PANCAKE & WAFFLE MIXES
VIEW ALL PRODUCTS 
LOOK FOR THE GLUTEN
FREE SYMBOL
FREE SYMBOL
We’re committed to providing the foods and ingredients you need to live a nutritious, gluten free lifestyle.
Cookies n’ Cream Cookies
PRINT
Ingredients
- 2¼ cups Arrowhead Mills Organic All-Purpose Flour
- ¾ tsp baking soda
- 3 tbsp cornstarch
- 1 cup + 2 tbsp salted butter
- 1 cup (packed) brown sugar
- ½ cup granulated sugar
- 1 egg + 1 yolk
- 1 tbsp vanilla bean paste
- 1 cup white chocolate chips
- 1 cup crushed sandwich cookies
Instructions
- Place butter in a saucepan over medium heat. Stir frequently until the butter turns a golden brown and smells nutty (about 7-11 minutes). Remove from heat, transfer to a bowl, and allow it to cool for about 20 minutes.
- In a separate bowl, mix together the all-purpose flour, cornstarch, and baking soda. Set aside.
- In a stand mixer or large bowl, combine the cooled browned butter with both the brown sugar and granulated sugar. Beat until light and fluffy (about 3-5 minutes).
- Add the egg + 1 egg yolk and vanilla bean paste to the creamed butter and sugar mixture. Beat until everything is fully combined and smooth.
- Slowly add the dry ingredients to the wet ingredients in two parts, mixing on low just until incorporated.
- Gently fold in the white chocolate chips and chopped sandwich cookies. Stir just until combined to avoid overmixing.
- Using a kitchen scale or estimate, form cookie dough balls weighing about about 4-5 oz each. Shape the dough balls into taller, cylindrical forms to achieve a thicker, taller cookie. Press extra cookie chunks or chips into the tops of the cookies for extra chocolate goodness.
- Place the cookie dough balls on a baking sheet and freeze overnight. This step is essential for achieving the tall shape.
- Preheat the oven to 390°F.Place the cookies directly on a baking sheet from the freezer about 2 inches apart. Bake for 13-15 minutes, until the edges are golden brown and the tops are no longer shiny. Oven times may vary, so watch for the cues of browning with no shininess on top.
- Let the cookies cool on the pan for at least 1-2 hours to allow them to fully set and maintain their tall shape.
TRIED THIS RECIPE? Share it with our community.@arrowheadmills #arrowheadmills
