Cookies and Cream Cookies

Have you ever tried a cookies and cream cookie? If not, then you're missing out on one of the most delicious treats out there! These cookies are a perfect combination of chocolate cookies and white chocolate chips, creating a creamy and crunchy texture that will leave you craving for more.

One of the best things about cookies and cream cookies is how they manage to balance the sweetness of the chocolate with the creaminess of the white chocolate. The chocolate cookies have a deep, rich flavor that is complemented by the sweetness of the white chocolate chips. As you bite into the cookie, your taste buds are hit with the perfect balance of flavors, making it hard to stop at just one.

But it's not just the flavor that makes these cookies so special. The texture is out of this world. The cookies are slightly crispy on the outside, but soft and chewy on the inside. The white chocolate chips add a wonderful crunch that contrasts with the softness of the cookie. And the creamy flavor of the white chocolate is a perfect complement to the rich chocolate cookie.

Overall, cookies and cream cookies are a must-try for anyone who loves cookies. They're the perfect balance of flavors and textures that will have you reaching for another cookie (or two) before you know it. So go ahead, indulge in a cookies and cream cookie, and experience the deliciousness for yourself!

COOKIES AND CREAM COOKIES

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

INGREDIENTS

• 1 Cup All Purpose Flour

• 1 1/4 Cup Bread Flour

• 2 tsp Cornstarch

• 1/2 tsp Baking Powder

• 1/2 tsp Baking Soda

• 1/2 tsp Salt

• 1 Cup Salted Butter, at room temperature

• 3/4 Cup Dark Brown Sugar

• 1/4 Cup Granulated Sugar

• 1 Lg Egg + 1 Egg Yolk, at room temperature

• 1 1/2 TBSP Vanilla Bean Paste

• 1 tsp Lorann Butter Vanilla Bakery Emulsion

• 1 Family Sized Package Double Stuffed Oreos, chopped and divided

INSTRUCTIONS

1. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars for 5 minutes, scraping down the bowl as needed.

2. Add the egg, egg yolk, vanilla bean paste, and butter vanilla emulsion. Mix for an additional 3 minutes, again scraping down the bowl as needed.

3. In a separate bowl, whisk together the flour, bread flour, cornstarch, baking soda, baking powder, and salt.

4. Add the dry ingredients to the mixer and mix until just combined.

5. Stir in about 1/3 of the chopped Oreos (125g) with a rubber spatula until combined.

6. Portion the dough into 6 giant 6.5 oz cookie dough balls.

7. Chill in the fridge for 10 minutes, or until just firm enough to handle.

8. Add the remaining Oreos to a bowl.

9. Roll the dough into a ball in your hands and then completely cover with the chopped Oreos except for the bottoms. Leave the bottoms uncoated so the Oreos don’t burn as they bake. Press the Oreos into the dough ensuring that they stick.

10. Chill cookie dough for 12-24 hours.

11. When ready to bake, preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Let the cookie dough sit at room temperature to warm up a bit while the oven preheats.

12. Bake 2 cookies at a time leaving plenty of room between them for 15 minutes, then remove from the oven and bang the cookie sheet on the counter 4-5 times to help flatten the dough. Then, bake for another 3 minutes.

13. While the cookies are still hot, use a small rubber spatula to scoot any runaway edges back into place.

14. Cool completely on the cookie sheet. The middles will be doughy, but will set up as they cool.

15. Top with flaky salt. Enjoy.