Description
Make bakery-style cookies and cream cookies that are soft, chewy, and packed with crushed chocolate cookies. This is an easy dessert for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups plus 2 tablespoons all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 12 chocolate sandwich cookies, crushed into small pieces
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Place the chocolate sandwich cookies in a resealable bag and crush them with a rolling pin until small pieces remain. Set aside.
- In a large mixing bowl, cream butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3–4 minutes.
- Add the egg and vanilla extract and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Fold in the crushed chocolate cookie pieces until evenly distributed.
- Scoop about 3 tablespoons of dough for each cookie and place them 2 inches apart on the prepared baking sheets.
- Press a few extra crushed cookie bits onto the tops for a bakery-style look.
- Bake for 10–12 minutes or until the edges are set and the bottoms are lightly golden. The centers will still look soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These cookies are best eaten the day they are made for maximum softness.
- You can substitute any brand of chocolate sandwich cookies.
- Do not overbake; slightly underbaked centers result in a chewier cookie.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American