Cookies 'n Cream Cookies

Add butter to the bottom of a medium sized bowl and beat using an electric mixer on medium speed for 2 minutes. Your butter should be light and fluffy 

Add your egg to your butter and beat again for another 2 minutes on medium speed until egg and butter is combined and mixture is pale yellow and fluffy 

Empty contents of your pouch into your butter and egg mixture and mix to combine until wet and dry ingredients come together. It will be very crumbly at first until you work in your ingredients. Use your hands moistened with a little water to form a ball of dough 

Wrap bowl with a piece of plastic wrap and refrigerate for 2 hours or overnight (the longer your cookie mix is refrigerated, for up to 24 hours, the better the cookie becomes) 

Preheat oven 350F 

Parchment line a baking sheet 

Remove your cookie dough from the refrigerator and pinch off 2” chunks. Roll your chunks into a ball and lightly press down your rolled dough onto your cookie tray OR press your chunks into the scoop of an ice cream scoop and pull your cookie dough balls out and lay onto your cookie sheet. Your cookie dough may stick in the ice cream scoop. To prevent sticking, moisten the scoop with a little water and it will help you remove the dough. The colder the dough the better.  

Bake cookies for 11 to 13 minutes in preheated oven. They are best to remove slightly under done as they will cook a little more after you remove your tray from the oven. Let your cookies cool completely on your tray before removing them onto a wire rack 

Store cookies in an airtight container for up to a week.