The first time I pulled a tray of cookies and cream cookies out of my oven, the whole kitchen smelled like a dream. Imagine buttery cookie dough packed with chunks of iconic chocolate sandwich cookies—yes, I’m talking Oreos—melting just enough to create gooey, chocolate-studded clouds. These cookies are soft in the center, a little crisp at the edges, and bursting with pockets of cookies and cream flavor. If you’re anything like me, you won’t be able to resist sneaking “just one more.”
I actually started making these cookies and cream cookies during a late-night baking session. My kids had asked for something “extra Oreo-y” (their words), and I wanted something a little more special than basic chocolate chip cookies. To be honest, I can’t remember the last time a batch of cookies disappeared so fast. I’ve tweaked and tested this recipe so many times—it’s become the treat I make for birthdays, sleepovers, and, let’s face it, random Tuesday cravings.
What I love most is how easy and fuss-free these cookies are. You don’t need fancy ingredients or complicated steps. Just a handful of pantry staples, a few Oreos, and a little patience while they bake. They’re perfect for everything from after-school snacks to impressive party platters. Plus, if you’re a cookies and cream fanatic (guilty!), this recipe is basically a dream come true. Whether you’re a seasoned home baker or a total newbie, you’ll have no trouble making these cookies and cream cookies your new go-to treat.
Why You’ll Love This Recipe
- Quick & Easy: These cookies and cream cookies come together in about 30 minutes from start to finish, making them perfect for spontaneous cravings or last-minute guests.
- Simple Ingredients: No unusual or hard-to-find stuff here—just butter, sugar, flour, eggs, and, of course, a generous helping of Oreo cookies. You probably have most of it already.
- Perfect for Every Occasion: Whether it’s a birthday party, a holiday cookie swap, or just a lazy Sunday afternoon, these cookies always fit right in.
- Crowd-Pleaser: I’ve brought these cookies and cream cookies to family gatherings, potlucks, and even office parties; there are never any leftovers. Kids and adults compete for the last one.
- Unbelievably Delicious: The contrast of creamy white chocolate chips, crunchy Oreo bits, and chewy cookie dough is nothing short of addictive. These are the cookies you eat warm, with a glass of milk, and instantly need a second.
What sets these cookies apart from other Oreo cookie recipes? For one, I use a mix of crushed and chunked Oreos—so you get a little bit of cookie in every single bite (not just a few sad pieces). The dough is soft and rich thanks to extra egg yolk and a touch of cornstarch, which keeps things tender. And I don’t skimp on the add-ins; you’ll find plenty of cookies and cream flavor in every mouthful.
Honestly, if you’re looking for comfort food with a playful twist, these cookies and cream cookies hit the spot. They’re the kind of treat you make to impress without breaking a sweat. They’re also a guaranteed hit for picky eaters and true Oreo lovers alike. If you’re after a cookie that’s soft, chewy, and loaded with cookies and cream magic, you’ve officially found your match!
What Ingredients You Will Need
This recipe uses simple, familiar ingredients to build layers of flavor and that signature cookies and cream texture. Most of these are likely already in your pantry, and you can swap a few things to fit your needs.
- Unsalted Butter, softened (1 cup / 226g) – The base of any good cookie! Softened butter helps create a soft, creamy dough. I love using Kerrygold for an extra-buttery flavor, but any good-quality butter works.
- Granulated Sugar (3/4 cup / 150g) – Adds sweetness and a bit of crispness at the edges.
- Brown Sugar (1/2 cup / 100g, packed) – Gives the cookies a chewy center and a touch of caramel flavor. Light or dark brown sugar is fine.
- Large Eggs (1 whole + 1 yolk, room temperature) – The extra yolk makes the dough richer and helps with chewiness. Don’t skip it!
- Pure Vanilla Extract (2 tsp / 10ml) – For that classic, cozy bakery taste.
- All-Purpose Flour (2 1/4 cups / 280g) – The structure of the cookie. I’ve also had great results with King Arthur and Gold Medal brands.
- Cornstarch (2 tsp / 5g) – This is my secret for ultra-tender cookies! It keeps the dough soft and helps prevent spreading.
- Baking Soda (1/2 tsp / 2g) – Helps the cookies puff up just enough.
- Salt (1/2 tsp / 2g) – Balances the sweetness and brings out the flavors.
- Oreo Cookies, coarsely chopped (16 cookies / about 172g) – The star of the show! I use classic Oreos, but feel free to experiment with Double Stuf or flavored varieties. Crush some finely, and leave others in big chunks for texture.
- White Chocolate Chips (1 cup / 170g) – Optional, but they add a creamy sweetness that really amps up the “cream” in cookies and cream.
Ingredient Tips & Substitutions:
- Butter: You can use salted butter, but reduce the added salt a little.
- Egg-Free: Try an egg replacer or 1/4 cup unsweetened applesauce, but cookies may be a touch softer.
- Gluten-Free: Substitute a cup-for-cup gluten-free flour blend. The cookies may be a bit more delicate but still delicious.
- Oreos: For seasonal fun, use peppermint or birthday cake Oreos! Just watch out for added allergens.
- White Chocolate: Not a fan? Swap for milk, dark, or semi-sweet chocolate chips—or skip entirely.
Honestly, these cookies and cream cookies are super forgiving. As long as you keep the Oreo chunks generous, you’re in for a treat!
Equipment Needed
- Stand Mixer or Hand Mixer: Both work well. I love my old KitchenAid, but a sturdy hand mixer gets the job done just fine. If mixing by hand, use some muscle and a sturdy spatula!
- Mixing Bowls: You’ll need at least two—one for wet, one for dry ingredients. I’ve used everything from glass to metal here, doesn’t matter much.
- Measuring Cups & Spoons: Accurate measurements make a difference. For baking, I swear by weighing ingredients (especially the flour) when I want perfect results.
- Baking Sheets: Heavy-duty, rimmed sheets work best. I use mine for everything from cookies to roasting veggies.
- Parchment Paper: Prevents sticking and makes cleanup a breeze. If you don’t have any, lightly greased foil works in a pinch—but parchment is best for soft cookies.
- Cookie Scoop: Not essential, but it’ll give you perfectly even cookies. A regular tablespoon works too—just try to make the dough balls similar in size for even baking.
- Cooling Rack: For cooling cookies without soggy bottoms. I’ve cooled cookies on clean dish towels when racks were dirty—just don’t leave them on a hot pan, or they’ll keep baking!
If you’re on a budget, don’t stress about fancy gear. I’ve made these cookies and cream cookies with nothing more than a bowl, a spoon, and some elbow grease. Just be sure to scrape the bowl well and don’t overmix once the flour goes in—that’s my biggest advice!
Preparation Method
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Prep Your Ingredients:
- Set out the butter and eggs about 30 minutes before starting (room temp means fluffier cookies).
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Chop 16 Oreo cookies into a mix of small and large chunks—aim for bite-sized pieces. Set aside.
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Cream the Butter and Sugars:
- In a large mixing bowl, beat 1 cup (226g) of softened unsalted butter with 3/4 cup (150g) granulated sugar and 1/2 cup (100g) packed brown sugar. Mix on medium speed for 2-3 minutes, until light and fluffy. The mixture should look pale and creamy.
- If using a hand mixer, scrape the bowl a couple of times—sugar likes to hide at the bottom.
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Add the Eggs & Vanilla:
- Add 1 large egg and 1 extra yolk, plus 2 teaspoons (10ml) pure vanilla extract. Mix until just combined, about 30 seconds. Don’t overbeat.
- If the mixture splits or looks curdled, don’t worry—it’ll come together once the flour is added.
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Combine Dry Ingredients:
- In a second bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 2 teaspoons (5g) cornstarch, 1/2 teaspoon (2g) baking soda, and 1/2 teaspoon (2g) salt.
- Whisking helps distribute the baking soda evenly—no weird bitter pockets!
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Mix the Dough:
- With the mixer on low, add the dry ingredients to the wet in 2-3 additions. Stop mixing as soon as the flour disappears—overmixing = tough cookies.
- The dough will be thick and slightly sticky.
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Fold in Oreos and White Chocolate:
- With a spatula, gently fold in the chopped Oreos and 1 cup (170g) white chocolate chips. Be gentle so you don’t crush all the Oreo chunks—those big pieces are the best bites!
- If dough seems too soft, chill for 15-20 minutes. This helps cookies keep their shape.
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Scoop and Bake:
- Use a medium cookie scoop or heaping tablespoon to portion dough onto prepared sheets, spacing about 2 inches (5cm) apart. I usually fit 8-10 per sheet.
- Bake one sheet at a time in the center of the oven for 10-12 minutes. Cookies should be just set at the edges and slightly underbaked in the middle—they’ll firm up as they cool. Don’t wait for browning; pale is perfect!
- If your oven runs hot, check at 9 minutes. For bakery-style cookies, slightly underbake.
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Cool and Enjoy:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. (Hot cookies are fragile!)
- Enjoy warm for melty, gooey centers or let cool fully for the classic chewy bite.
Troubleshooting: If your cookies spread too much, chill the dough longer or add 2 extra tablespoons (16g) of flour. If they’re too puffy, flatten them slightly before baking. And if in doubt, bake a test cookie first!
Cooking Tips & Techniques
- Chill the Dough (if needed): If your kitchen’s warm or the butter got too soft, pop the dough in the fridge for 20-30 minutes. It’ll stop your cookies from spreading too much and keeps those Oreos nice and chunky.
- Don’t Overmix: Once the flour goes in, mix just until combined. I once let my mixer run too long and ended up with tough, dense cookies. Lesson learned—gentle is the way!
- Don’t Overbake: The cookies should look a little underdone in the center when you pull them out. They’ll set up as they cool. If you wait for golden brown, you’ll miss out on that soft, chewy magic.
- Use an Oven Thermometer: Ovens can be sneaky. Mine runs hot by about 15°F, so I always check with a thermometer. Even a few degrees off can change the texture of your cookies and cream cookies.
- Multitasking Tip: While one tray bakes, prep the next. Or, freeze extra dough balls for fresh cookies any time the craving hits.
- Consistent Size: Use a cookie scoop for even baking. If you’re winging it, make sure dough balls are roughly the same size for predictably perfect cookies.
Honestly, my biggest “oops” was not adding enough Oreos once—the cookies tasted fine, but didn’t have that crave-worthy cookies and cream vibe. Don’t skimp on those chunks! And, if baking with kids, let them press extra Oreo bits on top before baking for a bakery-style look (and bonus crunch!).
Variations & Adaptations
- Gluten-Free: Use a cup-for-cup gluten-free flour blend and certified gluten-free chocolate sandwich cookies. The texture is slightly more delicate, but the flavor shines through.
- Different Oreo Flavors: Swap in Golden Oreos, Carrot Cake Oreos, or whatever fun limited-edition flavor you love. I once made these with Peppermint Bark Oreos for the holidays—total hit!
- Chocolate Lovers’ Version: Add 1/4 cup (25g) Dutch-processed cocoa to the flour for chocolate cookies and cream cookies. Amp up the chocolate chips, too, for double the decadence.
For nut allergies, skip any chocolate chips containing traces of peanuts or tree nuts (check labels!). Dairy-free? Use vegan butter and dairy-free chocolate chips—Oreos are naturally dairy-free!
One of my favorite spins is a s’mores version: add mini marshmallows and substitute half the Oreos with crushed graham crackers. The results are gooey, nostalgic, and impossible to resist.
Serving & Storage Suggestions
These cookies and cream cookies are best served slightly warm—those gooey chocolate pockets are just unbeatable. Pile them onto a pretty plate or tiered stand for parties, or tuck a few into lunchboxes for a sweet surprise. They pair perfectly with a cold glass of milk, a cup of hot cocoa, or even crumbled over vanilla ice cream (seriously, try it!).
For storage, let the cookies cool completely, then keep them in an airtight container at room temperature for up to 4 days. If you want to store them longer, freeze the baked cookies (or unbaked dough balls) in a zipper bag for up to 3 months. To reheat, pop a cookie in the microwave for 10-15 seconds for a fresh-from-the-oven feel. The flavor deepens after a day or two—if they last that long!
Nutritional Information & Benefits
Each cookie (based on a batch of 24) has approximately 180 calories, 9g fat, 23g carbs, 2g protein, and 12g sugar. These cookies and cream cookies are definitely a treat, but they do offer a bit of calcium from the butter and eggs, and a little fiber from the Oreos themselves. For gluten-free or dairy-free adaptations, just watch the labels and ingredient lists.
Allergens: Contains wheat, dairy, eggs, and soy (from Oreos and chocolate chips). If you’re managing allergies, always double-check the brands you use. Personally, I love sharing these as a once-in-a-while sweet—balance, you know?
Conclusion
In a world full of cookie recipes, these cookies and cream cookies really stand out. They’re easy, nostalgic, and absolutely loaded with those crave-worthy Oreo chunks. I love how customizable they are—you can tweak the base, play with flavors, or just stick with the classic version (my personal favorite, honestly). Every time I bake a batch, I’m reminded why I come back to this recipe again and again.
If you’re an Oreo lover, or just looking for a new crowd-pleaser, these cookies and cream cookies are a must-try. Get creative, make them your own, and don’t forget to share your results (and, okay, maybe save a few for yourself!).
Ready to bake? Let me know in the comments what twist you’d try—or share your best cookies and cream memory! Happy baking, friends!
Frequently Asked Questions
Can I use Double Stuf Oreos for these cookies and cream cookies?
Absolutely! Double Stuf Oreos make the cookies even creamier inside. You might want to use a few less, though, as the extra filling can make the dough slightly stickier.
Can I freeze the dough?
Yes! Scoop the dough onto a tray, freeze until solid, then transfer to a bag. Bake straight from the freezer—add 2 extra minutes to the baking time.
What if I don’t have white chocolate chips?
No worries. You can use milk, dark, or semi-sweet chocolate chips, or leave them out entirely. The cookies and cream cookies will still be delicious!
How do I keep my cookies soft?
Store them in an airtight container with a slice of bread. The bread helps keep the cookies soft for days—just swap it out if it gets stale.
Can I make these cookies smaller or larger?
Definitely! For mini cookies, bake for 8-9 minutes. For jumbo bakery-style cookies, use a large scoop and bake 13-15 minutes. Just keep an eye on the edges for doneness.
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Cookies and Cream Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
These cookies and cream cookies are soft in the center, crisp at the edges, and packed with generous chunks of Oreo cookies and creamy white chocolate chips. They’re easy to make and perfect for Oreo lovers, parties, or anytime you need a crowd-pleasing treat.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10ml) pure vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 2 teaspoons (5g) cornstarch
- 1/2 teaspoon (2g) baking soda
- 1/2 teaspoon (2g) salt
- 16 Oreo cookies (about 172g), coarsely chopped
- 1 cup (170g) white chocolate chips (optional)
Instructions
- Set out the butter and eggs about 30 minutes before starting to bring them to room temperature.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Chop 16 Oreo cookies into a mix of small and large chunks; set aside.
- In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar on medium speed for 2-3 minutes, until light and fluffy.
- Add the egg, egg yolk, and vanilla extract. Mix until just combined, about 30 seconds.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- With the mixer on low, add the dry ingredients to the wet in 2-3 additions, mixing just until the flour disappears.
- Gently fold in the chopped Oreos and white chocolate chips with a spatula.
- If the dough seems too soft, chill for 15-20 minutes.
- Use a medium cookie scoop or heaping tablespoon to portion dough onto prepared sheets, spacing about 2 inches apart.
- Bake one sheet at a time in the center of the oven for 10-12 minutes, until the edges are just set and the centers look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, don’t overmix the dough once the flour is added. If your cookies spread too much, chill the dough longer or add 2 extra tablespoons of flour. For bakery-style looks, press extra Oreo chunks on top before baking. Store cookies in an airtight container with a slice of bread to keep them soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
Keywords: cookies and cream cookies, Oreo cookies, easy cookie recipe, white chocolate chip cookies, homemade cookies, party cookies, kid-friendly dessert, chewy cookies, best Oreo cookies, cookies and cream dessert
