Cookies & Cream Recipe

Prepare dry ingredients

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

Cream butter and sugars

In a stand mixer fitted with the paddle (or a large bowl with a hand mixer), cream the softened unsalted butter, granulated sugar, and packed light brown sugar on medium-high speed for 2 to 3 minutes until pale and fluffy, scraping down the bowl once.

Add eggs and vanilla

Reduce mixer speed to low and add the eggs one at a time, mixing until incorporated after each addition. Add the vanilla extract and mix until combined.

Combine wet and dry

With the mixer on low, slowly add the dry ingredients to the butter mixture in two additions, mixing just until no streaks of flour remain. Do not overmix.

Fold in the coarsely chopped chocolate sandwich cookies and the white chocolate chips, using a rubber spatula to distribute evenly through the dough. Reserve about 1/4 cup of cookie crumbs if you plan to roll the tops for extra texture.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Scoop dough using a 2-tablespoon cookie scoop (about 1.5-inch diameter) or measure roughly 40 grams (about 2 tablespoons) per cookie. Place scoops 2 inches apart on the prepared baking sheets.

If desired, gently press an additional cookie half or sprinkle reserved crumbs on top of each dough ball for a stronger cookies-and-cream look. Sprinkle a small pinch of flaky sea salt on each cookie, if using.

Bake cookies on the middle rack for 9 to 11 minutes, rotating pans halfway through if baking two sheets at once. Cookies should have set edges but still look slightly soft and puffy in the centers.

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

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep cookies soft, place a slice of bread in the container; replace bread after 24 hours if it hardens. For longer storage, freeze in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 3 months.