- Preheat oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in cookies: Gently stir in the crushed chocolate sandwich cookies and white chocolate chips (if using).
- Shape and bake: Scoop dough into rounded tablespoons and place onto prepared baking sheets. Bake for 9–11 minutes, or until edges are lightly golden and centers are just set.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips:
- Crush the cookies into medium chunks—not too fine—for the best texture and cookie-to-cream ratio.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
Prep Time: 15 minutes
Bake Time: 10 minutes
Total Time: ~25 minutes
Servings: 24 cookies
