Description
Soft and chewy cookies packed with crunchy chocolate sandwich cookies and creamy white chocolate chips, perfect for any cookies and cream lover.
Ingredients
Scale
- ½ cup (115 g) unsalted butter, softened at room temperature
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 1 cup (approximately 10–12 cookies) chocolate sandwich cookies, coarsely chopped
- ¾ cup (130 g) white chocolate chips or chunks
Instructions
- In a large bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together on medium speed for 2 to 3 minutes until light, creamy, and fluffy.
- Add the egg and pure vanilla extract to the butter mixture, beating until completely smooth and emulsified.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture using a rubber spatula just until a soft dough forms.
- Gently fold in the chopped chocolate sandwich cookies and white chocolate chips. Cover the bowl and chill the dough in the refrigerator at 4°C for at least 30 minutes.
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Scoop 2-tablespoon-size balls of dough onto the prepared tray, leaving about 2 inches between each cookie.
- Bake for 10 to 12 minutes until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet before serving.
Notes
Chilling the dough for at least 30 minutes helps prevent excess spreading during baking and keeps the cookies thick and chewy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Au Four
- Cuisine: Américaine
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 17g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg