Cookies and Cream Cookies Recipe

Preheat the oven to 350F (177C) convection OR 325F (163C) conventional and line two cookie sheets with parchment paper.
In a medium bowl, microwave the butter for 20-30 seconds, just until it's melted (if it gets super hot, then let it cool a little bit).
56 grams salted butter melted
Add the light brown sugar to the melted butter and whisk together for about a minute. Add in the egg and vanilla and whisk until it's completely smooth.
135 grams light brown sugar packed, 1 large egg room temperature, 1 tsp vanilla extract
Add the flour, Oreo crumbs, salt and baking powder and fold the cookie dough just until there are a few streaks left of flour.
120 grams all-purpose flour spooned and leveled, 25 grams oreo crumbs, 1/4 tsp fine sea salt, 1 tsp baking powder
Fold in the chopped Oreos and white chocolate, just until they're evenly dispersed.
5 Oreo cookies roughly chopped, 85 grams Hershey's Cookies and Cream Chocolate or white chocolate chips
Split cookie dough into 8 small cookies, four per cookie sheet, and bake one sheet on the middle rack for 10 minutes on convection or 12 minutes on conventional, just until the edges are starting to brown and the center is puffed.
Remove them from the oven, give the pan a quick tap on the counter and allow them to rest for 5-10 minutes before transferring off the cookie sheet.
Sprinkle with sea salt flakes and enjoy warm!
sea salt flakes