Cookies and Cream Cookies are the ultimate treat to satisfy that sweet craving. They combine the rich flavors of chocolate cookies with the creaminess of white chocolate, all wrapped in a delightful cookie dough. Imagine biting into a soft, chewy cookie packed with chunks of Oreo and chocolate chips, leaving you wanting just one more bite—or maybe two!

Table of Contents

Ingredients You’ll Need
How to Make Cookies and Cream Cookies
Cookies and Cream Cookies

I first discovered the joy of making Cookies and Cream Cookies at a friend’s gathering, where the whole kitchen was infused with a warm, inviting aroma. Everyone was raving about them, and soon I found myself sneaking into the kitchen for another. This recipe strikes a perfect balance between indulgence and simplicity, making it a fantastic choice for family gatherings, after-school snacks, or just a quiet evening at home.

Why You’ll Love This Recipe

Simple & Quick: Whip these up in just 30 minutes, making them perfect for last-minute cravings.
Irresistible Flavor: The combination of chocolate, cream, and buttery goodness creates an unforgettable taste experience.
Eye-Catching Appeal: With Oreo chunks peeking through the dough, they look as good as they taste.
Flexible Serving: Ideal as a dessert, snack, or party treat; they fit any occasion perfectly.
Budget-Friendly: Using just a few basic ingredients means more cookies without breaking the bank.

Ingredients You’ll Need

½ cup (113.5 g) salted butter: For that rich, buttery flavor and chewy texture. Make sure it’s softened for easy mixing.
½ cup (110 g) brown sugar: This adds moisture and a deep, caramel-like taste.
¼ cup (50 g) sugar: Gives a bit of extra sweetness and balances the brown sugar.
1 large egg, room temp: Helps bind everything together. Room temperature eggs mix better.
2 teaspoons vanilla: Enhances the overall flavor of the cookies. Go for pure vanilla extract for the best taste.
½ teaspoon salt: Brings out the sweetness and balances flavors.
½ teaspoon baking soda: This leavening agent ensures a nice rise, making the cookies soft and chewy.
¼ cup (24 g) Oreo cookie crumbs: Adds that iconic Cookies and Cream flavor. Just blend two Oreos until fine.
1¼ cups (175 g) all-purpose flour: The base of your cookie dough, providing structure.
½ cup (90 g) white chocolate chips: For a creamy contrast to the chocolate flavor.
¼ cup (45 g) mini chocolate chips: Adds what feels like little bursts of chocolate goodness.
2 Oreos, broken into pieces: Tossed into the batter for extra texture and a delightful crunch.
2 Oreos for topping, broken into pieces: A fun finishing touch to accentuate the Cookies and Cream theme.
Flaked salt for topping: Just a sprinkle on top amplifies all the flavors beautifully.

How to Make Cookies and Cream Cookies

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Get two baking sheets and line them with parchment paper to prevent sticking.
Mix the Base: In a stand mixer fitted with a paddle attachment, combine ½ cup (113.5 g) salted butter and the sugars—½ cup (110 g) brown sugar and ¼ cup (50 g) sugar. Beat together on medium-high speed until the mixture is light and fluffy, about 2 to 3 minutes.
Add Egg and Vanilla: Add the large room temperature egg and 2 teaspoons vanilla extract. Mix on low speed for about 30 seconds until well incorporated.
Combine Dry Ingredients: Sprinkle in ½ teaspoon salt, ½ teaspoon baking soda, ¼ cup (24 g) Oreo cookie crumbs, and 1¼ cups (175 g) all-purpose flour. Mix until everything is combined but be careful not to over-mix.
Fold in the Goodies: Gently fold in ½ cup (90 g) white chocolate chips, ¼ cup (45 g) mini chocolate chips, and the 2 broken Oreo cookies. The dough should be thick and chunky.
Scoop the Cookies: Using a ¼ cup measuring scoop, portion the dough onto the prepared baking sheets. Make sure to leave some space between each cookie ball. Top each dough ball with a few extra pieces of Oreo.
Bake: Place the baking sheets in the oven and bake for 11 to 13 minutes. You want them looking slightly golden around the edges but soft in the middle. Remove from the oven and sprinkle with flaked salt while they’re still warm.

Storing & Reheating

To keep your Cookies and Cream Cookies fresh, store them at room temperature in an airtight container for up to a week. If you want them to last longer, refrigerate for up to two weeks—just make sure to seal them well. For long-term storage, freeze them in a single layer on a baking sheet for one hour, then transfer to a freezer-safe bag for up to three months. When you’re ready to enjoy, simply let them thaw at room temperature or warm them briefly in the oven at 350°F (175°C) for 5-10 minutes, restoring that deliciously chewy texture.

Chef’s Helpful Tips

Don’t skip softening the butter; room temperature butter creates a better texture.
Mix just until combined to maintain chewy cookies instead of tough ones.
If your dough is too sticky, chill it for 30 minutes before baking to make it easier to scoop.
Consider adding a splash of milk if your dough feels too dry; it aids in moisture without affecting flavor.
For an even richer flavor, try browning the butter before mixing—it adds a delicious nutty taste!

Cookies and Cream Cookies are not just a delightful indulgence, but they also lend themselves to experimentation. You can swap the white chocolate for dark or milk chocolate based on your preference or even add different mix-ins like nuts or dried fruits to set your own unique spin.

Recipe FAQs

How can I make these cookies smaller?

If you prefer smaller cookies, simply scoop 1 tablespoon of dough instead of ¼ cup. Baking time will decrease to around 8-10 minutes. Just keep an eye on them!

Can I use unsalted butter instead?

Absolutely! If you decide to use unsalted butter, just add an extra pinch of salt to the recipe to ensure the flavor balances.

What’s the best way to crush Oreos into crumbs?

For even cookie crumbs, place the Oreos in a ziplock bag and use a rolling pin to crush them until fine. Alternatively, you can pulse them in a food processor for a quick method.

Can I freeze the cookie dough?

Yes! Freeze the cookie dough balls before baking. Just place them on a baking sheet until frozen, then transfer to a freezer-safe bag. When ready to bake, just pop them in the oven without thawing, adding an extra minute or two to the bake time.

With these delightful Cookies and Cream Cookies, you’re in for an irresistible treat that’s easy to make and sure to impress. Don’t hesitate to dive into this enjoyable recipe; it’s perfect for sharing (or keeping all to yourself). Enjoy every chewy, chocolatey bite!

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Cookies and Cream Cookies

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Author: Peter
Prep Time: 15 minutes
Cook Time: 11-13 minutes
Total Time: 0 hours
Yield: 10 cookies 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Cookies and Cream Cookies offer an irresistible flavor with a delightful mix of Oreo crumbs and white chocolate chips. Simple to make and perfect for dessert lovers, they’re sure to impress!

Ingredients

Scale

½ cup (113.5 g) salted butter
½ cup (110 g) brown sugar
¼ cup (50 g) sugar
1 large egg room temp
2 teaspoons vanilla
½ teaspoon (0.5 teaspoon) salt
½ teaspoon (0.5 teaspoon) baking soda
¼ cup (24 g) oreo cookie crumbs
1¼ cups (175 g) all-purpose flour
½ cup (90 g) white chocolate chips
¼ cup (45 g) mini chocolate chips
2 oreo cookies broken into pieces
2 oreo cookies for topping broken into pieces
flaked salt for topping

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Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a stand mixer, combine the butter and sugars. Beat on medium-high speed until light and fluffy, around 2 to 3 minutes. Add the egg and vanilla, mixing on low speed until smooth, about 30 seconds.
Incorporate the salt, baking soda, oreo crumbs, and flour, mixing until just combined. Gently fold in the mini chocolate chips, white chocolate chips, and broken oreo pieces.
Scoop the dough into large ¼ cup portions and shape into balls. Place a few extra oreo pieces on top of each dough ball.
Bake the cookies for 11-13 minutes, until the edges are lightly golden. Sprinkle with flaked salt after baking.

Notes

For a chewier cookie, underbake slightly and let them cool on the baking sheet before transferring.
Feel free to add more Oreo pieces or swap in other chocolate for a different flavor.
Store cookies in an airtight container to maintain freshness.