Ingredients
2 ¼ cups all-purpose flour
1 tsp. Baking soda
½ tsp. salt
1 cup unsalted butter, at room temperature
1 ¼ cup granulated sugar
10 Double Stuff Oreos
½ tsp. vanilla extract
2 large eggs
1 package Hersey’s Cookie and Cream Drops
1 tsp. Baking soda
½ tsp. salt
1 cup unsalted butter, at room temperature
1 ¼ cup granulated sugar
10 Double Stuff Oreos
½ tsp. vanilla extract
2 large eggs
1 package Hersey’s Cookie and Cream Drops
Instructions:
Preheat oven to 375° F.
Using a stand mixer, cream butter, sugar, and vanilla extract together on medium-high speed until light and fluffy, about 3 minutes.
Add the Oreo Cookies and mix until the cookies are just left in small pieces.
Add eggs, one at a time, beating well after each addition.
With the mixer on low speed, add the flour, baking soda, and salt. Mix until fully incorporated.
Fold in the Cookies and Cream Drops and try to distribute them evenly (ha).
Bake for 8-10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
