Cookies and Cream Shortbread Cookies
Tender. Buttery. Nostalgic. Elevate your holiday cookie baking with these mouth-watering Cookies and Cream Shortbread Cookies. These cookies have all the rich and delicate notes of cookies and cream in a gently sweet, melt in your mouth, buttery shortbread cookie.
Ingredients
- 1 1/2 cup (340g) Unsalted Butter softened
- 1 1/4 cup (150g) Powdered Sugar
- 3 cup (400g) All-purpose Flour
- 12 Chocolate sandwich cookies such as Oreo cookies, broken (note: you can place them in a ziplock bag and hit it with a rolling pin until the cookies become small pieces)
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
Cookie Crumb Coating
- 1/3 cup (47g) Chocolate cookie crumbs these crumbs are often found in the baking aisle (or you can simply crush chocolate cookies until they become powder)
- 1/3 cup (40g) Powdered Sugar optional
Instructions
Step 1 – Preparing the dough
- In the bowl of an electric stand mixer, beat butter on medium speed until soft and creamy (1 min). Reduce mixer speed to low and slowly add the powdered sugar to the butter.
- Mix until mixture appears evenly combined. Add the vanilla extract and mix briefly to incorporate.
- Slowly add the flour and salt until the dough is evenly mixed. The dough will resemble a moist, soft dough. Add crushed chocolate cookie pieces and mix together.
- Using clean hands, divide the dough into 2 parts and place onto a flat surface. Shape dough into 2 logs that measure ~2" in width.
- In a small bowl, mix together chocolate cookie crumbs and powdered sugar. Spread mixture onto a flat surface. Roll each of the logs in the mixture of chocolate cookie crumbs and powdered sugar (optional) until both logs are well coated.
- Wrap each individual log in plastic wrap and refrigerate for 2 hours (1 h minimum).
Step 2 – Baking
- Preheat oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Remove dough logs from the fridge and cut each into 0.5" slices.
- Arrange onto baking sheets and bake at 350F for ~15-17 mins or until slightly golden brown around the edges and firm to the touch.
- Allow the cookies to cool on the cookie sheet for 5-10 minutes, then transfer to a cooling rack to cool completely!
Video
Notes
Sofia’s Tips:
Have you tried this recipe!? I would love to know what you think! Leave a comment below!
- This cookie dough can be made up to 4 days in advance!
- Simply make the dough, and store in the refrigerator in a tightly sealed container until ready to use.
- If using a convection oven, reduce the temperature by 25F. Cookies may bake 1-2 minutes quicker than the recipe calls for
- These cookies freeze really well! You can store them, well wrapped in the freezer (cling film/press and seal wrap + freezer bag) for up to 4 months.
- Want to make these Cookies Gluten-Free? You should be able to easily replace the flour called for in this recipe with a 1:1 Gluten-Free All Purpose Flour substitute!
Tried this recipe?Let us know how it was!