Cookies ‘n’ Cream Black and White Cookies

A very long time ago, when I first started the blog, I shared my go-to black and white cookie recipe and I still stand by them being one of my favorites. However, after all these years, I bring you these Cookies ‘n’ Cream Black and White Cookies which just might be my new favorite cookie. They’re soft, moist, and a fun new twist on a classic. Sometimes you don’t need something too fancy or crazy and extravagant. Sometimes something simple, yet tried and true—as tried and true as cookies ‘n’ cream can be—is all you need. These are studded with crushed up chocolate sandwich cookies and then once baked, topped with that classic chocolate and vanilla frosting combination along with a few more cookie crumbs on top. It’s cookie on cookie and I’m 1000000 percent here for it.

To make the cookies, cream together the softened butter and granulated sugar until pale and fluffy, about 3 minutes.

**Note: You can use a hand mixer, stand mixer or just use good ol’ fashioned elbow grease for this recipe!**

Scrape down the sides and mix in the egg and vanilla extract until well combined.

**Note: Make sure that the egg is at room temperature as it’ll blend in a lot smoother if it isn’t cold!**

In a medium bowl, sift or whisk together the flour, baking soda, and salt.

Add the dry ingredients alternating between the buttermilk, starting and ending with dry ingredients. Make sure to mix until just combined after each addition.

Add a few chocolate sandwich cookies to a large plastic bag and crush with a rolling pin or the bottom of a heavy skillet until crushed and then add and fold into the batter until evenly distributed.

Use a medium cookie scooper (or a small one but double up the portion) to drop mounds of cookie dough onto the prepared baking sheets, making sure to leave at least 2-inches of space between each. Lightly wet your fingers and gently smooth out the cookie dough mounds.

**Tip: This step is optional but I find that smoothing out the tops before baking ensures for a smoother cookie once baked. Also, you don’t want to over-bake these cookies as they tend to have a tendency to dry out quickly.**

Bake until lightly golden brown and the centers are springy to the touch, 12 to 13 minutes. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

To make the icing, in a medium bowl, whisk together the powdered sugar, light corn syrup or honey, vanilla and enough milk as needed to create a smooth barely pourable icing. Transfer half to another bowl and whisk in the cocoa powder.

Turn the cookies upside down so the flat side is facing up. Then use a butter knife or small spatula to spread the chocolate icing on half of the cookie to coat evenly. Then coat second half with the vanilla icing, sprinkling with cookie crumbs while still wet. 

Once all are frosted, allow them to set before serving. These are best eaten the day they’re made but any leftovers can be wrapped or stored in an airtight container at room temperature for up to 3 days. Let me know what you think below and thank you so much for following along!