Description
Delicious cookies packed with crushed Oreos, white chocolate chips, and Hershey’s Cookies & Cream candy bars, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, cold and cubed
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 cold eggs
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup white chocolate chips
- 1/2 cup mini chocolate chips
- 1 cup chopped Hershey’s Cookies & Cream candy bars
- 1 cup crushed Oreos
Instructions
- Preheat your oven to 410°F and line two large cookie sheets with parchment paper.
- In a stand mixer, cream the cold cubed butter for 1 minute. Then, add both sugars and whip on high for 3 minutes until light and fluffy.
- Add in the eggs and vanilla, mixing well after each addition.
- Gradually add the flour, cornstarch, baking soda, and salt. Mix on low speed until just combined. Be careful not to overmix.
- Gently fold in the white chocolate chips, mini chocolate chips, chopped Hershey’s bars, and crushed Oreos. Save a little for topping later.
- Divide the dough into 8 large baseball-sized balls and place 4 on each cookie sheet. Press the reserved toppings on top of the dough balls.
- Bake for 9-10 minutes until the cookies are golden but still gooey in the center.
- Let the cookies cool on the pan for 5 minutes before transferring them to a rack to finish cooling.
Notes
For the best experience, serve warm with a glass of milk. Store in an airtight container for up to 3-5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 400
- Sugar: 15g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cookies, dessert, cookies and cream, chocolate, baked goods