Cookies & Cream Recipe

Prep

Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. Place one rack in the center of the oven and another in the upper third.

Dry ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and 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, granulated sugar, and light brown sugar on medium speed for 2–3 minutes, until light and fluffy and the mixture has noticeably increased in volume.

Add eggs & flavor

Add the large egg and the extra yolk one at a time, beating after each addition until incorporated. Mix in the vanilla extract and instant coffee powder (if using) until combined.

Combine wet and dry

Reduce mixer speed to low and add the flour-cocoa mixture in three additions, mixing just until no streaks of flour remain. Avoid overmixing to keep cookies tender.

Fold in mix-ins

Using a spatula, fold in the chopped chocolate sandwich cookies and semi-sweet chocolate chips evenly through the dough, leaving visible chunks of cookie for texture.

Portion

Scoop dough into 2-tablespoon mounds (or use a medium cookie scoop) and place them 2 inches apart on the prepared baking sheets. For larger, bakery-style cookies, use a 3-tablespoon scoop and space 3 inches apart.

Chill (optional)

For thicker cookies and better flavor development, chill the scooped dough on the baking sheets for 30–60 minutes in the refrigerator. If short on time, bake immediately.

Bake

Bake one sheet at a time in the preheated oven for 10–12 minutes for 2-tablespoon cookies, or 12–15 minutes for larger cookies. Cookies are done when edges are set and centers still look slightly underbaked — they will firm as they cool.

Cool

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

While warm, sprinkle each cookie lightly with a tiny pinch of coarse sea salt if desired. Once fully cooled, dust with powdered sugar if you want a sweeter presentation. Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months (wrap tightly).