Big Cookies N' Cream Recipe
two big chocolate chip cookies & whip
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Ingredients
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Cookies
Whipped Cream
Method
Cookies
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 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 bowl, beat the unsalted butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- 4
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
- 5
Combine Mixtures
Gradually add the flour mixture to the butter mixture, mixing until just combined.
- 6
Add Chocolate Chips and Oreos
Fold in the semi-sweet chocolate chips and crushed Oreo cookies until evenly distributed.
- 7
Shape Cookies
Scoop large portions of dough (about 1/4 cup each) onto the prepared baking sheet, leaving space between each cookie.
- 8
Bake
Bake in the preheated oven for 12-15 minutes, or until the edges are golden but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Whipped Cream
- 9
Prepare Whipped Cream
In a medium bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
- 10
Whip Cream
Using an electric mixer, beat the mixture on medium-high speed until soft peaks form, about 3-5 minutes.
- 11
Serve
Once cookies have cooled, serve the cookies with a generous dollop of whipped cream on top.