Let’s get baking! Follow these easy steps:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. My dad always said the key to a good cookie is in the creaming!
4. Beat in the vanilla extract and eggs, one at a time, ensuring each is fully incorporated before adding the next.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Over-mixing is a no-no if you want that perfect cookie texture.
6. Gently fold in the chopped chocolate sandwich cookies and white chocolate chips. This is where my kids love to lend a hand, adding their own “creative touch.”
7. Drop tablespoon-sized dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remember, they’ll continue to cook on the baking sheet even after you take them out.
9. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

And there you have it! A batch of Cookies and Cream Cookies that are sure to delight.