Cookies and Cream Chocolate Chip

Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Yield: 24 cookies

Craving the perfect combination of crunchy, creamy, and chocolatey flavors? Look no further. This Cookies and Cream Chocolate Chip recipe is designed to bring bakery-quality cookies into your kitchen. With a harmonious blend of crushed cream-filled cookies, rich chocolate chips, and a soft, chewy base, these cookies are a crowd-pleaser that stand out for their unique texture and taste.

Ingredients

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 cup (220g) packed light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 cups (375g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (150g) crushed cream-filled sandwich cookies (approximately 10 cookies)
• 1 1/2 cups (260g) semisweet chocolate chips

Instructions

1. Preparing the Dough

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial to creating a soft texture, so be patient and mix for about 2-3 minutes.

Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for a fragrant, flavorful base.

2. Combining Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing, as this can lead to dense cookies.

3. Adding the Magic

Gently fold in the crushed cream-filled cookies and semisweet chocolate chips. The crushed cookies should be broken into small chunks but not pulverized into dust, ensuring pockets of creamy crunch in every bite.

4. Shaping the Cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, portion the dough into 2-tablespoon-sized balls, spacing them about 2 inches apart on the prepared baking sheets.

5. Baking

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. This ensures a chewy center once cooled.

6. Cooling

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Patience pays off—this resting period enhances their flavor and texture.

Pro Tips for Success

• Use room temperature ingredients: This helps the ingredients mix more evenly, resulting in a smoother dough.
• Chill the dough: If you have time, chill the dough for 30 minutes to prevent spreading during baking.
• Experiment with mix-ins: Swap semisweet chocolate chips for white chocolate or add a handful of chopped nuts for extra flavor.

Serving and Storage

These cookies are best enjoyed fresh, paired with a cold glass of milk or a steaming cup of coffee. Store any leftovers in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or dough for up to 3 months.