Biscuits and cream biscuits Soft and chewy, with the great amount of white chocolate chips and crushed oreo in every bite. A simple and delicious recipe that doesn't require any cooling time!
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Your kids will enjoy this cookie and cream cookie recipe. Your favorite cookies are the great combination of cream ice cream, oreo cookies, and white chocolate chips in one chewy decadent cookie. I mean, if you have the chance to eat one yourself, you can have a couple too!
This recipe has several variations, but this one is by far the top! This simple-to-use recipe uses only simple pantry staples like flour, cream, and eggs. Weinstein is a must, but it is also something that is available at your local grocery store. There is also no need to cool down. It couldn't be better! Actually, that's not true. Wait till you take them out of the oven!
How to make cookies and cream cookies
- Preparation. Preheat your oven, cut your cold butter into cubes and line the 2 baking sheets with parchment paper or a silicone mat and set aside.
- Mix. Place the butter in a large mixing bowl and mix on medium speed to break the butter. Then add sugar and cream and mix until everything is mixed well. Then add the egg, egg yolk, vanilla and a small water. Mix until all of these are combined.
- Add. Sprinkle half the amount of flour in the salt, baking powder and tartar and mix everything until well mixed. Then add the rest of the flour and mix to blend. Fold the oreo crumbs and white chocolate chips, being careful not to mix them up.
- Trowel. Using a large cookie scoop or something else to collect about 3 tablespoons of batter, place the batter on prepared baking sheets. Lightly press a small.
- To bake. Bake until the tops of the cookies are no longer wet. Check them out as you don't want the floor to turn golden brown. When they do this, they no longer have a soft texture.
- Nice. After baking, take the cookies out of the oven to cool them slightly before placing them on a wire rack.
Tips for Success
- Be precise. Cooking is a science, so it is very important to be careful about the recipe and ingredient quantities. Use the back of a knife to flatten the flour if necessary.
- Cooling the dough down is a bonus. You definitely don't need to cool the dough, and cookies are fine without it. If you want to make the dough ahead of time, you can.
- Oreo cream. Keep it! You don't need to remove the middle of the Oreo cookie.
- Cold butter. Especially important in a recipe that is not cold. If the butter is cold, it will take longer to melt while baking, which means the cookies won't spread too much or too quickly.
- Does not stick. If you have a silicone baking mat, use it for a non-stick, dirt-free cover. They can also be reused, which is great. If you don't have parchment paper, use parchment paper instead.
- Add extras. After placing the dough balls on the baking sheet, I like to add a few extra oreo crumbs and white chocolate chips. It just doesn't show them extra They will be lovely, but very tasty! You can also press a few white chocolate chips straight from the oven onto baked cookies.
Storage and freezing
If you're lucky enough to have the leftovers, they'll be stored in an airtight container in the refrigerator. to 3 days and for the freezer Up to 2 months.
More oreo sweets:
Never worry about dinner again!