Description

Experience the ultimate fusion of soft, buttery dough and crunchy chocolate sandwich cookies. These decadent treats feature a secret cream cheese base for lasting tenderness and are loaded with sweet white chocolate chips.

Ingredients

4 oz full-fat brick cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
10 chocolate sandwich cookies, roughly chopped
1/2 cup white chocolate chips

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Instructions

In a large bowl, beat the softened cream cheese until smooth, then add the butter and beat until combined.
Mix in the granulated and brown sugars, beating for about 2 minutes until light and fluffy.
Add the egg and vanilla extract, mixing on high speed until fully incorporated.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture on low speed until just combined.
Gently fold in the white chocolate chips and chopped sandwich cookies using a spatula.
Cover the dough tightly and refrigerate for at least 2 hours.
Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
Scoop heaping tablespoons of dough (about 1.5 tablespoons each) and place them 3 inches apart on the sheets.
Bake for 12–13 minutes until edges are lightly browned but centers remain soft; cool on the pan for 5 minutes before moving to a wire rack.

Notes

To achieve a professional look, set aside a few extra cookie chunks to press into the tops of the dough balls right before baking. If your dough has chilled overnight, let it sit at room temperature for 30 minutes to make scooping easier and prevent cracking.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American