Cookies and Cream Cookies are soft, chewy treats packed with crushed chocolate sandwich cookies and creamy white chocolate chips. Inspired by the classic cookies and cream flavor, these indulgent cookies are rich, sweet, and filled with delicious texture in every bite.
Why You’ll Love This Recipe
These cookies are the perfect fusion of your favorite chocolate sandwich cookie and a classic chewy cookie. They’re simple to make, bake quickly, and offer a bakery-style treat without leaving your kitchen. With chunks of crunchy cookies and melty white chocolate, they’re ideal for parties, lunchboxes, or anytime sweet cravings hit.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Chocolate sandwich cookies (like Oreos), roughly crushed
- White chocolate chips (or chopped white chocolate)
directions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the crushed chocolate sandwich cookies and white chocolate chips.
- Scoop dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 911 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
Servings: 24 cookies (depending on size)
Prep time: 15 minutes
Bake time: 10 minutes
Total time: About 25 minutes
Variations
- Double Chocolate: Add cocoa powder to the dough for an extra chocolatey base.
- Stuffed Cookies: Place a whole sandwich cookie in the center of the dough ball for a gooey surprise.
- Dark Chocolate Chips: Swap white chocolate for dark or milk chocolate chips.
- Mint Version: Use mint chocolate sandwich cookies and add a drop of peppermint extract.
- Gluten-Free: Use gluten-free sandwich cookies and a 1:1 gluten-free flour blend.
storage/reheating
Store cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the cookies in a freezer-safe container or bag for up to 2 months.
To reheat, microwave a cookie for 1015 seconds for a warm, soft texture.
FAQs
What kind of sandwich cookies work best?
Classic Oreos or any chocolate sandwich cookie will work well in this recipe.
Should I crush the cookies finely or leave chunks?
Leave larger chunks for better texture and visual appeal.
Can I chill the dough before baking?
Yes, chilling for 30 minutes will enhance flavor and help prevent spreading.
Can I use margarine instead of butter?
Butter is preferred for flavor, but margarine can be used in a pinch.
How do I keep the cookies soft?
Store in an airtight container with a slice of bread to maintain softness.
Can I make these cookies without eggs?
Yes, use an egg substitute like flax eggs or a commercial egg replacer.
Can I make this recipe dairy-free?
Use dairy-free butter and white chocolate alternatives.
Why did my cookies spread too much?
This could be due to overly soft butter or not chilling the dough. Be sure to use room-temperature butter.
Can I use cookie crumbs instead of chunks?
Crumbs can be used but will blend more into the dough. Chunks give better texture and flavor bursts.
Can I double the recipe?
Absolutely! Just ensure even mixing and batch baking.
Conclusion
Cookies and Cream Cookies are a fun, easy, and absolutely delicious way to enjoy a classic flavor in cookie form. With a perfect balance of chewiness and crunch, they’re sure to become a new favorite for cookie lovers of all ages. Bake a batch today and enjoy the irresistible taste of cookies inside cookies.
Description
Cookies and Cream Cookies are soft, chewy treats packed with crushed chocolate sandwich cookies and white chocolate chips, combining the best of both classic cookies and cream flavor in every bite.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each, then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Fold in crushed Oreo cookies and white chocolate chips.
- Scoop dough into 1.5 tablespoon-sized balls and place on the prepared baking sheet about 2 inches apart.
- Bake for 1012 minutes, or until edges are lightly golden and centers are still soft.
- Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overbake to maintain a soft and chewy texture.
- You can freeze the dough balls and bake straight from frozen, adding 12 extra minutes.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
