Baking with Linh - How to make my Cookies and Cream Cookies

Have you ever stared longingly at a pack of Oreos and thought, “What if this could be a cookie inside a cookie?” Whether you're just dipping your toes into baking or you're looking for something easy and indulgent, this cookies and cream cookie recipe is here to make your dessert dreams come true. No mixer, no complicated steps, just simple ingredients you probably already have, and a whole lot of creamy, crunchy goodness.

DISCLAIMER: The following photos do not show an accurate representation of the quantities within the recipe

Basic information:

Makes about 15 cookies (each not yet baked scoop is about 5 cm in diameter)

Prep time: 15 minutes (may take longer depending on how fast you work and measure the ingredients)

Rest time: 30 < minutes

Cook time: 10-14 minutes (depending on how your cookies bake)

Cool time: minimum of 10 minutes

Overall time: ~60 minutes

Ingredients needed:

• 1 cup of melted butter butter

• 1 1/2 cups of brown sugar

• 4 tbsp sugar

• Vanilla

• 3 eggs

• 2 cup flour

(make sure this is sifted to prevent any unwanted clumps forming)

• 1 tsp baking soda

• 1/2 tsp salt

• Crushed up oreos

• 1 1/2 cups of of white or cookies and cream chocolate

Equipment needed:

• Measuring cups

• Silicone/ plastic spatula

• Big mixing bowl

• Parchment paper

• Baking tray

• Ice cream scooper (optional)

Step 1: Preheat your oven to 175 degrees celsius and line your baking tray with parchment paper.

Step 2:

Into a mixing bowl combine your melted butter, brown sugar, and white sugar.

Step 3: Add and mix in your eggs, and your vanilla extract.

TIP: The more vanilla extract you add the better (depending on your preference). 

Step 4: Fold in your dry ingredients: Flour, salt, and baking soda.

TIP: Try not to overmix your dough to prevent it being stiff. Fold in your dry ingredients until everything is just combined.

Step 5: Fold in your crushed up oreos and chocolate.

TIP: Again, try not to stiffen your dough and fold it until the chocolate and oreos are evenly distributed around.

Step 6: Cover your cookies and let it chill in the fridge for at least 30 minutes

TIP: If you want less round and more spread out cookies allow your cookie dough to rest to room temperature after taking it out of the fridge.

Step 7: Take your baking tray which you lined up before, (I used aluminum foil instead of parchment paper as I ran out of parchment paper) roll up balls of cookie dough, about 5 cm in diameter using an ice cream scoop or your hands and a spoon for support. 

Step 8: Place your tray into the preheated oven and let your cookies bake for about 10-14 minutes.

TIP: At the 10 minute mark, you should check on your cookies. You will know they are done when the outer ridge of the cookie is hard and browned while the middle is still uncooked.

Step 9: Take out your tray and let it rest on the counter for at least 10 minutes. This allows that uncooked middle to cook perfectly leaving you with a soft gooey centre.