Buttery Cookies and Cream Sliced Cookies
A buttery, melt-in-your-mouth slice and bake cookie loaded with crushed chocolate sandwich cookies. The perfect mix of shortbread texture and cookies and cream flavor!
- Prep Time: 15
- Cook Time: 8
- Total Time: 113
- Yield: 36
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
2/3 cup salted butter, softened
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg
1 tsp. vanilla
2 cups all-purpose flour
1 cup crushed chocolate sandwich cookies (about 10 cookies), divided
Instructions
1. In a large bowl, beat butter with a mixer on medium to high for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the bowl as needed.
2. Beat in egg and vanilla. Gradually beat in flour until a dough forms. Stir in 3/4 cup of the crushed cookies.
3. Shape dough into a 2-inch-diameter roll. Coat the entire roll with the remaining 1/4 cup crushed cookies by rolling it through the crumbs.
4. Wrap tightly in plastic wrap or waxed paper. Chill in the refrigerator for 1 to 2 hours (or 30 minutes in the freezer) until firm enough to slice.
5. Preheat oven to 375°F. Line cookie sheets with parchment paper. Use a serrated knife to cut the dough roll into 1/4-inch slices.
6. Place slices 2 inches apart on prepared sheets. Bake for 7 to 9 minutes until the bottoms are lightly browned. Cool on sheets for 2 minutes before transferring to a wire rack.
Notes
For perfectly round cookies, rotate the dough log a quarter turn after every few slices.
If the dough is too crumbly to roll, let it sit at room temperature for 5 minutes before shaping.
Storage: Store in an airtight container for up to 5 days.