Description
These indulgent Cookies and Cream Cookies combine the classic appeal of Hershey’s Cookies & Cream candy bars and Oreo cookies with a chewy, buttery base. Perfectly baked to a golden edge with gooey centers, these cookies are a delightful treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, cold and cubed
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 cold eggs
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
Mix-Ins
- 1/2 cup white chocolate chips
- 1/2 cup mini chocolate chips
- 1 cup chopped Hershey’s Cookies & Cream candy bars
- 1 cup crushed Oreos
Instructions
- Preheat Oven: Preheat your oven to 410°F (210°C) and line two large baking sheets with parchment paper to prevent the cookies from sticking.
- Cream Butter and Sugars: In a stand mixer, beat the cold, cubed butter for 1 minute to soften. Add both the brown and granulated sugars and cream together on high speed for 3 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then stir in the vanilla extract for added flavor.
- Combine Dry Ingredients: Gradually incorporate the flour, cornstarch, salt, and baking soda into the wet mixture. Mix on low speed just until combined to avoid overworking the dough.
- Fold in Mix-Ins: Gently fold in the white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream bars, and crushed Oreos. Reserve some mix-ins to press on top of the cookies before baking.
- Shape and Top the Cookies: Divide the dough into 8 large, baseball-sized balls. Place them on the prepared baking sheets and press the reserved mix-ins onto the tops for an appealing look and extra texture.
- Bake: Bake the cookies for 9-10 minutes until the edges are golden but the centers remain slightly gooey, ensuring a soft and chewy texture.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps set their shape and texture.
Notes
- Use cold butter directly from the fridge to help achieve a thicker, chewier cookie.
- Pressing reserved mix-ins on top before baking adds an attractive appearance and extra crunch.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Make sure to let the cookies cool slightly on the baking sheets before moving to a wire rack to prevent breakage.
