Step 1:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set them aside.

Step 2:
In a large mixing bowl, cream together the softened butter and powdered sugar. You want the mixture to be fluffy and pale, which usually takes about 2–3 minutes using a hand mixer or stand mixer.

Step 3:
Add in the vanilla extract and salt. Mix until just combined. This is where the cookie starts to smell like a dream.

Step 4:
Gradually add the flour. Mix on low speed at first so it doesn’t puff everywhere, then increase to medium until the dough comes together into a soft, buttery mass.

Step 5:
Fold in the crushed chocolate sandwich cookies using a spatula or your hands. Don’t pulverize them into dust—you want chunks and flecks for texture and that classic cookies-and-cream look.

Step 6:
Turn the dough out onto a lightly floured surface and shape it into a log (about 2 inches in diameter). Wrap it in plastic wrap and chill for 30 minutes if you want super clean sliceable rounds. Otherwise, you can skip chilling and shape the dough into balls right away.

Step 7:
Slice the chilled dough into 1/4 to 1/2-inch thick rounds and place them about 1 inch apart on the prepared baking sheets. Or if you’re rolling the dough into balls, flatten them slightly with your palm.

Step 8:
Bake for 12 to 14 minutes, or until the edges are just barely golden. You don’t want them to brown too much—these are meant to stay pale and tender.

Step 9:
Remove from the oven and let them cool on the pan for about 5 minutes before transferring to a wire rack. They’ll firm up as they cool.

Step 10:
(Optional but highly encouraged) Once cool, drizzle with melted white chocolate or sprinkle with a touch of flaky sea salt for a fancy finish.