Cookies and cream cookies
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup white chocolate chips or chunks
1 cup crushed chocolate sandwich cookies (like Oreos)
Directions:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Fold in the white chocolate chips or chunks and crushed chocolate sandwich cookies until evenly distributed throughout the dough.
Drop dough by rounded spoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in preheated oven for 10-12 minutes, or until the edges are set. The centers may still look slightly soft.
Cool cookies on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Enjoy your Cookies and Cream Cookies! Store in an airtight container at room temperature for up to 3-4 days.
These cookies are rich, chocolatey, and filled with crunchy bits of cookies and creamy white chocolate, making them a delightful treat for any occasion!