Cookies ‘n’ Cream Cookies

Ingredients:

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
1 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups coarsely chopped chocolate sandwich cookies (about 8-10 cookies)
1/2 cup white chocolate chips (optional, for extra sweetness)

Instructions:

Prepare the Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in Mix-Ins: Gently fold in the chopped chocolate sandwich cookies and white chocolate chips (if using) with a spatula. The dough will be thick and slightly sticky.
Chill the Dough: Cover the dough and refrigerate for at least 30 minutes. This step helps prevent excessive spreading during baking and enhances the flavor.
Shape and Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Scoop tablespoon-sized portions of dough, roll them into balls, and place them about 2 inches apart on the prepared baking sheet.
Add Extra Texture: Press a few additional pieces of chopped cookies onto the tops of the dough balls for a decorative touch and extra crunch.
Bake to Perfection: Bake for 9-11 minutes, or until the edges are set but the centers still look slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.