White Chocolate Cookies & Cream Cookies

This recipe has been in the works for a while, but my friend texted me the other day asking if a cookies and cream cookie recipe using cake mix was valid and I IMMEDIATELY got in the lab. You know I don’t play that boxed mix stuff, let’s do it from scratch! This recipe is nice and easy and will fill that cookies and cream fix WITHOUT using a premade mix. If you try nothing else on my blog TRY THESE COOKIES! They are absolutely delicious and pair wonderfully with vanilla ice cream.

Why measure with your heart?

You may see in my recipes that I do not provide a measurement for vanilla and occasionally for other ingredients. I like to allow you as much creative freedom as possible without destroying the recipe. I trust your instincts. Now obviously don’t go and pour the entire bottle of vanilla in your batter, but it’s not one of those ingredients you have to be super meticulous with. If I don’t measure it why should you?

For a pinch of salt I pour the salt in my hand and use my pointer finger and thumb to pinch, then add it to my bowl.

All of my recipes are written as I do them.

From a young age, my mom used to always get on me for not following recipes to a T, but as I got older I realized that the creative freedom I gave myself fueled my love for baking. In the kitchen I allow my mind to wander and test the limits of each recipe. Sometimes resulting in disaster but more often than not resulting in a delicious outcome.

One Bowl for wet and dry ingredients ???

I know! Crazy right?! In recipes, to minimize the number of dishes I have to do at the end of the night I tend to do everything in one bowl. Recipes usually tell you to mix dry and wet ingredients separately so you don’t accidentally overmix your batter. Feel free to combine the dry ingredients separately if your heart truly desires. Just make sure dry ingredients are fully incorporated before continuing to the next step. If you are nervous about overmixing you can also use a spatula to fold the dry ingredients into the wet; that generally helps me.

Prep Time: 10 mins | Chill time: 30mins | Bake time: 12 mins | Yield: 9 cookies

Ingredients:

• 3/4 cups sugar

• 1/2 cup softened butter

• 1 egg

• vanilla extract

• 1 cup flour

• pinch salt

• 1/2 tsp baking soda

• 1 cup crushed Oreos

• 1 white chocolate bar (CHOPPED)

  • I recommend the Ghirardelli white chocolate baking bar

Instructions:

1. Start by creaming together your softened butter and sugar

2. Add in your Egg + vanilla extract and mix well until creamy & smooth

3. Fold in dry ingredients just until combined

4. Crush 1 cup of Oreos (I used a hammer LOL) & chop your white chocolate bar into small chunks

5. Fold your crushed Oreos and white chocolate into the batter

6. Add to a baking tray lined with parchment paper and place the tray in the refrigerator for 30 minutes to chill

7. Preheat your oven to 350° F

8. Bake for 12 mins

   • If your cookies come out wonky like mine did use a bowl and create a circular motion around each cookie to achieve a more “perfect” round shape!

9. Allow to cool then ENJOY!