Cookies n’ Cream Cookies

Ingredients:

Cookie:

1 ¼ Cup All-Purpose Flour

1 Tbsp. Cornstarch

½ Tsp. Baking Soda

½ Tsp. Baking Soda

1 Stick (½ Cup) Unsalted Butter, softened

½ Cup Granulated Sugar

½ Cup Light Brown Sugar, packed

1 Egg, room temperature

1 Tsp. Vanilla Extract

12 Oreos, chopped

Topping:

10 Double Stuff Oreo Creme Filling Discs

10 Oreo Minis

Steps:

1. Sift together dry ingredients into a medium-sized mixing bowl. Set aside.

2. Cream together the stick of butter and the two kinds of sugars until light and fluffy.

3. Add the egg and vanilla and mix until just combined.

4. Add half of the flour mixture and fold it into the butter and sugar mixture until combined, (don’t forget to scrape down the sides periodically).

5. Add the rest of the flour mixture and stir in until just combined.

6. Pour in the chopped Oreos and fold thoroughly until evenly distributed throughout the door.

7. Roll the dough into 10 equally-sized balls and place on a plate and cover with plastic wrap.

8. Chill dough balls in the fridge for at least 1 hour, and up to 48.

9. Preheat the oven to 325 degrees F with the rack adjusted to the middle position.

10. While the oven preheats, generously butter two large baking trays.

11. Place 5 dough balls on each sheet, spacing them out as much as possible.

12. Working one sheet at a time, follow the following baking instructions.

13. Bake cookies for 11-12 minutes.

14. While still quite undercooked in the center, top each cookie with a disc of Oreo Creme and a mini Oreo.

15. Continue to cook for another 4-6 minutes or until edges are golden brown and center is more set.

16. Let cool completely on the baking tray, then transfer to a serving plate.

17. Repeat with remaining dough balls.

18. Enjoy!