If you have a serious sweet tooth and a love for all things chocolatey, you’re going to fall head over heels for this Cookies and Cream Cookies Recipe. Picture giant, soft cookies loaded to the brim with crushed Oreos, chopped Cookies & Cream candy bars, and a delightful mix of white and mini chocolate chips. Every bite offers that perfect balance of gooey center and golden edges, with pockets of creamy crunch that make these cookies utterly irresistible. This is not just any cookie recipe; it’s a celebration of all your favorite flavors coming together in one giant, delicious treat.
Ingredients You’ll Need
Getting these Cookies and Cream Cookies just right is about keeping things simple and using ingredients that each play a crucial role in flavor and texture. From butter that brings richness to the dough, to a combination of sweeteners ensuring the perfect caramel notes, every item here matters.
- 1 cup unsalted butter, cold and cubed: Using cold butter helps create that soft, pillowy texture you want in these giant cookies.
- 1 cup brown sugar, packed: Adds moisture and deep caramel undertones that balance out the chocolate flavors.
- 1/4 cup granulated sugar: Provides a bit of crunch and helps the cookies brown beautifully.
- 2 cold eggs: Bring the dough together and contribute to the richness and softness.
- 1 teaspoon pure vanilla extract: Enhances the overall flavor with a warm, sweet aroma.
- 3 1/2 cups all-purpose flour: The sturdy base that gives structure to the cookie without weighing it down.
- 1 teaspoon cornstarch: Works as a secret ingredient to keep cookies tender and soft.
- 1 teaspoon salt: Balances the sweetness and enriches the flavor complexity.
- 1 teaspoon baking soda: Helps the cookies rise just enough to be fluffy but still substantial.
- 1/2 cup white chocolate chips: Add a creamy, sweet burst that melts beautifully.
- 1/2 cup mini chocolate chips: Add texture and a richer chocolate punch in every bite.
- 1 cup chopped Hershey’s Cookies & Cream candy bars: Bring that iconic cream-filled chocolate crunch straight into your cookie.
- 1 cup crushed Oreos: The star ingredient for that unmistakable cookies and cream flavor and delightful crunch.
How to Make Cookies and Cream Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 410°F (210°C) so it’s hot and ready to bake those big, dreamy cookies. Line two large baking sheets with parchment paper to prevent sticking and help the cookies cook evenly. This simple prep step sets you up for success and makes cleanup a breeze.
Step 2: Cream the Butter and Sugars
Pop your cold, cubed butter into a stand mixer and beat it for about a minute until it’s softened just enough. Adding the brown sugar and granulated sugar next, cream them together on high speed for 3 minutes until the mixture is light, fluffy, and has that lovely airy texture that means magic is happening.
Step 3: Incorporate the Eggs and Vanilla
Add the eggs one at a time, making sure each one is fully mixed in before adding the next. This step ensures your dough binds perfectly. Then mix in the pure vanilla extract to infuse your dough with beautiful fragrance and depth.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, salt, and baking soda to spread all those leavening agents and flavors evenly throughout the dough. Gradually add these dry ingredients to your wet mixture on low speed, just until everything comes together—overmixing here could make the cookies tough.
Step 5: Fold in the Good Stuff
Now it’s time for the star attractions. Gently fold in the white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream candy bars, and crushed Oreos. This step fills the dough with irresistible chunks of cookies and sweetness. Save a handful of those mix-ins to sprinkle on top before baking.
Step 6: Shape and Top the Cookies
Divide your dough into 8 large balls—each about the size of a baseball. Place them spaced out onto your baking sheets, then press the reserved topping mix-ins onto the tops of each dough ball. This not only makes them look picture-perfect but ensures every cookie is loaded with cookies and cream goodness.
Step 7: Bake to Perfection
Bake for 9 to 10 minutes until the edges are a gorgeous golden brown while the centers stay slightly gooey. This slightly underbaked center is what brings that melt-in-your-mouth texture that’s so addictive.
Step 8: Cool and Enjoy
Let the cookies rest on the pan for 5 minutes after baking, allowing them to set just right. Then transfer them to a wire rack to cool completely—or dive right in if you’re like me and can’t resist a warm cookie fresh from the oven!
How to Serve Cookies and Cream Cookies Recipe
Garnishes
For a simple yet delightful touch, consider dusting your Cookies and Cream Cookies with a light sprinkle of powdered sugar or a drizzle of melted white chocolate. Adding a few extra crushed Oreos on top right before serving will amp up the visual appeal and the texture, making every bite extra special.
Side Dishes
Pair these cookies with a tall glass of cold milk or a scoop of vanilla bean ice cream to create a classic and satisfying combo. If you want to be adventurous, try serving with a cup of rich hot chocolate or a creamy coffee to balance the sweetness with warmth and bitterness.
Creative Ways to Present
Consider stacking these giant cookies on a rustic wooden board, layered with parchment paper for a casual dessert platter perfect for sharing. You could also sandwich two Cookies and Cream Cookies together with a generous spread of vanilla or cookies and cream flavored frosting for an indulgent cookie sandwich that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Cookies and Cream Cookies in an airtight container at room temperature to maintain their softness and flavor for up to 4 days. Keeping them tightly sealed prevents drying out, so every cookie stays just as inviting as fresh-baked.
Freezing
These cookies freeze wonderfully! Place cooled cookies in a single layer on a baking sheet first, freeze until solid, then transfer to a freezer-safe container or bag. They’ll hold their deliciousness for up to 3 months, perfect for when you need a quick homemade treat.
Reheating
Warm your frozen cookies in the microwave for 15 to 20 seconds or pop them into a low oven (about 300°F/150°C) for 5 minutes to revive that fresh-baked softness. Reheating gives you a little slice of cookie heaven any time you crave it.
FAQs
Can I use softened butter instead of cold butter for this Cookies and Cream Cookies Recipe?
While softened butter is common in many cookie recipes, using cold butter here helps create thicker, soft-centered cookies with a slightly crisp edge. If you only have softened butter, your cookies may spread more and be thinner, but they’ll still taste fantastic.
What can I substitute for Hershey’s Cookies & Cream candy bars?
If you can’t find Hershey’s Cookies & Cream bars, try using any white chocolate candy bar with cookie bits or even chopped milky white chocolate chips combined with extra crushed Oreos for a similar effect.
Is it possible to make smaller cookies with this recipe?
Absolutely! Just reduce the baking time to around 7-8 minutes. Smaller cookies will bake faster and be crispier, so keep an eye on them to maintain that perfect chewy center.
Can I store the cookie dough in the fridge before baking?
Yes, chilling the dough for up to 24 hours can actually enhance the flavor and improve the texture by allowing the ingredients to meld. Just make sure to let the dough soften slightly before scooping into balls.
Will these cookies be chewy or crunchy?
These Cookies and Cream Cookies Recipe yield cookies that are soft and chewy in the center with just a touch of crunch around the edges. The mix-ins add extra texture, so every bite is wonderfully satisfying.
Final Thoughts
You simply can’t go wrong with this Cookies and Cream Cookies Recipe if you’re looking to bake something memorable, indulgent, and downright delicious. It’s perfect for sharing with friends or savoring in a quiet moment of pure cookie joy. So grab your ingredients, preheat that oven, and get ready to fill your kitchen with the amazing aroma of homemade cookies that everyone will love!
Print
Cookies and Cream Cookies Recipe
- Total Time: 25 minutes
- Yield: 8 giant cookies 1x
Description
Delight in indulgent Cookies and Cream Cookies, featuring a rich buttery dough studded with white and mini chocolate chips, chopped Hershey’s Cookies & Cream candy bars, and crushed Oreos. These giant, soft-centered cookies are a perfect treat for cookie lovers seeking a decadent twist on a classic favorite.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, cold and cubed
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 cold eggs
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
Add-ins
- 1/2 cup white chocolate chips
- 1/2 cup mini chocolate chips
- 1 cup chopped Hershey’s Cookies & Cream candy bars
- 1 cup crushed Oreos
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 410°F (210°C). Line two large baking sheets with parchment paper to prevent sticking and allow for even baking.
- Cream Butter and Sugars: Using a stand mixer, beat the cold, cubed butter for 1 minute until it begins to soften. Add both the brown sugar and granulated sugar, then beat on high speed for 3 minutes until the mixture is light and fluffy, creating a creamy base for your cookie dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to ensure even distribution. Then, add the pure vanilla extract and mix until combined.
- Combine Dry Ingredients: Gradually add the all-purpose flour, cornstarch, salt, and baking soda to the wet ingredients. Mix on low speed just until everything is combined, being careful not to overmix to maintain tender cookies.
- Fold in Add-ins: Gently fold in the white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream candy bars, and crushed Oreos. Set aside some of these toppings to press onto the cookie tops before baking.
- Form Cookie Dough Balls: Divide the dough into 8 large balls, roughly the size of baseballs. Place them spaced evenly on the prepared baking sheets, then press the reserved toppings onto the tops for an extra burst of flavor and crunch.
- Bake the Cookies: Bake in the preheated oven for 9-10 minutes. The edges should turn golden while the centers remain slightly gooey, providing the perfect chewy texture.
- Cool the Cookies: Allow the cookies to cool on the baking pan for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, use cold butter as instructed to ensure proper texture and spread of the cookies.
- You can substitute Hershey’s Cookies & Cream candy bars with any similar cookies and cream chocolate if unavailable.
- Ensure not to overbake; the centers should remain slightly gooey for soft, chewy cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Chilling the dough for 30 minutes before baking can help maintain the shape and enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
