These cookies have a nice tang from sour cream.
- 1 c. salted butter, softened
- 1 c. granulated sugar
- 1/2 c. sour cream, room temperature
- 4 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 tsp. kosher salt
- 2 tsp. baking powder
- 1 tbs. cornstarch
- 3 c. all-purpose flour
- 1 c. chocolate sandwich cookies, crushed
Yields Approximately 2 1/2 Dozen Cookies
Preheat the oven to 350 degrees Fahrenheit. Beat the butter and sugar until light and fluffy. Add the sour cream and mix to combine. Add the vanilla extract and the eggs, one at a time, scraping the bowl after each addition.
In a bowl, sift together the salt, baking powder, cornstarch, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the cookie crumbs and mix until just combined. Place cookie dough onto parchment paper-lined baking sheets using two tablespoon-sized scoops of dough. Bake for 12-14 minutes until the cookies are lightly browned on the bottoms.