Active Time: 20 minsTotal Time2 hours
Yield: 1 1/2 dozen cookies
Cookie-inspired cookies? Yes, please. The incorporated Oreos soften during baking and mix well with every bite, making these cookies surprisingly tender—and the chopped cookies on top add a pleasant crunch. Don’t skip chilling the cookie dough, as this cream cheesy dough will be a bit difficult to handle at room temperature. Also, refrigeration helps the cookies maintain their pillowy shape. Serve with a glass of milk.
- 2 1/2 cups (about 10 5/8 oz.) all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2teaspoon baking soda
- 1 cup (8 oz.) unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2large eggs
- 2 teaspoons vanilla extract
- 3/4 cup white chocolate chips
- 3 cups chopped cream-filled chocolate sandwich cookies (such as Oreos) (about 24 cookies), divided
How to Make It
Preheat oven to 350°F with rack in upper position. Line 3 large baking sheets with parchment paper; set aside. Stir together flour, salt, and baking soda in a medium bowl; set aside. Beat butter, cream cheese, brown sugar, and granulated sugar with an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; beat until well combined, about 1 minute. Reduce mixer speed to low; gradually add flour mixture, beating until just combined, about 1 minute. Fold in white chocolate chips and 1 1/2 cups of the chopped cookies using a rubber spatula. Cover dough; chill until firm, about 45 minutes.
Using a 2-tablespoon cookie scoop, scoop dough 2 inches apart onto prepared baking sheets. Gently press remaining 1 1/2 cups chopped cookies evenly onto dough tops, slightly flattening dough as you press.
Bake in 3 batches in preheated oven until cookie edges are set and light golden brown, 12 to 14 minutes. Let cool on baking sheets 10 minutes. Transfer cookies to wire racks; let cool completely, about 15 minutes.
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