Cookies and Cream Cookies Recipe | Soft, Chewy, and Irresistible

Introduction

Baking a batch of cookies can turn an ordinary day into a moment of delight — especially when you craft something as irresistibly fun as cookies and cream cookies. These treats combine the familiar crunchy-sweet thrill of chocolate sandwich cookies with a tender, buttery dough that practically melts on the tongue. For anyone who loves a dessert that feels playful yet comforting, this recipe hits both notes. As you stir the dough and watch the cookie pieces crumble into the mix, you’ll realize you are creating something more than just a snack — you are offering an experience. The texture contrast between the soft cookie dough and the crisp cookie fragments provides interest with every bite. Whether you bake them for a weekend treat, share them with friends, or bring them to a gathering, you’ll find these cookies bring smiles. The steps are straightforward and the result feels special. Let’s dive into how to create these cookies from start to finish.

Ingredients Needed

Here is a table listing all the ingredients you will need, along with approximate calorie counts for each major item to help you understand the contribution to the total cookie batch. Note the calorie numbers are approximate and per full amount listed.

Ingredient	Quantity	Approximate Calories*
Unsalted butter	½ cup (about 113 g)	~ 810 kcal
Granulated sugar	½ cup (about 100 g)	~ 387 kcal
Light brown sugar	½ cup packed (about 110 g)	~ 423 kcal
1 large egg	1	~ 70 kcal
Vanilla extract	1 teaspoon	~ 12 kcal
All-purpose flour	1½ cups (about 187 g)	~ 680 kcal
Baking soda	½ teaspoon	negligible
Salt	⅛ teaspoon	negligible
Chocolate sandwich cookies (crushed)	1 cup (about 85 g)	~ 430 kcal
Semisweet chocolate chips	¼ cup (about 43 g)	~ 210 kcal
White chocolate chips	¼ cup (about 43 g)	~ 230 kcal

*Calorie values are estimates based on typical ingredient calorie density and may vary depending on brand or measuring method.

By totaling the above roughly you expect your full batch of dough to carry around 3,352 kcal (the sum of those estimates). If you divide into 24 cookies, each cookie would approximate ~140 kcal before baking variations. That gives you a ballpark figure for planning.

Step-by-Step Cooking Instructions

1. Preheat your oven to 350 °F (about 175 °C). Line two baking sheets with parchment paper or lightly grease them.
2. In a medium bowl sift together the all-purpose flour, baking soda, and salt. Set the dry mixture aside.
3. In a larger mixing bowl, cream the softened butter with the granulated sugar and light brown sugar until the mixture is smooth and creamy. You can use a stand mixer or hand mixer at medium speed for about 2 to 3 minutes.
4. Beat in the egg and vanilla extract until fully incorporated and the mixture looks light and fluffy.Don’t forget to explore Cotton Candy_ for more inspiration.
5. Gradually add the dry flour mixture into the wet mixture, about half at a time, mixing gently but thoroughly after each addition. Scrape down the sides of the bowl as needed to ensure uniform blending.
6. Once the dough base is formed, fold in the crushed chocolate sandwich cookies, semisweet chocolate chips, and white chocolate chips. Stir until all mix-ins are distributed.
7. Using a cookie scoop or a tablespoon, portion the dough into roughly equal balls (about 1 ½ tablespoons each works well). Place them on the prepared baking sheets, leaving about 2 inches of space between each ball to allow for spreading.
8. Bake in the preheated oven for about 9 to 11 minutes, or until the edges are lightly golden but the centers still look just slightly underdone (they’ll firm up as they cool).
9. Remove the baking sheets from the oven and allow the cookies to rest on them for 2 minutes before transferring each cookie to a cooling rack. Let them cool completely for the best texture.

Tips for Customizing the Recipe

• If you prefer a softer, chewier cookie rather than a crisp one, reduce the bake time by 1 to 2 minutes and chill the dough for 30 minutes before baking.
• Want more cookie-crumb texture? Increase the quantity of crushed sandwich cookies to 1½ cups instead of 1 cup. Be aware this will increase calorie and sugar content.
• For a richer flavor profile, substitute part of the butter with cream cheese (about 4 oz) which will make the cookie dough slightly tangy and ultra-moist.
• To make a gluten-free version, use a one-to-one gluten-free flour blend in place of all-purpose, and use gluten-free sandwich cookies for your mix-ins.
• For a less sweet version, reduce granulated sugar and brown sugar by about 25 % (for example use ⅜ cup of each). This will make the cookies less candy-sweet and let the chocolate-cookie flavor shine.
• For a fun twist, after baking and cooling, dip one half of each cookie into melted dark chocolate and let it set. That adds elegance and a professional touch.

Nutritional Information

Given the ingredient list and approximate calorie calculation above (approximate total of ~3,352 kcal for the full batch) we can estimate the per-cookie nutritional snapshot if you divide the batch into 24 cookies:

Because ingredient brands vary and portion sizes differ, if precise macro counts matter to you, you might weigh your dough and calculated amounts using a nutrition-tracking tool for accuracy.

Serving Suggestions

These cookies shine when served fresh and slightly warm so the chocolate chips are still soft. A great way to present them:

• Arrange them on a platter with a small bowl of vanilla ice cream or whipped cream on the side.
• Pair them with a mug of hot milk, coffee, or a milk-based chai for contrast of warmth and texture.
• For a celebratory treat, sandwich a scoop of vanilla or cookies-and-cream ice cream between two cookies, creating a homemade ice-cream sandwich.
• Wrap several cookies in clear cellophane tied with a ribbon for gifting. The look of the cookie pieces and chips makes them visually appealing.
• Store leftover cookies in an airtight container; they remain tasty for up to 3 days at room temperature (though best within the first 24 hours). Re-warming for about 10 seconds in a microwave revitalizes their gooey centre.

FAQs

Q: Can I freeze the cookie dough and bake later?
Yes, you absolutely can. After portioning the dough into balls, place them on a baking sheet in the freezer until firm (about 1 hour), then transfer to a zip-top bag and freeze for up to 3 months. When ready to bake, place frozen dough balls directly on your baking sheet and add an extra 1 to 2 minutes to the bake time.

Q: What if I do not have white chocolate chips?
You may omit them completely or substitute with additional semisweet chocolate chips, milk chocolate chips, or even dark chocolate chunks. The flavor will shift slightly, but the cookies will still be delicious.

Q: Is it possible to make these cookies dairy-free?
Yes, with some modifications. Use a dairy-free vegan butter substitute and dairy-free chocolate chips. Make sure the sandwich cookies you crush are also dairy-free. The texture may be slightly different, but the cookies will still satisfy the cookies-and-cream craving.

Q: How should I store these cookies for the best texture?
Store cooled cookies in an airtight container at room temperature. To maintain chewiness, you may separate layers with parchment paper. Avoid refrigeration as cooling can make cookies firmer and less tender. If you want crisp edges, temporarily place them in a low-heat oven (about 300 °F/150 °C) for 3 minutes before serving.

Q: Can I reduce the sugar and still get good results?
Yes, reducing sugar by about 20-25 % (for instance, using ⅜ cup of each sugar instead of ½ cup) will make the cookies less sweet and slightly less tender but still enjoyable. The chocolate chips and cookies fragments will preserve much of the character.

Conclusion

Baking cookies and cream cookies offers a chance to create something both familiar and playful. The melding of classic sandwich cookie fragments, chewy dough, and chocolate chips delivers texture and flavour in each bite.