Cookies & Cream Cookies are slightly crisp around the edges, soft yet chewy in the middle, and all-around buttery. Did I mention the heavenly bits of Oreo pieces?
147 kcal
/serving
20 min
Serves
18
Easy
American
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 stick (8 tbsp, 4 oz) unsalted butter, at room temperature
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 12 Oreo sandwich cookies, broken into small pieces
Preparation
Not specified
Cooking
- Preheat oven to 350°F (175°C).
- Line large baking sheets with parchment paper or silicone baking mats.
- In a small bowl whisk together the flour, baking soda, and salt.
- In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium speed until light in color and fluffy, 2 to 3 minutes.
- Add the egg and vanilla and beat until combined.
- On low speed gradually add flour mixture, beating until combined.
- With a rubber spatula fold in the Oreo pieces.
- Drop 1 1/2-tablespoons of dough onto prepared baking sheets.
- Bake cookies for 8 to 10 minutes, or until the edges just begin to brown.
- Place baking sheets on wire racks and let cool for 5 minutes before removing cookies to racks to cool completely.
- Store at room temperature in an airtight container for up to 3 days.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
147
Calories
1.7g
Protein
1% DV
19.8g
Carbs
7% DV
6.9g
Fat
9% DV
0.5g
Fiber
1% DV
10.8g
Sugars
78mg
Sodium
5% DV
24mg
Cholesterol
7% DV
| Health Labels | Low Potassium Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
