Ingredients
Method
- In a mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy and smooth.
- Beat in the egg and vanilla extract. Mix just until combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Pour the dry ingredients into the wet ingredients and stir gently until the dough comes together.
- The dough will be thick and slightly sticky, which is exactly how it should be.
- Crush the chocolate sandwich cookies by hand or with a rolling pin. You want a mix of crumbs and chunks. Fold them into the dough using a spatula.
- Scoop the dough into 12–14 cookies and place them on a lined baking sheet.
- If you want thicker cookies, chill the dough for 20–30 minutes. If you’re in a hurry, bake them right away.
- Bake at 175°C / 350°F for 10–12 minutes. The cookies should look puffy and slightly underbaked in the center — they’ll set as they cool.
- Let them rest on the baking sheet for 5 minutes before transferring to a rack.
Notes
These cookies pair well with:
- A cold glass of milk
- Hot coffee
- Vanilla ice cream
- A simple fruit bowl
- Milkshakes