Cookies and Cream Cookies
These cookies and cream cookies are the ultimate cookie within a cookie. They are delicious, decadent cookies with Oreo sweetness and fresh baked cookie chewiness, with the perfect pinch of crunch.
Servings: 24 cookies
Equipment
Ingredients
- 2¼ c white whole wheat flour (or all purpose flour)
- 1 tsp baking soda
- ½ tsp salt
- 1 c vegan or plant-based butter
- ⅔ c granulated sugar
- ⅔ c brown sugar, packed (dark or light)
- 2 large eggs
- 1 tsp vanilla extract
- 15 Oreo or chocolate sandwich cookies, coarsely chopped or crushed
Instructions
- Preheat the oven to 350°F. Coarsely chop the Oreos or add the Oreos to a gallon size bag and crush them with a rolling pin. Set aside.
- Combine flour, baking soda, and salt in a medium bowl and set aside.
- In a stand mixer, cream together butter and sugars on medium speed until light and fluffy, about 1 minute. Mix in the eggs, one at a time. Add the vanilla extract.
- Gradually add in the flour mixture, mixing at low speed until incorporated. Fold in the crushed Oreo. Refrigerate the dough, covered, for 2 hours.
- Spoon two tablespoons of batter onto a baking sheet. Repeat until the batter is used. Space the dough 2 inches apart. You may have to bake in batches.
- Bake for 12 to 13 minutes. Remove from the oven and cool for 1 minute on the baking sheet before transferring to a cooling rack to finish cooling. Enjoy.