Cookies & Cream Cookies

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The first Oreo cookies I saw in a cookie had the batter wrapped around an Oreo and that seemed overly fussy. I made these several times before I figured out that what the tricks are:

• White chocolate chips! It’s the same flavor as the filling so it’s PERFECT

• Don’t stir in the Oreos until the last second

• Make the cookies like you’re making a cake. It’s the only way to make them cake-y!

These are the perfect playdate, dinner out, kid’s night cookies - but if you try them with a roasted marshmallow inside, you will be SHOOK. I can’t even. Tell me what you think and what you make them for!

Cookies & Cream Cookies

makes 2 dozen

1 cup butter, room temperature

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

1 teaspoon cornstarch

1 teaspoon baking soda

3 cups flour

1/4 cup milk

12 Oreo cookies, crushed

1 cup white chocolate chips

STEP 1

Preheat oven to 350 degrees.

In the bowl of a stand mixer, whip together the butter and sugar until creamy. Add eggs and vanilla and whip until fluffy. 

STEP 2

Combine cornstarch, baking soda, and flour in a separate bowl. Add half of the mixture to the butter mixture and combine. 

STEP 3

Pour in milk and mix again.

STEP 4

Add remaining flour and mix until just combined. Then stir in the crushed Oreos and chips until just combined. 

STEP 5

Scoop onto a baking sheet and bake 10-12 minutes until just browned around the edges. Let cool. Keep for up to one week in an airtight container. 

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