If you’re a fan of the nostalgic combo of childhood favorites—Oreos and rich, buttery cookies—then these Cookies & Cream Cookies are about to become your next obsession. Imagine all the things you love about classic chocolate chip cookies but with an upgrade: edible fragments of crunchy chopped Oreos and creamy white chocolate chips are tucked into every single bite. They’re soft, chewy, full of surprises, and perfect for any occasion, from family gatherings to spontaneous weeknight baking. I can’t wait to share everything you need to know to master this delicious treat!
Ingredients You’ll Need
Gathering the right ingredients is a breeze, and each one plays a special part in achieving that perfect texture and incredible flavor. Let’s take a peek at how these simple pantry staples turn ordinary dough into irresistible Cookies & Cream Cookies.
- Unsalted Butter (1 cup, softened): Brings richness and that signature chewy cookie texture we all crave; using it softened helps with smooth mixing.
- Granulated Sugar (1 cup): Adds sweetness while helping the edges turn lightly golden and crisp.
- Packed Brown Sugar (½ cup): Infuses a hint of molasses and creates those delightfully soft centers.
- Large Eggs (2): Bind the dough, contributing to a soft and tender crumb.
- Vanilla Extract (2 teaspoons): Elevates the entire flavor profile, making those cookies absolutely irresistible.
- All-Purpose Flour (2 ¾ cups): Provides structure, holding every scrumptious bite together perfectly.
- Baking Soda (1 teaspoon): Helps the cookies rise just enough for that satisfyingly thick bite.
- Baking Powder (½ teaspoon): Works with the baking soda to make sure your cookies are neither flat nor cakey.
- Salt (½ teaspoon): Essential for balancing the sweetness and highlighting every other flavor in the dough.
- Oreo Cookies (18, roughly chopped): The Cookies & Cream Cookies magic—crunchy, chocolatey pieces that surprise you in every mouthful.
- White Chocolate Chips (1 cup): Lend a creamy, melty sweetness that pairs perfectly with the Oreo chunks.
How to Make Cookies & Cream Cookies
Step 1: Prep Your Oven and Baking Sheets
Start things off by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper so your Cookies & Cream Cookies bake evenly and come off effortlessly. This step is quick but makes all the difference when it comes to flawless, golden cookies.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine your softened butter, granulated sugar, and packed brown sugar. Use a hand mixer (or a sturdy whisk and some elbow grease!) to cream them together until the mixture is light and fluffy. This is the moment your cookies get their soft, melt-in-your-mouth texture.
Step 3: Add Eggs and Vanilla
Crack in your eggs one at a time, mixing well after each addition to ensure a silky, cohesive batter. Now splash in your vanilla extract for that subtle but unmistakable aroma that’s key to these Cookies & Cream Cookies.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Mixing these separately first is crucial—it prevents any lumps and ensures all your leavening agents are evenly distributed throughout the dough.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients into your wet mixture, stirring just until everything is combined. Don’t overmix—stop as soon as the last streak of flour has disappeared. This keeps the cookies tender and avoids a tough, dense crumb.
Step 6: Fold In the Oreos and White Chocolate Chips
Here’s where the magic happens! Gently fold in your roughly chopped Oreo pieces and white chocolate chips. Every time you scoop some dough, you’ll get a little bit of everything—the ultimate Cookies & Cream Cookies experience.
Step 7: Scoop and Bake
Scoop out tablespoon-sized balls of dough and place them on your prepared baking sheets, leaving about 2 inches between each cookie. Slide them into your preheated oven and bake for 10 to 12 minutes. You’re looking for lightly golden edges and centers that are just set. They’ll finish cooking as they cool.
Step 8: Cool and Enjoy
Let your Cookies & Cream Cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This helps them firm up just right while staying perfectly chewy inside. It’s the hardest part—resisting the urge to devour one immediately!
How to Serve Cookies & Cream Cookies
Garnishes
For a fun finish, try sprinkling some extra crushed Oreos or a few white chocolate shavings over the warm cookies just before serving. You can even dust a bit of powdered sugar for that bakery-style vibe. It’s a simple touch that makes these Cookies & Cream Cookies look as irresistible as they taste.
Side Dishes
These cookies shine alongside a cold glass of milk (classic, for good reason!), a dollop of vanilla ice cream, or even a hot mug of coffee or cocoa. They’re also wonderful paired with fresh berries for a refreshing contrast.
Creative Ways to Present
Stack them in a glass cookie jar for a nostalgic display, or arrange them in paper cupcake liners for an adorable party platter. For special occasions, sandwich two Cookies & Cream Cookies around a scoop of ice cream for out-of-this-world homemade ice cream sandwiches!
Make Ahead and Storage
Storing Leftovers
Once completely cool, keep your Cookies & Cream Cookies in an airtight container at room temperature. They’ll stay soft and delicious for three to four days, making them perfect for lunchboxes or late-night cravings.
Freezing
Both the unbaked dough and baked cookies freeze beautifully. For dough, scoop into balls and freeze on a tray, then transfer to a zip-top bag. Baked cookies should be layered with parchment paper and sealed in an airtight container. Either way, they’ll stay fresh for up to three months—simply bake or thaw as needed.
Reheating
To recreate that bakery-fresh magic, pop a cookie (or two!) in the microwave for about 10 seconds or warm them briefly in a low oven. They’ll taste just like they came out of the oven, with melty chocolate chips and gooey centers.
FAQs
Can I use different types of chocolate chips?
Absolutely! While white chocolate chips keep the Cookies & Cream Cookies sweet and creamy, feel free to swap in milk or dark chocolate chips for a slightly richer flavor profile.
Can I make these cookies gluten-free?
Yes! Substitute an equal amount of your favorite gluten-free measure-for-measure flour blend. Keep in mind that texture may vary slightly, but they’ll still be delicious.
What’s the best way to chop the Oreos?
I like to chop them coarsely so you get both chunky bits and finer Oreo “dust” throughout the dough. This gives every bite a unique Cookies & Cream Cookies twist!
Can I make the dough ahead of time?
Definitely. Cover and refrigerate the dough for up to 48 hours before baking, or freeze scooped dough balls for even longer. Chilled dough often bakes up thicker and chewier.
How do I know when the cookies are done?
Look for lightly golden edges with centers that are still soft but set. The cookies will continue to set as they cool, so resist the urge to overbake for best results.
Final Thoughts
I can’t sing the praises of these Cookies & Cream Cookies enough—they’re fun to make, even better to share, and bound to disappear as soon as they hit the table. Whether you’re an Oreo lover or simply can’t resist a fresh-baked cookie, give this recipe a try and make some memories, one gooey, irresistible bite at a time!
Print
Cookies & Cream Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delightful Cookies & Cream Cookies, a perfect combination of crunchy Oreo cookies and sweet white chocolate chips in a soft, buttery cookie base.
Ingredients
Dry Ingredients:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins:
- 18 Oreo cookies, roughly chopped
- 1 cup white chocolate chips
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, then stir in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Mix Wet and Dry: Gradually add dry ingredients to wet mixture, mixing until just combined.
- Fold In Mix-Ins: Gently fold in chopped Oreo cookies and white chocolate chips.
- Bake: Scoop dough onto baking sheets and bake for 10–12 minutes until golden.
- Cool: Allow cookies to cool on sheet before transferring to a wire rack.
Notes
- You can substitute white chocolate chips with milk or dark chocolate.
- For extra crunch, chill dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
