is smooth and creamy, adding moisture to the dough.
- Combine the dry and wet ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined to avoid overmixing, which can toughen the cookies.
- Add the cookies and chocolate chips: Gently fold in the coarsely chopped chocolate sandwich cookies and mini chocolate chips (if using) until evenly incorporated throughout the dough.
- Scoop the dough: Use a cookie scoop or tablespoon to drop rounded portions of the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute plain yogurt for sour cream to lighten the recipe without sacrificing moisture.
- For more crunch, add extra chopped sandwich cookies on top before baking.
- Cookies are best enjoyed within a few days stored in an airtight container to maintain freshness.
- Optional mini chocolate chips are a delicious addition but can be omitted if preferred.
