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Cookies and Cream Cookies — Chewy White-Chip & Chunky Sandwich Cookie Recipe Pinterest recipe pin

Chewy Cookies and Cream Cookies

Soft, slightly chewy cookies studded with chopped sandwich cookies and white chocolate chips, baked for predictable texture with a short chill for busy cooks.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup 1 stick unsalted butter, room temperature
  • 1/2 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chopped sandwich cookies about 12 cookies, divided into chunks and crumbs
  • 1 cup white chocolate chips
  • Optional: 1/4 teaspoon flaky sea salt for sprinkling optional

Equipment

  • 1 Large mixing bowl
  • 1 Stand mixer or hand mixer
  • 1 Half-sheet baking pan with parchment paper

Method
 

Prepare the dry mix
  1. In a medium bowl whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt.
Cream and combine
  1. In a large bowl, beat 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, and 3/4 cup granulated sugar until light and slightly fluffy, about 2 minutes; add 2 large eggs one at a time, then 2 teaspoons vanilla and mix until combined.
  2. Add the dry ingredients to the butter mixture and mix on low until just combined; avoid overmixing.
Add mix-ins and chill
  1. Fold in 1 1/2 cups chopped sandwich cookies and 1 cup white chocolate chips, keeping about half the cookie pieces larger; scoop 1 1/2-tablespoon mounds and chill the scoops in the fridge for 15–20 minutes.
Bake
  1. Preheat oven to 350°F (set timer after dough goes in so oven stabilizes); arrange chilled dough 2 inches apart on parchment-lined baking sheets and bake at 335°F for 10–12 minutes until edges are set and centers look slightly soft.
  2. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely; sprinkle with flaky sea salt if using.

Notes

Short 15–20 minute chill firms the dough enough to prevent excessive spreading without requiring overnight refrigeration. If using salted butter, reduce added salt to 1/4 teaspoon. To freeze, freeze baked cookies on a tray until solid then transfer to a bag for up to 3 months; raw scoops can be frozen and baked straight from frozen with 1–2 extra minutes.