INGREDIENTS
- 2 & 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 8 ounces (227g) cream cheese, at room temperature
- 1 & 1/2 cups (300g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 & 1/2 cups roughly chopped cream-filled chocolate sandwich cookies*
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INSTRUCTIONS
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until well mixed.
- Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Stir in the chopped cookies.
- Use a #40 scoop (about 1 & 1/2 tablespoons) to drop the dough onto the prepared pans, leaving about 2 inches between cookies.
- Bake, one pan at a time, 12-15 minutes, or until the edges are lightly browned. (These cookies don’t brown like traditional cookies.) Refrigerate the dough between batches.
- Cool the cookies on a wire rack for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
