Cookies and Cream Cookies
These homemade cookies and cream cookies are filled with crunchy chocolate cookie pieces and white chocolate cream that will have you coming back for more cookies every time.
Who doesn’t love cookies and cream?!
This is a SNEAK PEAK into our new cookbook! If you haven’t purchased it yet, get your buns over to Amazon or Deseret Book and get your copy! This recipe and so many of our family favorites are in the book. You’re going to love it!
Our family has a fun Sunday night tradition a few times a year, or every month if we are up for the challenge. We gather in the kitchen where the main recipe has been made such as pizza dough, cookie dough, etc.
How it Works
Mom has 5 random ingredients and names in a hat.
Mom pulls a name and that person picks their ingredient. We go until everyone has chosen an ingredient and then separate to make your own creation using anything in the fridge, freezer or pantry.
In the end, we taste, try, and decide on a winner based on our new recipe creations.
It is such a fun and special way to get in the kitchen as a family and we have had some amazing recipes come out of this game! A key to learning to cook is experimenting. Nothing is gross or wrong, instead, compliment each other on original ideas and start learning what works with taste, texture, and appearance.
Cookies and Cream Cookies
This is how our cookies and cream cookies where born! I had a basic cookie dough recipe made and all different types of ingredients to mix in. Our daughter, Claire ended up picking cookie and cream bars and these homemade cookies turned out so stinking good! I knew I had to share them with you!
Ingredients Needed for Cookies and Cream Cookies
- Unsalted Butter, softened slightly – see our note below
- Brown Sugar
- White Sugar
- Baking Soda
- Either Cookies and Cream Candy Bars, chopped or Twix Cookies and Cream Candy Bars
How to Make Homemade Cookies and Cream Cookies
Preheat your oven to 375 degrees before starting. Line your baking sheet with Silpat mats or parchment paper so that you’re prepped and ready to go.
- In a stand mixer, combine the butter, brown sugar, and white sugar on and mix on medium-high speed for 2 minutes.
- Add in the eggs and vanilla and mix until just combined and then turn off the mixer.
- In a separate bowl, whisk together the dry ingredients. Slowly add the flour mixture to the butter and sugar in the stand mixer.
- Mix until everything is almost incorporated then add the chopped cookies and cream candy bars. Give one more final mix.
- Scoop cookies by using a cookie scoop but do not scrape against the side of the bowl, merely scoop, lift, and round the bottom with the other hand then place on a cookie sheet. Make sure you spread apart so they don’t end up touching.
- Bake for 8-10 minutes depending on your oven. Remove when the bottoms look set but the tops are not yet brown, just golden in some places.
- Allow to cool for 2 minutes before moving to a cooling rack or into your mouth. 😋
NOTE: This recipe does not need totally softened butter. When you can press one with a thumb and leave a nice thumbprint without sinking through the butter, you’re ready. If you need to hurry, just cut into chunks to speed up the softening.
What Is The Difference Between Using Melted vs. Softened Butter in Cookie Recipes?
Usually, butter and the sugars are beaten together before adding other ingredients in every cookie recipe. The sugar granules cut through the softened butter and air is forced into the mixture. While baking that air helps with leavening. Using softened butter will give you a fluffier, cake-like, taller cookie.
Melted butter won’t incorporate air so it helps with a chewy cookie but won’t make for the extra fluffy cookie.
How Long Will Cookies and Cream Cookies Keep?
In an airtight container, cookies and cream cookies will keep for up to 3 weeks.
Can You Freeze Cookie Dough?
Cookie dough can be frozen for up to 3 months. For unbaked cookie dough, scoop into balls and freeze on a cookie sheet. When completely frozen transfer into a heavy-duty freezer bag. Or, roll dough into a log and wrap well with plastic wrap and foil, and freeze.
For already baked cookies, just place them in a zip lock bag or an airtight container and freeze for up to 2 months. Bring them to room temperature for 10-15 minutes before eating.
Can You Use Salted Butter Instead Of Unsalted?
Technically, you can substitute salted butter for unsalted butter in cookies.
You may need to reduce the amount of salt you add by a tiny bit.
What Is Silpat?
Silpats are non-stick, silicone baking sheets that you lay on your cookie sheet and not only do cookies not stick but also they keep the cookie bottoms from overly browning. I will never bake without them.
Find More Delicious Cookie Recipes Here!
Cookies and Cream Cookies
Who doesn't love cookies and cream?! These homemade cookies are filled with crunchy chocolate cookie pieces and white chocolate cream that will have you coming back for more cookies every time.
- 1 1/4 Cup Butter unsalted, softened slightly (see notes)
- 1 Cup Brown Sugar
- 1/2 Cup White Sugar
- 2 Eggs large
- 2 teaspoons Vanilla
- 2 3/4 Cups Flour plus 2 Tablespoons
- 3/4 teaspoon Salt
- 1 teaspoon Baking Soda
- 1/2 teaspoon Corn Starch
- 2 Candy Bars cookies and cream, finely chopped or cookies and cream twix
Heat oven to 375 degrees.
Line baking sheets with silpats or parchment paper.
In a mixer, combine the butter, brown sugar and white sugar on medium high speed for 2 minutes.
Add the eggs and vanilla and mix to combine.
In a bowl, whisk together the dry ingredients.
Turn off the mixer and add the flour mixture.
Mix until almost incorporated then add the cookies and cream candy bars.
Scoop cookies by using a cookie scoop but do not scrape against the side of the bowl, merely scoop, life and round the bottom with the other hand then place on a silpat lined cookie sheet, spread apart so they don’t end up touching.
Bake for 8 minutes, up to 10 depending on your oven.
Remove when the bottoms look set but the tops are not yet brown, just golden in some places.
Allow to cool for 2 minutes before moving to a cooling rack or into your mouth.
This recipe does not need totally softened butter. When you can press one with a thumb and leave a nice thumbprint without sinking through the butter, you’re ready. If you need to hurry, just cut into chunks to speed up the softenening.
You can freeze this cookie dough and later bake as many at a time as you need. Scoop into balls and freeze on a cookie sheet. When frozen, store in a heavy duty freezer bag until ready to bake.
Serving: 1Cookie | Calories: 208kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 211mg | Potassium: 53mg | Fiber: 1g | Sugar: 14g | Vitamin A: 316IU | Calcium: 16mg | Iron: 1mg
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