How To Make Cookies and Cream Cookies

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine can be less expensive.

white chocolate chips

🥗Healthier: yogurt-covered raisins

💰Cheaper: butterscotch chips

Yogurt-covered raisins add a healthier twist, while butterscotch chips can be more affordable.

In a large bowl, add 3/4 cup of softened unsalted butter and 3 ounces of softened cream cheese.

Beat the butter and cream cheese together until creamy and well combined using an electric mixer.

Add 3/4 cup of granulated sugar and 1/3 cup of firmly packed light brown sugar to the mixture and beat until creamy.

Add 1 large egg, cracking it into a separate bowl first to check for shells, then mix until well combined.

Stir in 3/4 teaspoon of vanilla extract and scrape the sides of the bowl to ensure everything is well combined.

In a separate bowl, combine 2 and 2/3 cups of all-purpose flour, 1 teaspoon of cornstarch, 3/4 teaspoon of baking soda, and 1/4 teaspoon of salt, stirring until combined.

Gradually stir the flour mixture into the butter mixture on low speed, adding about a third at a time until combined.

Add 2/3 cup of mini chocolate chips to the dough.

Break up 12 Oreo cookies using a rolling pin, leaving some discernible pieces, then add them to the dough.

Stir the dough with a spatula until the Oreos and chocolate chips are well combined.

Cover the bowl with plastic wrap and chill the cookie dough in the fridge for 30 minutes.

About 15 minutes before the dough is done chilling, preheat the oven to 350°F.

Scoop the chilled cookie dough using a heaping 1 and 1/2 tablespoon-sized scoop onto a baking sheet, spacing them about 2 inches apart.

Optionally, roll the dough into round balls for a uniform shape before placing them on the baking sheet.

Bake the cookies in the preheated oven for 10 to 12 minutes.

Let the cookies cool completely on the baking sheet before enjoying.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens