Cookies & Cream Recipe
Three thick, fresh homemade chocolate chip cookies. Served with malted milk.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cookies
Malted Milk
Method
Cookies
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- 3
Cream Butter and Sugars
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- 4
Add Eggs and Vanilla
Beat in the eggs one at a time, then mix in the vanilla extract until well combined.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- 6
Fold in Chocolate Chips and Oreos
Gently fold in the semi-sweet chocolate chips and crushed Oreo cookies into the cookie dough.
- 7
Scoop and Bake
Using a cookie scoop or tablespoon, drop large balls of dough onto a prepared baking sheet. Leave space between each cookie. Bake for 12-15 minutes or until the edges are golden brown.
- 8
Cool the Cookies
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Malted Milk
- 9
- 10
- 11
Add Vanilla
Stir in the vanilla extract. Remove from heat and let sit for a few minutes.
- 12
