Description

White chocolate and chopped Oreos combine in these Cookies and Cream Cookies to create that delicious and familiar “cookies and cream” flavor!

Ingredients

Scale

113 gm (1/2 cup) unsalted butter, softened to room temperature
150 gm (3/4 cup) granulated sugar
120 gm (1/2 cup, firmly packed) light brown sugar
1 large egg + 1 large egg yolk, at room temperature
1 teaspoon vanilla extract
219 gm (1 3/4 cups, spoon & leveled) all-purpose flour
7 gm (1 tablespoon) malted milk powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
7 Oreo cookies, roughly chopped
84 gm (3 oz) quality white chocolate, chopped
110 gm (1/2 cup) semisweet chocolate chips

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Instructions

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, and brown sugar and beat on medium speed until light and fluffy, about 2 minutes. Mix in the egg and egg yolk, one at a time, being sure that the first is fully incorporated before adding the next. Mix in the vanilla.
In a separate bowl, combine the flour, malted milk powder, baking soda, baking powder, and kosher salt. Add the dry ingredients to the dough in 2 additions, mixing on low speed until just combined; be careful not to overmix. Add the chopped Oreos, white chocolate, and chocolate chips and fold in by hand using a rubber spatula.
Tightly cover the dough and place in the fridge to chill for 1 hour. In the meantime, preheat your oven to 350°F and line 2 baking sheets with parchment paper.
Scoop the chilled dough onto the prepared baking sheets using a #20 spring-loaded cookie scoop (which holds 3 tablespoons of dough), spacing about 3″ apart. Bake for 10 to 13 minutes, until the edges of the cookies are beginning to lightly brown.
If the cookies are a bit puffy when you remove them from the oven, gently bang the baking sheet on the counter a few times to “deflate” the cookies. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Notes

Storage: Store in an airtight container at room temperature for up to 5 days.

Freezing: Chill the dough for 1 hour prior to freezing, otherwise you’ll lose the benefits of letting the dough rest in the fridge. Once chilled, scoop the dough onto a parchment-lined baking sheet & place in the fridge for 30 minutes, or until dough is frozen solid. Place frozen dough in a freezer-safe zip top bag & store for up to 3 months. When ready to bake, just add 1-2 minutes to your bake time!