If you love classic chocolate sandwich cookies, these eggless cookies and cream cookies are going to be a new favorite.
They are soft, slightly chewy, and packed with sweet white chocolate and crunchy cookie pieces in every bite.
Best of all, this recipe is completely eggless, which makes it perfect if you have an egg allergy or simply do not eat eggs.
You do not need any strange egg substitutes here either, because a splash of milk and a bit of cornstarch give the dough the right texture.
I make these whenever I want an easy homemade treat that everyone can enjoy without worry.
Why You’ll Love It
Super Soft Centers – Adding cornstarch to the dough keeps these cookies incredibly tender and chewy without using any eggs at all.
Loaded with Crunch – Chunky sandwich cookie pieces folded directly into the dough provide an amazing crispy contrast in every single bite.
Sweet Cream Flavor – Rich white chocolate chips perfectly recreate that classic cookies-and-cream ice cream flavor everyone loves.
Simple Pantry Ingredients – You only need everyday baking staples and store-bought sandwich cookies to whip up this bakery-style treat right now.
Ingredient List
- 15 Chocolate Sandwich Cookies
- 1/2 cup Unsalted Butter, Softened
- 1/2 cup Brown Sugar, Packed
- 1/4 cup Granulated Sugar
- 3 tbsp Milk
- 1 1/2 tsp Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1 tsp Cornstarch
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup White Chocolate Chips
Directions
Step 1
Place the sandwich cookies in a zip-top bag and crush them with a rolling pin into chunky pieces, leaving some larger bits for texture. Set aside 1/4 cup of the larger pieces for topping.
Step 2
In a large bowl, beat the butter, brown sugar and granulated sugar with a mixer on medium speed for 2 minutes, until light and fluffy. Beat in the milk and vanilla until combined.
Step 3
In a separate bowl, whisk together the flour, cornstarch, baking soda and salt. Add to the butter mixture and mix on low just until combined.
Fold in the crushed cookies and white chocolate chips with a spatula.
Step 4
Cover and chill the dough for 30 minutes. Near the end, preheat the oven to 350°F and line two baking sheets with parchment paper.
Step 5
Scoop the dough into 2 tbsp balls, place them 2 inches apart and press the reserved cookie pieces onto the tops.
Step 6
Bake for 10-11 minutes, until the edges are lightly golden and the centers still look soft.
Step 7
Cool on the baking sheet for 10 minutes, then transfer to a wire rack. Makes about 18 cookies.
Tips
Keep Your Butter Soft, Not Melted
From my experience, your butter needs to be at room temperature, but never warm or melty. You want it soft enough to leave a light dent when gently pressed with your finger.
Because this is an eggless recipe, melted butter will cause the cookies to spread out completely flat on the pan. Soft butter traps tiny pockets of air with the sugar, which keeps your cookies thick and soft.
Keep the Cookie Pieces Chunky
When you break up the sandwich cookies, leave plenty of bite-sized chunks instead of rolling them into fine crumbs.
I’ve found that too much fine cookie dust turns the light dough into a dull gray color. Leaving chunky pieces keeps the dough nice and bright with clear spots of dark chocolate cookie throughout.
Do Not Skip the Cornstarch
I recommend measuring the cornstarch carefully and keeping it in the mix. It is a key ingredient for the texture of this eggless cookie dough.
Eggs usually provide softness and moisture in baking, so the cornstarch steps in to keep the middle tender and chewy. Without it, the cookies can turn out dry or crumbly once they cool down.
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Questions You Might Have
Why is cornstarch necessary in this eggless recipe?
Because this eggless recipe does not use eggs to build structure, cornstarch helps keep the cookies thick and tender.
It also stops the dough from spreading too thin while it bakes in the oven.
Eggless Cookies & Cream Cookies
Equipment
- electric mixer
Ingredients
- 15 Chocolate Sandwich Cookies
- 1/2 cup Unsalted Butter, Softened
- 1/2 cup Brown Sugar, Packed
- 1/4 cup Granulated Sugar
- 3 tbsp Milk
- 1 1/2 tsp Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1 tsp Cornstarch
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup White Chocolate Chips
Instructions
- Place the sandwich cookies in a zip-top bag and crush them with a rolling pin into chunky pieces, leaving some larger bits for texture. Set aside 1/4 cup of the larger pieces for topping.
- In a large bowl, beat the butter, brown sugar and granulated sugar with a mixer on medium speed for 2 minutes, until light and fluffy. Beat in the milk and vanilla until combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda and salt. Add to the butter mixture and mix on low just until combined. Fold in the crushed cookies and white chocolate chips with a spatula.
- Cover and chill the dough for 30 minutes. Near the end, preheat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop the dough into 2 tbsp balls, place them 2 inches apart and press the reserved cookie pieces onto the tops.
- Bake for 10-11 minutes, until the edges are lightly golden and the centers still look soft.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack. Makes about 18 cookies.