Cookies and Cream Cookies
Thick, soft, giant cookies and cream cookies packed with Oreos, white chocolate chips, and cookies & cream candy bars! These are the ultimate cookies and cream cookies not only for size, but also for their big flavor!
Ingredients
- 1 cup unsalted butter cold and cubed
- 1 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 eggs cold
- 1 teaspoon pure vanilla
- 3 1/2 cups all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup white chocolate chips
- 1/2 cup mini chocolate chips
- 1 cup chopped Hersheys cookies & cream candy bars
- 1 cup crushed oreos
Instructions
- Prep two large aluminum cookie sheets with parchment paper and set aside.
- Preheat oven to 410 degrees (yep, that's right!)
- In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
- Scrape down the sides of the bowl and then add in the eggs and vanilla, whipping up well between each addition.
- Add in the flour, cornstarch, baking soda, and salt and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix!)
- Reserve 1/8 cup of the add-ins, then add in the white chocolate chips, mini chocolate chips, Hersheys cookies and cream candy pieces, and oreo crumbles on lowest-speed until just combined.
- Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the reserved add-ins.
- Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!