Crumbl Cookies and Cream Milkshake Cookies
Delightful cookies featuring a crunchy exterior and a soft, chewy center filled with cookies and cream pieces, making a perfect treat for family gatherings.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed cookies and cream (approximately 8 full-size cookies)
- 1 cup white chocolate chips or chunks (for added sweetness)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat on medium speed until the mixture is light and fluffy.
- Add the eggs and vanilla extract. Continue to mix until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the crushed cookies and cream pieces along with the white chocolate chips.
- Using a cookie scoop or a tablespoon, place dollops of dough onto the lined baking sheets about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers might look slightly underbaked, but that’s perfectly okay!
- Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a dairy-free version, consider using coconut or almond milk butter. To avoid overbaking, monitor the cookies starting at 10 minutes.