🎉 Introduction
If you love Oreo cookies and soft, chewy cookies, this recipe is your dream come true! These Cookies and Cream Cookies are rich, buttery, and loaded with chunks of crushed Oreos and creamy white chocolate chips.
Each bite combines crispy cookie crunch, sweet vanilla dough, and melty chocolate bits — the ultimate cookies-and-cream flavor experience.
They bake up perfectly thick and chewy with beautiful dark specks of crushed cookies running through the dough. Whether for a dessert tray, after-school treat, or a late-night craving, these cookies are a crowd favorite that never last long!
🧰 Equipment Needed
You’ll need:
- Mixing bowls (large and medium)
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone mat
- Cooling rack
🛒 Ingredients
Fresh Products
- 1 Large egg
Dry & Flavoring Ingredients
- 1 1/8 cups All-purpose flour
- 3/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Cornstarch
- 5/8 cup Granulated sugar
- 1/2 tsp Salt
- 1 tsp Vanilla extract
- 1/2 cup White chocolate chips
Savory Snacks
- 10 Oreo or chocolate sandwich cookies, coarsely crushed
Dairy
- 4 tbsp Unsalted butter, softened
👩🍳 Directions
step1:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
step2:
In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt. Set aside.
step3:
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy — about 2 minutes.
step4:
Add the egg and vanilla extract and beat until smooth and well combined.
step5:
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
step6:
Fold in the white chocolate chips and crushed Oreos gently. Avoid overmixing to keep large Oreo chunks visible in the dough.
step7:
Scoop 1½-inch balls of dough and place them on the prepared baking sheets, spacing about 2 inches apart.
step8:
Press a few extra Oreo pieces or white chocolate chips on top for a bakery-style look.
step9:
Bake for 9–11 minutes, or until the edges are just set but the centers still look slightly soft.
step10:
Cool on the baking sheet for 5 minutes before transferring to a wire rack. The cookies will firm up slightly as they cool.
🍽️ Servings & Timing
- Makes: About 16–18 cookies
- Prep time: 10 minutes
- Bake time: 10 minutes
- Total time: ~25 minutes
🧊 Storage & Reheating
- Store in an airtight container at room temperature for up to 5 days.
- To keep them soft, add a slice of bread to the container.
- Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
- Warm in the microwave for 8 seconds for that fresh-baked gooeyness.
🥄 Variations
- Double Cream Delight: Add 1/4 cup crushed Golden Oreos for a vanilla twist.
- Chocolate Drizzle: Drizzle melted dark or white chocolate over cooled cookies.
- Mint Cookies & Cream: Add 1/4 tsp peppermint extract for a festive holiday version.
- Chunky Style: Stir in chopped cookies-and-cream chocolate bars instead of chips.
- Ice Cream Sandwiches: Use these cookies as the base for mini ice cream sandwiches — perfect summer treat!
❓ 10 FAQs
1. Can I use regular Oreos or double-stuffed?
Both work — double-stuffed gives a creamier texture.
2. Can I crush Oreos finely instead of chunks?
Yes, but you’ll get a darker dough and less visible cookie pieces.
3. Can I add milk chocolate chips?
Absolutely — mix white and milk chocolate chips for richer flavor.
4. Do I need to chill the dough?
Not required, but chilling for 20 minutes helps the cookies stay thicker.
5. Can I make them gluten-free?
Use a 1:1 gluten-free flour blend and gluten-free sandwich cookies.
6. Can I replace white chocolate chips with dark chocolate?
Yes, it balances sweetness beautifully.
7. Why add cornstarch?
It keeps the cookies extra soft and chewy.
8. Can I freeze the dough?
Yes — scoop, freeze on a tray, and store in a bag for up to 2 months. Bake straight from frozen.
9. Why did my cookies spread too much?
Butter may have been too soft; try chilling the dough briefly next time.
10. Can I make them smaller or larger?
Yes — adjust baking time by 1–2 minutes based on cookie size.
🏁 Conclusion
These Cookies and Cream Cookies are everything you love about Oreos — sweet, creamy, and chocolatey — baked into a soft, chewy cookie form. With their crisp edges, gooey center, and delicious cookie chunks, they’re an instant crowd-pleaser.
Perfect for holidays, birthdays, or anytime you crave comfort, these cookies are as fun to make as they are to eat!
Cookies and Cream Cookies – Soft, Gooey & Packed with Oreo Goodness
Ingredients
✨ Kitchen Essentials You’ll Love
Quick picks I trust for better results, faster prep, and easier cleanup.
-
🍳View ↗
Lodge Seasoned Cast Iron Skillet
-
⚡View ↗
Instant Pot Duo Plus 9-in-1 Electric
-
🔥View ↗
CHEFMAN Digital Air Fryer XL 10L
Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt. Set aside.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy — about 2 minutes.
- Add the egg and vanilla extract and beat until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Fold in the white chocolate chips and crushed Oreos gently. Avoid overmixing to keep large Oreo chunks visible in the dough.
- Scoop 1½-inch balls of dough and place them on the prepared baking sheets, spacing about 2 inches apart.
- Press a few extra Oreo pieces or white chocolate chips on top for a bakery-style look.
- Bake for 9–11 minutes, or until the edges are just set but the centers still look slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack. The cookies will firm up slightly as they cool.
Notes
Both work — double-stuffed gives a creamier texture. 2. Can I crush Oreos finely instead of chunks?
Yes, but you’ll get a darker dough and less visible cookie pieces. 3. Can I add milk chocolate chips?
Absolutely — mix white and milk chocolate chips for richer flavor. 4. Do I need to chill the dough?
Not required, but chilling for 20 minutes helps the cookies stay thicker. 5. Can I make them gluten-free?
Use a 1:1 gluten-free flour blend and gluten-free sandwich cookies. 6. Can I replace white chocolate chips with dark chocolate?
Yes, it balances sweetness beautifully. 7. Why add cornstarch?
It keeps the cookies extra soft and chewy. 8. Can I freeze the dough?
Yes — scoop, freeze on a tray, and store in a bag for up to 2 months. Bake straight from frozen. 9. Why did my cookies spread too much?
Butter may have been too soft; try chilling the dough briefly next time. 10. Can I make them smaller or larger?
Yes — adjust baking time by 1–2 minutes based on cookie size. 🏁 Conclusion These Cookies and Cream Cookies are everything you love about Oreos — sweet, creamy, and chocolatey — baked into a soft, chewy cookie form. With their crisp edges, gooey center, and delicious cookie chunks, they’re an instant crowd-pleaser. Perfect for holidays, birthdays, or anytime you crave comfort, these cookies are as fun to make as they are to eat!
Leave a Reply