Cookies & Cream Recipe
Make Cookies & Cream Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Base
Cream Filling
Method
Cookie Base
- 1
Preparation
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- 2
Cream Butter and Sugars
In a large bowl using a hand mixer or in a stand mixer fitted with a paddle, beat 0.75 cup softened unsalted butter, 0.5 cup granulated sugar, and 0.25 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- 3
- 4
Combine Dry Ingredients
In a separate bowl whisk together 1.75 cups all-purpose flour, 0.25 cup unsweetened cocoa powder, 0.5 tsp baking soda, and 0.5 tsp salt until evenly combined.
- 5
Mix Dry into Wet
With the mixer on low speed, gradually add the dry ingredients to the wet mixture until just combined and no streaks of flour remain. Do not overmix.
- 6
Fold in Cookies
Gently fold in 1.5 cups coarsely crushed chocolate sandwich cookies by hand with a spatula so larger cookie pieces remain intact.
- 7
Portion Cookies
Using a 1.5 tablespoon scoop or a small cookie scoop, portion dough into 24 evenly sized balls (about 1.5 tbsp each). Place balls 2 inches apart on prepared baking sheets; lightly flatten each ball with the palm of your hand or the bottom of a glass to about 1/2-inch thickness.
- 8
Bake
Bake in the preheated 350°F oven for 9–11 minutes until edges are set and centers still slightly soft. Rotate pans halfway through baking for even color.
- 9
Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before assembling sandwiches.
Cream Filling
- 10
Make Filling
While cookies cool, prepare the filling. In a medium bowl, beat 4 oz softened cream cheese and 2 tbsp softened unsalted butter on medium speed until smooth and creamy, about 1–2 minutes.
- 11
- 12
Fold in Cookie Crumbs
Gently fold in 0.25 cup finely crushed chocolate sandwich cookies until evenly distributed, taking care not to overmix and to keep the filling light.
- 13
Chill Filling (optional)
If the filling feels too soft, chill in the refrigerator for 10–15 minutes to firm slightly for easier assembly.
- 14
Assemble Sandwiches
Match cooled cookies into 12 pairs of similar size. Pipe or spoon about 1 tablespoon of the cream filling onto the flat side of one cookie in each pair, then gently press the second cookie on top to form a sandwich. Wipe any excess filling from the edges.
- 15
Final Chill (optional)
For cleaner slices and a firmer filling, place assembled cookies in an airtight container and chill for 30 minutes before serving.