Cookies & Cream Recipe

Preheat and prepare pans

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

Combine dry ingredients

In a medium bowl whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly distributed. Set aside.

Cream butter and sugars

In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and light brown sugar on medium speed for 2–3 minutes until light and fluffy and slightly paler in color.

Add egg and vanilla

Add the large egg and 1 teaspoon vanilla extract to the butter-sugar mixture and beat on medium-low until fully incorporated, scraping down the bowl once.

Incorporate dry ingredients

With the mixer on low speed, add the flour-cocoa mixture in two additions, mixing only until just combined. Do not overmix to keep cookies tender.

Fold in chopped cookies

Using a spatula, gently fold in the finely chopped sandwich cookies (reserve 4 whole cookies to crush for the buttercream). Distribute the cookie pieces evenly through the dough.

Portion dough

Using a 1.5-tablespoon cookie scoop (or tablespoon), portion dough onto the prepared baking sheets spaced about 2 inches apart. Lightly flatten each mound with the palm of your hand or the bottom of a glass to encourage even spreading—cookies will spread slightly.

Bake

Bake in the preheated oven for 9–12 minutes, rotating sheets halfway through, until the edges are set and the centers still look slightly soft. Baking time will vary by oven and cookie size; avoid overbaking to keep them chewy.

Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before assembling with buttercream.

Prepare cookie crumbs

Place the 4 reserved sandwich cookies in a small zip-top bag and crush finely with a rolling pin or pulse briefly in a food processor. Reserve the fine crumbs for folding into the buttercream; larger chunks can be used as garnish.

Beat butter

In a clean mixing bowl, beat 1/2 cup softened unsalted butter on medium speed until creamy, about 1 minute.

Add powdered sugar

Reduce mixer speed to low and add the confectioners' sugar in two additions to avoid a sugar cloud. After each addition, increase speed to medium and beat until combined.

Adjust texture and flavor

Add the heavy cream (about 2 tablespoons), 1/2 teaspoon vanilla extract, and a pinch of salt. Beat on medium-high for 1–2 minutes until light and fluffy. If the frosting is too stiff, add 1 teaspoon more cream at a time; if too thin, add up to 1/4 cup more powdered sugar.

Fold in cookie crumbs

Use a spatula to gently fold the finely crushed cookie crumbs into the buttercream until evenly distributed, leaving small dark flecks throughout.

Assemble cookies

Once cookies are completely cool, use a spoon or a piping bag fitted with a round tip to place about 1 tablespoon of cookies & cream buttercream onto the flat side of half the cookies. Top with remaining cookies to make sandwich cookies, pressing gently to spread the filling to the edges.

Optional garnish

If desired, press a halved sandwich cookie into the top of each assembled cookie or sprinkle a few larger cookie crumbs on top. For a hint of contrast, sprinkle a tiny pinch of coarse sea salt over the filling.

Rest and serve

Let assembled cookies rest at room temperature for 15–20 minutes so the buttercream firms slightly. Store baked sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 7 days. If refrigerated, bring to room temperature 20–30 minutes before serving for best texture.