Flavor & Taste
These Cookies N Cream NYC st￭ cookies have a rich, buttery vanilla base packed with chocolate cookie flavor throughout. The crushed cookies melt into the dough, creating a bold cookies and cream cookie taste in every bite. The st￭ center adds an extra layer of sweetness and creaminess that makes these bakery style st￭ cookies taste indulgent and dessert-like. The combination of white chocolate and chocolate cookies creates a balanced NYC gourmet cookie flavor that isn’t overly sweet.
Texture
These NYC style cookies bake up thick with crisp edges and a soft, gooey center. The outside develops a lightly golden shell while the inside stays tender and slightly underbaked for that classic bakery style cookie texture. The st￭ cookie center softens during baking, creating a creamy middle inside the thick st￭ cookies. Every bite has a contrast of soft dough, melty chocolate, and crunchy cookie pieces.
Why These NYC St￭ Cookies Work
This cookies and cream st￭ cookie recipe uses a high dough ratio to keep the cookies tall and thick. The dough surrounds the filling completely which prevents spreading and keeps the center soft. The crushed cookies throughout the dough enhance flavor while the st￭ center adds a surprise element. These thick NYC cookies are designed to stay soft and bakery-style..
Bakery Style Thickness
These NYC bakery style cookies are rolled tall instead of flat which helps create their signature height. The dough is slightly dense which prevents spreading in the oven. Chilling the dough also helps keep the cookies thick and structured. This technique creates that iconic thick st￭ cookie look.
These gourmet NYC st￭ cookies are perfect for cookie boxes, gifting, or selling. Their large size and st￭ center make them feel premium and bakery-quality. They also hold their shape well and stay soft for days. This makes them ideal for homemade bakery style cookies.
Ingredients you’ll need
(Exact Measurements in the recipe card below)
- Butter– Adds richness and helps create a soft bakery-style texture.
- Brown Sugar– Adds moisture and creates a chewy cookie center.
- Granulated Sugar– Helps the edges crisp slightly and balances sweetness.
- Egg– Binds the dough and adds structure to the thick cookies.
- Vanilla Extract– Enhances the cookies and cream flavor.
- Flour– Provides structure and helps create thick NYC-style cookies.
- Baking Soda– Allows slight rise while keeping cookies dense.
- Salt– Balances sweetness and enhances flavor.
- Crushed Chocolate Sandwich Cookies– Adds cookies and cream flavor throughout the dough.
- White Chocolate Chips– Adds sweetness and creamy contrast.
- Whole Oreo Cookies (St￭ Center)– Creates the signature st￭ cookie middle.
Tips & Tricks For The Best Turkey Chili
- Use cold or slightly chilled dough to keep cookies thick.
- Roll dough balls tall instead of flat for NYC-style height.
- Do not overbake — centers should look slightly underdone.
- Press extra crushed cookies on top before baking for bakery look.
- Use large dough portions to get thick cookies.
- Let cookies cool on pan so centers set properly.
- For extra gooey centers, slightly underbake by 1 minute.
How to Store NYC St￭ Cookies
- Store cookies in an airtight container at room temperature for up to 4 days. The cookies will stay soft and thick. For longer storage, refrigerate up to 7 days and reheat for 10–15 seconds in the microwave.
- To freeze, wrap cookies individually and store up to 2 months. Thaw at room temperature before serving. You can also freeze unbaked dough balls and bake fresh when needed.
Watch the Recipe
Cookies & Cream NYC Stuffed Cookies
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Hand mixer (optional for filling)
- Cookie scoop or kitchen scale
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup cake flour
- 1 tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter melted and cooled
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- ¾ cup crushed Oreos
- ½ cup white chocolate chips
Instructions
- In a medium bowl whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt.
- In a separate large bowl whisk melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add egg, egg yolk, and vanilla extract. Mix until combined.
- Add dry ingredients into the wet ingredients and mix until just combined. Do not overmix.
- Fold in crushed Oreos and white chocolate chips.
- Scoop large dough balls (about 5–6 oz each).
- Flatten dough in your hand.
- Place a whole Oreo cookie in the center of the dough.
- Wrap dough around filling and seal completely.
- Roll into tall dough balls rather than flattening.
- Place assembled cookie dough balls in the refrigerator for 45–60 minutes. This helps create thick NYC-style cookies.
- Preheat oven to 375°F.
- Line baking sheet with parchment paper.
- Bake cookies for 12–14 minutes.
- Edges should be set and centers slightly underbaked.
- Let cookies cool on the baking sheet for 10 minutes before moving.
Notes
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