Cookies and cream cookies are soft, buttery treats studded with chopped Oreo cookies and pieces of cookies-and-cream chocolate. This simple cookies and cream cookie recipe captures that classic combination with an easy drop-cookie method and delightful contrast between creamy chocolate and crunchy cookie crumbs.
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Why Should You Make This Recipe
If you enjoy putting a twist on classic cookies, these cookies and cream cookies are a perfect choice. The base is a soft, buttery cookie dough that’s loaded with chopped cookies-and-cream chocolate and Oreo pieces for texture and flavor. They’re straightforward to prepare and deliver a satisfying mix of creamy and crunchy in every bite.
- Layers of flavor and texture. Soft cookie dough, creamy cookies-and-cream chocolate, and crunchy Oreo bits create a tasty contrast.
- Easy to make. If you can make a standard drop cookie, you can make these: mix, scoop, bake, and enjoy.
Ingredients
This recipe uses simple pantry staples and a couple of cookies-and-cream elements. Here’s what you’ll need.
- Dry Ingredients: all-purpose flour, cornstarch, baking soda, baking powder, and salt.
- Wet Ingredients: unsalted butter, granulated sugar, light brown sugar, one egg plus one egg yolk, vanilla extract, chopped cookies-and-cream chocolate bars (or white chocolate) and chopped Oreo cookies.
Substitutions
Here are a few straightforward substitutions if needed.
- All-purpose flour: Use a reliable 1:1 gluten-free flour blend measured by weight (about 270 g) to make a gluten-free version.
- Baking powder & baking soda: Ensure both leaveners are fresh for best rise and texture.
- Sugars: You can swap refined sugar for maple sugar or another substitute, keeping sweetness and texture in mind.
- Butter: A vegan or plant-based butter can be used in place of unsalted butter.
- Eggs: This recipe was developed with eggs; egg substitutes have not been tested here.
- Cookies-and-cream bars: If you can’t find cookies-and-cream chocolate bars, roughly 1 cup of chopped white chocolate or white chocolate chips works as an alternative.
Variation
Cookies and Cream Cookies with Frosting: Reduce chopped cookies-and-cream chocolate to ½ cup (about 3 oz) and use 5–6 chopped Oreos. Top cooled cookies with your favorite Oreo-style frosting and extra crushed Oreos for a more indulgent finish.
How To Make
Follow these simple steps to bake cookies and cream cookies.
- Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a bowl; set aside.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the room-temperature butter with the light brown sugar and granulated sugar on medium speed for 2–3 minutes until combined. Reduce speed and mix in the egg, egg yolk, and vanilla until smooth.
- Fold the dry ingredients into the wet until just combined. Gently fold in chopped cookies-and-cream chocolate and chopped Oreos. Cover the dough and chill for about 30 minutes while you preheat the oven.
3. Preheat the oven to 350°F (177°C) while the dough chills. Line baking sheets with parchment paper. Using a medium cookie scoop (about 2 tablespoons / 30 ml), portion dough into balls and place them 2–3 inches apart on the prepared sheet (about eight per large sheet).
Bake for 10–12 minutes, or until the cookie edges are set and light golden. Immediately after removing from the oven, press a biscuit or cookie cutter slightly larger than the baked cookie around each one to tidy the edges and encourage a round shape. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely or enjoy warm.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: You can prepare the dough up to the chilling step and refrigerate it, wrapped, for up to 24 hours. Allow dough to sit at room temperature 20–30 minutes before scooping and baking.
- Store: Keep baked cookies in an airtight container at room temperature for up to 5 days.
- Freeze: Once fully cooled, wrap cookies individually and place them in a freezer bag for up to 2 months.
- Thaw: Thaw at room temperature for the best texture and flavor.
M’s Expert Tips
- Use room-temperature butter and eggs. Butter should be soft enough to leave a slight indentation but not greasy.
- Use full-fat ingredients. Full-fat butter and chocolate produce the best texture and flavor; white chocolate works if cookies-and-cream bars aren’t available.
- Measure flour by weight. A food scale yields consistent results—about 270 g for this recipe’s flour amount.
- Don’t overmix. Combine dry ingredients into wet until just blended to avoid tough cookies.
- Chill the dough. Chilling improves texture and reduces spreading for thicker, chewier cookies.
- Cookie scoot for shape. Shortly after baking, use a cutter to gently nudge warm cookies into a round shape if desired.
FAQs
A soft, buttery cookie base flavored with vanilla and studded with chopped cookies-and-cream chocolate and chopped Oreos for the signature cookies-and-cream taste.
Yes. A medium scoop (2 tablespoons) makes a standard cookie baked for 10–12 minutes. For smaller cookies (1 tablespoon), bake 8–10 minutes. For larger cookies (about 3 tablespoons), bake 12–14 minutes.
Chilling helps hydrate the flour and prevents excessive spreading, improving both texture and flavor. Even 30 minutes makes a noticeable difference.
Other Cookies and Cream Recipes to Try
- Cookies and Cream Ice Cream
- Oreo Ice Cream Cake
- Mini Oreo Cheesecakes
- Oreo Dip
If you try this Cookies and Cream Cookies recipe, please rate it and leave a comment. Tag @olivesnthyme on Instagram so I can see your bakes. – M
Cookies and Cream Cookies Recipe
Megan
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Equipment
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Stand mixer with paddle attachment or electric hand mixer
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Medium cookie scoop (2 tablespoons / 30 ml), optional
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1–2 baking sheets
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Parchment paper
Ingredients
- 2¼ cups (270 g) all purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 6 oz. Cookies-and-cream chocolate bars, chopped
- 10 Oreo cookies, chopped
Instructions
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Whisk together the flour, cornstarch, baking powder, baking soda, and salt until combined. Set aside.
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Cream butter with light brown sugar and granulated sugar on medium speed for 2–3 minutes. On low speed, mix in the egg, egg yolk, and vanilla until smooth.
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Add the dry ingredients to the wet and mix until just combined. Fold in chopped cookies-and-cream chocolate and chopped Oreos. Cover and chill the dough about 30 minutes while the oven preheats.
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Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper. Scoop dough with a medium cookie scoop and place 2–3 inches apart on the sheet.
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Bake 10–12 minutes, until edges are set and lightly golden. Immediately nudge cookies into a round shape with a slightly larger cutter if desired. Cool on the baking sheet 5 minutes, then transfer to a rack to cool completely.