The dough is a plain creamed butter and two-sugar vanilla base, kept pale so the dark cookie pieces stand out.
Three quarters of the chopped sandwich cookies are folded in and the rest are pressed onto the tops before baking.
How to Make It
Sheets lined
Heat oven to 350°F. Line two baking sheets with parchment paper.
Creamed
Beat butter, granulated sugar and brown sugar until creamy. Beat in the egg and vanilla.
Dough mixed
Whisk flour, baking soda and salt separately, then mix into the butter mixture just until combined. Fold in three-quarters of the chopped chocolate sandwich cookies.
Scooped and topped
Scoop 2-tablespoon portions onto the baking sheets and press the remaining cookie pieces onto the tops.
Baked
Bake 10 to 12 minutes, until the edges are set and the centers are still pale and soft. Cool 5 minutes on the sheet before transferring to a rack.
Ingredient Notes
- Chocolate sandwich cookies
- Twelve, roughly chopped so some large shards remain.
- Butter
- Half a cup, softened, creamed with both sugars.
Success Tips
- Chop the sandwich cookies by hand so the pieces stay uneven.
- Use a two-tablespoon scoop so all eighteen bake at the same rate.
- Let them set on the sheet for five minutes before moving them.
Why This Recipe Works
- Both sugars keep the cookies soft in the middle and chewy at the edge.
- Folding in most of the pieces spreads them through every cookie.
- Pressing the rest on top keeps them visible after baking.
- Pulling them while the centers are pale keeps them soft.
Serving Ideas
Serve at room temperature with cold milk.
Storage and Reheating
Refrigerate
Store airtight at room temperature up to 4 days.
Frequently Asked Questions
How do I keep the centers soft?
Take them out while the centers are still pale, at 10 to 12 minutes.
Can I taste the dough?
No, the dough is raw and should not be eaten.
