Cookies and Cream Cheesecake Cookies with Chocolate Chips
Soft cream-cheese cookie dough with crushed chocolate sandwich cookies and chocolate chips, chilled before baking in small batches.
Ingredients
Cookie Dough
- 1 cup unsalted butter softened, approximately 8 ounces
- 1 cup full-fat block cream cheese softened, approximately 8 ounces
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour spooned lightly and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed chocolate sandwich cookies including filling
- 1 cup chocolate chips
Instructions
- Cream softened butter, block cream cheese, white sugar, and packed brown sugar until smooth. Beat in eggs one at a time, then vanilla.
- Combine flour, baking soda, and salt separately and mix into the creamed base just until incorporated. Work the chocolate chips and crushed sandwich cookie pieces into the dough. Cover and chill at least 30 minutes until scoopable.
- Preheat to 350°F and line sheets with parchment. Scoop approximately 2 tablespoons per cookie, about 48 total, spacing mounds 2 inches apart.
- Bake each tray 10–12 minutes or longer until surfaces and edges set without raw wet dough. Cool 5 minutes on the tray and about 25 minutes on racks. Cool sheets between batches.
Notes
Plan for about four 12-minute trays, a minimum 30-minute chill, and cooling. Larger scoops or soft warm dough need adjusted time. No raw dough tasting.