Name: Cookies ‘n Cream Cookies
Prep time: 15 min
Cook time: PT-483837H27M12S
Total time: 30 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 1/2 cup packed light brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 1/2 cups crushed chocolate sandwich cookies (such as Oreos, with or without the cream filling based on your preference)

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If you’re obsessed with Oreos and soft, chewy cookies, you’re in for a treat! These Cookies ‘n Cream Cookies are packed with crushed Oreos, white chocolate chips, and a buttery, melt-in-your-mouth texture. Each bite is a perfect mix of crunch and chewiness, making them totally addictive. Trust me—you won’t stop at just one!

Why You’ll Love Cookies ‘n Cream Cookies

Versatile: Perfect for bake sales, parties, or a midnight snack.

Budget-Friendly: Uses simple pantry ingredients you probably already have.

Quick and Easy: No chilling required—just mix, bake, and enjoy!

Customizable: Love more Oreos? Extra chocolate? You can tweak them to your taste!

Crowd-Pleasing: These cookies are always a hit with kids and adults alike.

Ingredients

Ingredients in Cookies ‘n Cream Cookies

These cookies are loaded with Oreos and white chocolate, making every bite a dream come true.

Butter: Makes the cookies rich, soft, and perfectly chewy.

Granulated Sugar & Brown Sugar: The mix of both gives the cookies the perfect balance of crisp edges and a soft center.

Eggs: Bind everything together while keeping the cookies soft.

Vanilla Extract: Adds warmth and enhances the flavors.

All-Purpose Flour: The base that gives these cookies the perfect structure.

Baking Soda: Helps the cookies rise and stay soft.

Salt: Just a pinch balances the sweetness.

Crushed Oreos: The star ingredient—chunks of cookies in every bite!

White Chocolate Chips: The perfect creamy contrast to the chocolatey Oreos.

Instructions

Let’s get baking!

Preheat Your Oven

Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream the Butter and Sugars

In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.

Add the Wet Ingredients

Mix in eggs and vanilla extract until smooth.

Combine the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt.

Mix Everything Together

Gradually add the dry ingredients to the wet mixture. Mix until just combined—don’t overmix!

Fold in the Oreos and Chocolate

Gently stir in crushed Oreos and white chocolate chips. Try not to break the Oreos too much—you want those big chunks!

Scoop and Bake

Scoop dough onto the baking sheet, spacing them about 2 inches apart. Bake for 9-11 minutes, or until the edges are lightly golden.

Cool and Enjoy

Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Now, grab one while they’re still warm and enjoy the gooey deliciousness!

Nutrition Facts

Servings: 24 cookies
Calories per cookie: Approx. 180

(Note: Nutrition may vary based on ingredients and portion sizes.)

Preparation Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

How to Serve Cookies ‘n Cream Cookies

With a glass of milk—because cookies and milk are a classic combo!
Drizzle with melted chocolate for an extra indulgent touch.
Make ice cream sandwiches—just add a scoop of vanilla ice cream between two cookies!
Crumble over ice cream for the ultimate dessert topping.

Additional Tips

For extra soft cookies, take them out of the oven when they still look slightly underbaked—they’ll set as they cool.
Want crispier cookies? Bake them a minute or two longer.
Use double-stuffed Oreos for even more creamy goodness.
Chill the dough for 30 minutes if you want thicker cookies.

FAQ’s

1. Can I use chocolate chips instead of white chocolate?
Yes! Semi-sweet or dark chocolate chips work great, too.

2. Do I need to chill the dough?
No, but chilling for 30 minutes makes thicker cookies.

3. How do I store these cookies?
Keep them in an airtight container for up to 5 days at room temp.

4. Can I freeze the dough?
Yes! Scoop the dough onto a baking sheet, freeze, then store in a bag for up to 3 months.

5. Can I freeze baked cookies?
Yep! Wrap them individually and freeze for up to 3 months.

6. Can I use margarine instead of butter?
Butter gives the best flavor, but margarine will work.

7. How do I keep my cookies soft?
Store them with a slice of bread—the cookies will absorb the moisture and stay soft!

8. Can I use whole Oreos or just the cookies?
Use the whole Oreo—filling and all!

9. What’s the best way to crush Oreos?
Put them in a zip-top bag and crush with a rolling pin for big chunks.

10. Can I make these cookies gluten-free?
Yes! Use gluten-free flour and gluten-free Oreos for a GF version.

Conclusion

These Cookies ‘n Cream Cookies are the perfect mix of soft, chewy, and packed with Oreo goodness. Whether you’re making them for a party, a snack, or just because you need something sweet, these cookies never disappoint. Now go ahead, grab one (or three), and enjoy!

Cookies ‘n Cream Cookies

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Author: Grace Sullivan
Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Total Time: 30 minutes
Yield: About 24 cookies 1x
Category: Dessert, Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These indulgent Cookies ‘n Cream Cookies combine a soft, chewy cookie base with plenty of crushed chocolate sandwich cookies mixed right into the dough. With a perfect balance of vanilla and cocoa notes, each bite offers a satisfying crunch and creamy, chocolaty flavor reminiscent of your favorite cookies ‘n cream treat.

Instructions

Preheat Oven & Prep Pans:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Combine Dry Ingredients:
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
Cream Butter and Sugars:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the eggs and vanilla extract, beating until well combined.
Mix the Dough:
Gradually add the dry ingredients to the wet mixture. Mix until just combined—do not overmix.
Fold in Crushed Cookies:
Gently fold in the crushed chocolate sandwich cookies, ensuring they are evenly distributed without breaking them up too much.
Scoop and Bake:
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set while the centers remain soft.

Cool and Enjoy:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For extra texture, lightly crush the cookies so they’re still in chunky pieces.
If you prefer a more uniform dough, mix in the cookie pieces at the very end.
These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.