Butterfinger Cookies
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These Cookies & Cream Cookies are filled with double stuffed Oreos, dark chocolate chips, and white chocolate chips! This super easy recipe makes 18 perfectly crispy, chewy, and slightly gooey cookies! Everything a cookie should be if you ask me! Now, let’s get to baking!
Cookies are my favorite thing to bake! I love how you never run out of flavor combinations! There’s always something new to try! These Cookies & Cream Cookies have to be one of my favorites! I mean, how can you go wrong with double stuffed Oreos, dark chocolate chips, and white chocolate chips all combined into one perfect cookie?!
The ratio of light brown sugar and granulated sugar in this recipe gives the cookies the perfect texture! They have crispy edges and a chewy and slightly gooey interior! Make sure to not overbake these cookies! They may seem underdone, but that is exactly what you want! They will continue to bake and set once removed from the oven, leaving you with the perfect cookie!Â
Ingredients for Cookies & Cream Cookies
All you need are a handful of simple pantry ingredients to make these Cookies & Cream Cookies!
- Unsalted Butter: Use unsalted butter that has been softened to room temperature.
- Light Brown Sugar: Make sure to pack the brown sugar into the measuring cup when measuring. The brown sugar gives these cookies their chewy and gooey center.
- Granulated Sugar: Use regular granulated sugar to give the cookies their crispy edges.
- Eggs: The recipe calls for 1 whole egg + 1 egg yolk that has been brought to room temperature.
- Vanilla Extract: Do not use imitation vanilla for this recipe. Use pure vanilla extract for the best flavor.
- All-Purpose Flour: Make sure to measure the all-purpose flour using the spoon-and-level method to ensure that the proper amount of flour is used. Adding too much flour will lead to dry and crumbly cookies.
- Baking Soda: Leavening agent used to help the cookies spread.
- Cornstarch: The addition of 2 teaspoons of cornstarch makes these cookies a little thicker and gives them their soft and chewy texture.
- Salt: Balances the sweetness of the cookie.
- Oreos: You will need 12 crushed Oreos for mixing into the cookie dough. I like use double stuffed Oreos. Also, I add extra crushed Oreos to the tops of each cookie prior to baking.
- Dark Chocolate Chips: Use 3/4 cup dark chocolate chips in the cookies. I also like to add additional dark chocolate chips to the tops of the cookies prior to baking.
- White Chocolate Chips: Use 3/4 cup white chocolate chips in the cookies. I also like to add additional white chocolate chips to the tops of the cookies prior to baking.
Chilling the Cookie Dough
This recipe only requires 30 minutes of chilling time! Allowing the cookie dough to chill for half hour allows the butter to solidify ensuring that the cookies do not spread too much in the oven! Also, chilling the cookie dough deepens the flavor of the cookies! If needed, you can chill the cookie dough overnight or up to 48 hours. This makes this recipe the perfect make ahead dessert!
Making Cookies & Cream Cookies
- Cream together butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy. Add in eggs, one at a time, beating well after each addition. Beat in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined. Mix in crushed Oreos, dark chocolate chips, and white chocolate chips.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet. Press a few extra crushed Oreos, dark chocolate chips, and white chocolate chips into the tops of each cookie before baking. This is optional, but not really. The more chocolate the better! 🙂
- Bake for 10 to 12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Tools and Equipment for the Best Cookies
Cookies & Cream Cookies
Course: DessertDifficulty: EasyServings
18
cookiesPrep time
15
minutesCooking time
10
minutesChill Time
30
minutesThick Cookies & Cream Cookies made with double stuffed Oreos, dark chocolate chips, and white chocolate chips.
Ingredients
1 cup unsalted butter, room temperature
3/4 cup light brown sugar, packed
2/3 cup granulated sugar
1 large egg + 1 yolk, room temperature
2 tsp vanilla extract
2 1/4 cup all-purpose flour, measured using the spoon-and-level method
1 tsp baking soda
2 tsp cornstarch
1/2 tsp salt
12 Double Stuffed Oreos, crushed (plus additional for topping each cookie)
3/4 cup dark chocolate chips (plus additional for topping each cookie)
3/4 cup white chocolate chips (plus additional for topping each cookie)
Directions
- Cream together butter and sugar for 3 minutes until light and fluffy. Add in one whole egg. Beat well and then beat in additional egg yolk. Beat in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined.
- Mix in crushed double stuffed Oreos, dark chocolate chips, and white chocolate chips.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet. Top each cookie with extra crushed Oreos dark chocolate chips, and white chocolate chips.
- Bake for 10-12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Loved this Recipe?
Tried and loved this recipe? Leave a comment below and share on Instagram! Make sure to tag @simplyplatedbylindsey and use #simplyplatedbylindsey! I can’t wait to see and share your bake!
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