The first time I bit into one of these cookies and cream cookies, I just stopped and sighed. The chocolatey crunch of Oreo pieces swirled through a buttery, soft cookie base—honestly, it was all my favorite things in one bite. If you’re looking for a recipe that’s both ridiculously easy and a guaranteed crowd-pleaser, you’ve hit the jackpot.
I stumbled onto these cookies and cream cookies during one of those late-night kitchen experiments. My kids had devoured the last of my chocolate chips, but there was a half-empty sleeve of Oreos just begging to be transformed. So, I crushed them up, folded them into classic cookie dough, and crossed my fingers. The result? A cookie with melty white chocolate, the perfect crunch, and all the nostalgia of dunking Oreos in milk after school.
These cookies and cream cookies have since become my go-to for bake sales, potlucks, and movie nights. They’re a lifesaver for busy parents—they whip up fast, require zero chilling, and use ingredients you probably already have in your kitchen. Plus, let’s face it: there’s something magical about biting into a soft, chewy cookie only to discover chunks of cookies inside the cookie itself! If you love cookies and cream ice cream, you’ll flip for this easy dessert. Even after dozens of batches, every time I make these, someone asks for the recipe. Trust me, these cookies and cream cookies are about to become your new obsession.
Why You’ll Love This Cookies and Cream Cookies Recipe
Let me tell you, these cookies and cream cookies have earned their spot as the most requested treat in my house. After testing and tweaking the recipe more times than I can count, I feel pretty confident saying you’ll be hooked, too. Here’s what makes them irresistible:
- Quick & Easy: Ready in under 30 minutes—no dough chilling or fancy steps. Perfect for last-minute desserts or when the sweet tooth strikes.
- Simple Ingredients: You probably have everything you need in your pantry already. No weird specialty items—just the classics plus some Oreos.
- Perfect for Any Occasion: Ideal for birthday parties, holiday cookie swaps, potlucks, or just a cozy weekend treat. They’re a total hit wherever you bring them.
- Crowd-Pleaser: Kids, teens, adults—everyone raves about these. They vanish fast!
- Unbelievably Delicious: The combo of chunks of crushed Oreo cookies and creamy white chocolate chips is out of this world. Each bite is soft, chewy, and loaded with flavor.
What really sets this recipe apart? Blending the Oreos just enough to get plenty of big, crunchy pieces and fine crumbs. It creates that signature cookies and cream look and flavor in every single bite. If you love cookies that are soft in the center and slightly crisp on the edges (I definitely do!), you’ll be obsessed.
One thing I love is the flexibility—sometimes I add a sprinkle of sea salt on top or swap in dark chocolate chips for a deeper flavor. The base is so forgiving, it lets you play around with mix-ins. But honestly, the classic combo is always the most popular. These cookies and cream cookies are more than just a fun twist—they’re the kind of treat you bake once, and then crave forever.
What Ingredients You Will Need
This cookies and cream cookies recipe pulls together simple, easy-to-find ingredients for big, bakery-style flavor. I like to keep things straightforward—no need for specialty flours or hard-to-find extras. Here’s what you’ll need:
- All-Purpose Flour (2 1/4 cups / 280g) – The foundation for soft, chewy cookies. I use King Arthur or Gold Medal for consistently good results.
- Baking Soda (1/2 teaspoon) – Helps the cookies rise just enough for that perfect thickness.
- Salt (1/2 teaspoon) – Balances the sweetness and brings out the chocolate flavors.
- Unsalted Butter (1 cup / 226g, softened) – For rich flavor and soft texture. If you only have salted, just skip the added salt.
- Granulated Sugar (1/2 cup / 100g) – Gives a touch of crispness to the edges.
- Brown Sugar (1 cup / 200g, packed) – Adds moisture and a hint of caramel flavor. I prefer dark brown for deeper flavor, but light brown works too.
- Large Eggs (2, room temperature) – Binds the dough and helps with softness. Cold eggs can cause the butter to seize, so let them warm up.
- Pure Vanilla Extract (2 teaspoons) – Adds warmth and depth. Nielsen-Massey is my go-to, but any pure vanilla works.
- Oreo Cookies (18, roughly chopped – about 2 cups / 200g) – The star! I like to break them by hand for uneven chunks and some fine crumbs. Name brand or store brand both work.
- White Chocolate Chips (1 cup / 170g) – Creamy sweetness that pairs perfectly with the Oreo crunch. Swap in semi-sweet or dark chocolate if you prefer.
Optional extras:
- Sea Salt Flakes (for topping) – Just a sprinkle after baking takes these over the top.
Substitution tips: Need gluten-free? Use a 1:1 gluten-free flour blend (like Cup4Cup). Dairy-free? Swap in vegan butter and check your chocolate chips. Want to go nutty? Mix in a handful of chopped walnuts or pecans.
Most of these ingredients are pantry staples, but don’t be afraid to get creative. As long as you keep the basic ratios, you’re set for cookie magic!
Equipment Needed
You won’t need anything fancy for these cookies and cream cookies—just the basics. Here’s what I grab every time:
- Large Mixing Bowl – For creaming butter and sugars. I use a big glass bowl that’s easy to scrape down.
- Hand Mixer or Stand Mixer – Either works! Hand mixing will give your arms a workout, but it’s totally doable.
- Measuring Cups & Spoons – Essential for accuracy. Digital kitchen scales are great if you want to measure by grams.
- Silicone Spatula – To fold in Oreos and scrape every bit of dough from the bowl. (Don’t waste that goodness!)
- Baking Sheet – Lined with parchment paper or a silicone baking mat for easy cleanup.
- Cookie Scoop – Not strictly necessary, but it helps the cookies bake evenly. A regular spoon works if you’re in a pinch.
- Wire Rack – For cooling. If you don’t have one, just slide the parchment with cookies onto your countertop.
If you’re short on equipment, here’s what I’ve learned: You can mix by hand with a sturdy wooden spoon (just make sure the butter is really soft). For scooping, two spoons work fine, and for cooling, a clean cutting board stands in well for a rack. Just don’t forget to line your baking sheet—scraping cookies off a bare pan is no fun, trust me.
How to Make Cookies and Cream Cookies
- Preheat your oven: Set to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. (This keeps cleanup easy and prevents sticking.)
- Mix dry ingredients: In a medium bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- Cream the butter and sugars: In a large bowl, beat 1 cup (226g) softened unsalted butter, 1 cup (200g) packed brown sugar, and 1/2 cup (100g) granulated sugar on medium-high for about 2-3 minutes. The mixture should look light and fluffy—that’s how you know the cookies will be soft!
- Add the eggs and vanilla: Beat in 2 large eggs, one at a time, scraping the bowl after each. Add 2 teaspoons vanilla extract. Mix until smooth and well combined.
- Combine wet and dry: Add the flour mixture to the butter mixture in two parts, mixing on low just until incorporated. Don’t overmix—stop as soon as you don’t see dry flour.
- Fold in Oreos and white chocolate chips: With a spatula, gently fold in 2 cups (about 200g) chopped Oreos and 1 cup (170g) white chocolate chips. Some big chunks and fine crumbs are perfect.
- Scoop the dough: Use a medium cookie scoop (about 2 tablespoons) to drop dough onto prepared baking sheets, spacing them at least 2 inches (5cm) apart. If the dough feels sticky, chill it in the fridge for 10 minutes.
- Bake: Bake for 10-12 minutes, until edges are just golden and centers look slightly underdone. (They’ll finish setting as they cool—don’t bake until browned all over or they’ll be dry.)
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. If you like, sprinkle sea salt flakes on top while they’re warm.
- Serve and enjoy! These cookies are best slightly warm with a glass of cold milk. (Or, stash a few for yourself before your family finds them!)
Troubleshooting tips: If your cookies are spreading too much, your butter may be too soft or melted—try chilling the dough for 20 minutes. Too thick? You may have packed your flour—fluff it up with a fork before measuring. And if you want bigger Oreo chunks, break them by hand instead of using a food processor.
For best flavor, I sometimes let the dough rest in the fridge overnight. But honestly, they’re incredible baked fresh, too. Just watch your bake time and always trust your nose—when the kitchen smells like heaven, they’re close to done!
Pro Tips & Techniques for Perfect Cookies and Cream Cookies
Here’s where a little experience comes in handy. I’ve had my fair share of wonky cookies, so let me save you some time (and frustration):
- Don’t overmix once you add the flour—stop as soon as the dough comes together. Overmixing makes cookies tough instead of chewy.
- Chill the dough for 10-15 minutes if your kitchen is warm. It helps the cookies hold their shape and keeps them from overspreading. But you don’t need a long chill—just a quick rest if things are sticky.
- Use a cookie scoop for uniform cookies. They’ll bake evenly, which means no burnt edges or underdone centers.
- Watch the bake time like a hawk—pull them out when the edges are set but centers look a little underdone. They’ll finish setting as they cool, and this keeps them soft.
- Crush Oreos by hand for a mix of big and small pieces. Food processors turn them to dust too quickly, and you want that signature cookies and cream look.
- Troubleshooting: If cookies are flat, check your baking soda (it could be old). Too puffy? Too much flour—try spooning and leveling instead of scooping straight from the bag.
- Multitasking tip: While one sheet bakes, scoop the next batch. That way you’re always ready for the oven (and less likely to eat all the dough…guilty as charged).
Most importantly, don’t stress over perfection. A little unevenness just means homemade! Experience has taught me that the cookies you sneak straight from the rack, still a little warm, are always the best ones.
Cookies and Cream Cookies Variations & Adaptations
I love how this cookies and cream cookies recipe is basically a blank canvas. Here are some fun ways to switch it up:
- Double Chocolate: Add 1/3 cup (30g) cocoa powder to the flour for a rich chocolate base, or swap white chocolate chips for semi-sweet.
- Gluten-Free: Use a 1:1 gluten-free baking blend. I’ve made these with Cup4Cup and they turn out almost identical to the original.
- Vegan Version: Substitute vegan butter, use flax eggs (1 tablespoon ground flax + 2.5 tablespoons water per egg), and check that your chocolate chips and sandwich cookies are dairy-free.
- Seasonal Twist: In winter, crush in some peppermint sandwich cookies and add a dash of peppermint extract. For summer, try lemon Oreos and white chocolate chips for a zingy flavor.
- Nutty Crunch: Fold in 1/2 cup chopped roasted hazelnuts or pecans for extra texture.
Personally, my favorite riff is the double chocolate version—especially with a few dark chocolate chunks tossed on top. The cookies come out extra gooey and rich, perfect for serious chocolate lovers like me. Don’t be afraid to get creative—these cookies are forgiving, so have fun with mix-ins!
Serving & Storage Suggestions
For the best experience, serve these cookies and cream cookies slightly warm, when the white chocolate is still a little melty and the Oreo pieces are crisp. If you’re feeling fancy, stack them on a big platter with a few extra Oreo halves scattered around for a Pinterest-worthy dessert table.
- Pairings: Cold milk is a classic, but these also go great with coffee, hot chocolate, or even a scoop of vanilla ice cream for an instant cookie sandwich.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy—sometimes even better the next day as the flavors meld.
- Freezing: Freeze baked cookies in a zip-top bag for up to 2 months. Or, freeze unbaked dough balls and bake straight from the freezer—just add 1-2 extra minutes to the bake time.
- Reheating: Pop a cookie in the microwave for 10 seconds to bring back that fresh-from-the-oven magic.
Honestly, I love sneaking one straight from the freezer—super chewy and cold, almost like a cookie ice cream bar!
Nutritional Information & Benefits
Each cookies and cream cookie contains approximately 180 calories, 8g fat, 25g carbs, and 2g protein (based on standard ingredients and a batch of 24 cookies). They’re a sweet treat, for sure, but the added Oreos and white chocolate chips mean you can enjoy a decadent dessert without needing a huge serving.
Key benefits: The cookies deliver a satisfying combo of complex carbs and a little protein from the eggs. They’re naturally nut-free, so safe for most schools and gatherings (just double-check your sandwich cookies for allergens). For a slightly healthier spin, you can use a little less sugar or swap in whole wheat pastry flour for half the all-purpose.
As someone who believes in balance, I love that these cookies and cream cookies scratch the dessert itch without going overboard. Just don’t forget to watch out for dairy and gluten if you or your guests have allergies—check ingredient labels carefully. And remember, a cookie shared is a little joy multiplied!
Conclusion
There’s just something about these cookies and cream cookies that makes them impossible to resist. Whether you’re baking for a party, a family movie night, or just because you need a little pick-me-up, this recipe delivers gooey, crunchy, cookies-and-cream perfection every single time.
I hope you’ll make these your own—try the variations, add a dash of creativity, and don’t worry if they’re a little rustic around the edges. That’s the homemade charm! Personally, I love how they capture the spirit of childhood but feel grown-up enough for any dessert table.
If you try these cookies and cream cookies, please leave a comment below—let me know your favorite mix-ins or any fun twists you tried. Share the recipe with your friends, pin it for later, and tag me on social if you snap a picture. Happy baking, and remember: life’s too short to skip dessert!
Frequently Asked Questions About Cookies and Cream Cookies
Can I use different brands of sandwich cookies, or does it have to be Oreo?
You can absolutely use any brand of chocolate sandwich cookies! Oreos are classic, but store brands or even flavored versions (like peanut butter or mint) work great.
Do I need to chill the dough before baking?
Nope! This recipe is designed to be baked right away. If your dough is very soft or your kitchen is warm, a quick 10-minute chill helps the cookies hold their shape, but it’s not required.
Can I freeze the cookie dough for later?
Yes, scoop the dough into balls and freeze on a tray, then transfer to a bag once firm. Bake from frozen—just add 1-2 minutes to the bake time.
How do I keep cookies soft for days?
Store them in an airtight container with a slice of bread—the cookies will draw in moisture from the bread and stay chewy longer. (Just swap out the bread slice as it dries out!)
Can I make these cookies gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend for the all-purpose flour and use gluten-free sandwich cookies. The results are almost identical—nobody notices the difference.
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Cookies and Cream Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
These cookies and cream cookies are soft, chewy, and loaded with chunks of Oreo cookies and creamy white chocolate chips. They whip up quickly with pantry staples and are a guaranteed crowd-pleaser for any party or gathering.
Ingredients
- 2 1/4 cups all-purpose flour (280g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened (226g)
- 1/2 cup granulated sugar (100g)
- 1 cup brown sugar, packed (200g)
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 18 Oreo cookies, roughly chopped (about 2 cups / 200g)
- 1 cup white chocolate chips (170g)
- Sea salt flakes, for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium-high for about 2-3 minutes until light and fluffy.
- Beat in the eggs, one at a time, scraping the bowl after each addition. Add vanilla extract and mix until smooth.
- Add the flour mixture to the butter mixture in two parts, mixing on low just until incorporated. Do not overmix.
- With a spatula, gently fold in the chopped Oreos and white chocolate chips.
- Use a medium cookie scoop (about 2 tablespoons) to drop dough onto prepared baking sheets, spacing them at least 2 inches apart. If the dough is sticky, chill for 10 minutes.
- Bake for 10-12 minutes, until edges are just golden and centers look slightly underdone.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with sea salt flakes while warm, if desired.
- Serve slightly warm with a glass of milk, or store in an airtight container.
Notes
For best results, do not overmix the dough after adding flour. If your kitchen is warm or the dough is sticky, chill for 10-15 minutes before baking. You can substitute gluten-free flour and cookies for a gluten-free version, or vegan butter and flax eggs for a vegan version. 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: 15
- Sodium: 110
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
Keywords: cookies and cream, Oreo cookies, white chocolate chip cookies, easy dessert, party cookies, bake sale, chewy cookies, kid-friendly, potluck, cookies recipe
