Cookies & Cream Recipe

Prepare

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. If using chilled butter, cut into small pieces so it softens evenly.

Dry ingredients

In a medium bowl whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and fine salt until evenly combined. Set aside.

Cream butter and sugars

In a large mixing bowl (or stand mixer fitted with paddle), beat the softened unsalted butter with granulated sugar and light brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add egg and vanilla

Add the large egg and 1 teaspoon vanilla extract to the butter-sugar mixture and beat until fully incorporated, about 30–45 seconds.

Combine wet and dry

With the mixer on low, gradually add the dry flour-cocoa mixture to the wet ingredients until just combined. Avoid overmixing; stop when no streaks of flour remain.

Fold in cookie pieces

Using a spatula, fold in 1.5 cups roughly chopped sandwich cookies (leave some larger pieces for texture). Make sure pieces are evenly distributed.

Portion cookies

Scoop about 2-tablespoon-sized portions (roughly 1.5 inches in diameter raw) and place them 2 inches apart on the prepared baking sheets. Slightly flatten each mound with the palm of your hand or the bottom of a glass to encourage even baking.

Bake

Bake in the preheated oven for 10–12 minutes, rotating pans halfway through for even color. Cookies should be set at the edges but slightly soft in the centers; they will firm while cooling.

Cool

Remove cookies from oven and let them rest on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

Make filling

While cookies cool, beat 4 ounces room-temperature cream cheese in a small bowl until smooth. Add 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract; beat until creamy and well combined. Fold in 1/2 cup finely crushed sandwich cookies. Chill in the fridge 10–15 minutes to firm slightly if desired.

Assemble sandwich (optional)

If assembling sandwich cookies, spread about 1 tablespoon of the cream-cheese filling onto the flat side of one cooled cookie, then top with another cookie, pressing gently to spread the filling to the edges.

Add toppings

If desired, drizzle the cooled cookies or assembled sandwiches with 2 tablespoons melted dark or semi-sweet chocolate. Sprinkle a tiny pinch (about 1/8–1/4 teaspoon) of coarse sea salt over the chocolate before it sets to enhance flavor.

Allow any drizzle to set fully (10–15 minutes at room temperature, or 5 minutes in the refrigerator). Store cookies in an airtight container at room temperature up to 3 days, or refrigerated up to 7 days if filled with cream cheese filling.