Ingredients (18 large cookies)
- 1 cup (226g) unsalted butter, melted
- 1 cup (200g) packed light brown sugar
- 2/3 cup (133g) granulated sugar
- 1 large egg, room temperature
- 1 1/2 Tbsp vanilla extract
- 2 2/3 cups (333g) all-purpose flour
- 1 1/2 Tbsp cornstarch
- 3/4 tsp baking soda
- 1 tsp salt
- 3 cups (285g) crushed Oreos (~26 cookies)
- 3/4 cup (135g) chocolate chunks or chips
Make the Dough and Chill for 30 Minutes
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
In a separate large bowl, whisk the melted butter with the brown and granulated sugars. Add the egg and vanilla extract and whisk until the mixture is smooth and combined.
Add the dry ingredients to the wet ingredients and fold them together with a spatula until just a few streaks of flour remain. Fold in the crushed Oreos and chocolate chunks until they are evenly distributed throughout the dough.
Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
Scoop and Bake at 350F for ~15 Minutes
When you’re ready to bake, preheat your oven to 350F and line a baking sheet with parchment paper.
Use a large cookie scoop (~3 tablespoons) to portion the dough, placing the balls 3-4 inches apart on the prepared sheet – they will spread.
Bake for ~14-15 minutes, until the edges are set and lightly golden. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack.
Cookies and Cream Cookies
Ingredients
Ingredients (18 large cookies)
- 1 cup unsalted butter 226g, melted
- 1 cup packed light brown sugar 200g
- 2/3 cup granulated sugar 133g
- 1 large egg room temperature
- 1 1/2 Tbsp vanilla extract
- 2 2/3 cups all-purpose flour 333g
- 1 1/2 Tbsp cornstarch
- 3/4 tsp baking soda
- 1 tsp salt
- 3 cups crushed Oreos (~26 cookies) 285g
- 3/4 cup chocolate chunks or chips 135g
Instructions
- Whisk flour, cornstarch, baking soda, and salt in medium bowl.
- In large bowl, whisk melted butter with both sugars until combined.
- Add egg and vanilla to butter mixture, whisk until smooth.
- Fold dry ingredients into wet ingredients until nearly combined.
- Fold in crushed Oreos and chocolate chunks until evenly distributed.
- Cover and chill dough for 30 minutes.
- Preheat oven to 350F and line baking sheet with parchment.
- Scoop 3-tablespoon portions of dough, place 3-4 inches apart on sheet.
- Bake 14-15 minutes until edges are set and lightly golden.
- Cool on pan 5 minutes before transferring to wire rack.
