Description
Chunky Cookies and Cream Treats
Ingredients:
1 cup butter, softened
3/4 cup sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
10 crushed sandwich cookies
1/2 cup white chocolate chunks
Instructions:
Preheat oven to 350°F (175°C). Prepare baking sheets with parchment.
Cream butter and sugars. Mix in eggs and vanilla.
Stir in flour, baking powder, and salt. Fold in crushed cookies and white chocolate chunks.
Bake for 12-14 minutes until golden. Cool and enjoy!
Description:
Add a white chocolate twist to your cookies and cream! These chunky treats are the ultimate dessert indulgence.
#ChunkyTreats
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure your butter is truly softened to room temperature for easy creaming. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a large bowl, use an electric mixer to cream the softened butter with the white and brown sugars for 2-3 minutes until light and fluffy. Beat in the eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Using a spatula, gently fold in the crushed sandwich cookies and white chocolate chunks until evenly distributed. Scoop dough into 2-tablespoon-sized balls onto the prepared sheets, leaving 2 inches between for spreading. Bake for 12-14 minutes, until the edges are set and lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.
Serving Suggestions
These chunky cookies are fantastic served warm with a cold glass of milk. For a decadent dessert, crumble one over a scoop of vanilla ice cream. They also pair wonderfully with a hot coffee or as a sweet addition to a holiday cookie platter.
How-to Summary
To summarize: Cream softened butter with sugars, mix in wet ingredients, then stir in dry ingredients. Fold in crushed cookies and white chocolate chunks. Scoop, bake at 350°F for 12-14 minutes, and cool.
Frequently Asked Questions
Can I use dark chocolate instead of white chocolate? Absolutely. Dark or milk chocolate chips or chunks can be substituted for a different flavor profile.
How should I store these cookies? Keep them in an airtight container at room temperature for up to 5 days. The dough can also be frozen in balls for baking later.
Why are my cookies flat? This is often due to butter that is too warm or melted. Ensure your butter is softened but still cool to the touch for the best structure.
Can I use store-bought cookie crumbs? While you can, crushing whole sandwich cookies yourself provides better texture and flavor from the cream filling.
Is it necessary to use parchment paper? It is highly recommended to prevent sticking and ensure even baking, but a well-greased pan can work in a pinch.
Common Mistakes to Avoid
- Using melted butter, which leads to overly flat cookies.
- Overmixing the dough after adding the flour, which develops gluten and makes cookies tough.
- Not leaving enough space between dough balls on the baking sheet, causing them to merge.
- Overbaking; cookies continue to set on the hot tray after removal from the oven.
- Adding the crushed cookies too early or vigorously, which can turn the dough an unappealing gray color.
Conclusion
These Chunky Cookies and Cream Treats are a simple yet spectacular dessert that combines classic flavors with a luxurious white chocolate twist. By following the step-by-step guide and heeding the common pitfalls, you can consistently achieve soft, chunky, and utterly delicious cookies perfect for any occasion. Happy baking!
