If you’ve been searching for the ultimate cookies and cream cookies, you’re in for a treat.
These cookies take everything you love about the classic candy bar and transform it into a soft, chewy cookie that’s loaded with crushed Oreos and bursting with flavor.
I first made these cookies for a summer potluck, and they disappeared faster than anything else on the dessert table. People kept asking me for the recipe, and I’ve been making them on repeat ever since.
The secret to these cookies is using Oreos in two different forms: crushed into the dough for intense cookies and cream flavor throughout, and then adding more chunks on top for extra texture and visual appeal.
Trust me, this double dose of Oreos makes all the difference.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Total Time | 27 minutes |
| Servings | 24 cookies |
| Difficulty Level | Easy |
Why You’ll Love This Cookies and Cream Cookies
These cookies are incredibly easy to make, which means you can whip up a batch whenever the craving hits.
The dough comes together in one bowl, and you don’t need any fancy equipment or techniques to achieve bakery-quality results.
The texture is absolutely perfect: crispy edges with a soft, chewy center that stays tender for days.
Plus, they look just as impressive as they taste, making them ideal for parties, bake sales, or gift-giving.
Here’s what makes these cookies and cream cookies stand out:
- Rich chocolate base that complements the Oreo pieces without overpowering them
- Customizable sweetness depending on how many cookies you fold into the batter
- No chilling required, so you can go from craving to cookie in under 30 minutes
- Kid-friendly recipe that’s perfect for baking with little helpers
- Crowd-pleasing flavor that appeals to both kids and adults
Another favorite: Strawberry Cheesecake Cookies
Ingredients
The beauty of this recipe lies in its simplicity. You probably have most of these ingredients in your pantry already, and the star of the show is, of course, those iconic Oreo cookies.
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 20 Oreo cookies, roughly chopped (divided)
- ½ cup white chocolate chips (optional)
Kitchen Equipment Needed
Having the right tools makes this recipe even easier to pull off. Here’s what you’ll need to create perfect cookies and cream cookies every time.
- Large mixing bowl
- Electric hand mixer or stand mixer
- Medium mixing bowl
- Whisk
- Rubber spatula
- Cookie scoop (2-tablespoon size)
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Recommended Products for This Recipe
After making these cookies dozens of times, I’ve found a few products that genuinely make the process easier and the results even better.
These are my personal recommendations that I reach for every time I bake.
1. OXO Good Grips Cookie Scoop
Using a cookie scoop ensures all your cookies are the same size, which means they bake evenly and look professional.
This OXO scoop has a comfortable grip and releases the dough cleanly every single time.
2. Ghirardelli Unsweetened Cocoa Powder
The quality of your cocoa powder makes a noticeable difference in the depth of chocolate flavor.
Ghirardelli’s dutch-processed cocoa creates a richer, more intense chocolate base that perfectly complements the Oreos.
3. Nordic Ware Natural Aluminum Baking Sheets
These baking sheets distribute heat evenly so you get perfectly baked cookies with golden edges and no burnt bottoms.
They’re heavy-duty, warp-resistant, and will last for years of cookie baking.
4. King Arthur Baking Company All-Purpose Flour
Consistent, high-quality flour produces consistent results. King Arthur flour has the perfect protein content for cookies that are tender yet structured, and it’s never failed me.
Step-by-Step Instructions: How to Make cookies and cream cookies
Follow these detailed steps to create perfect cookies and cream cookies every single time. I’ve broken down each stage so even beginner bakers can achieve amazing results.
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C)
- Line two baking sheets with parchment paper or silicone baking mats
- Set aside so they’re ready when you need them
Read Also: Lime Crinkle Cookies
2. Cream the Butter and Sugars
- In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar
- Using an electric mixer on medium speed, beat the mixture for 3-4 minutes until it’s light and fluffy
- The mixture should look pale and creamy, with a slightly increased volume
- Scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly incorporated
3. Add the Wet Ingredients
- Add the eggs one at a time, beating well after each addition
- Pour in the vanilla extract
- Continue mixing on medium speed for another minute until everything is fully combined
- The mixture should look smooth and glossy at this point
4. Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt
- Make sure there are no lumps in the cocoa powder
- Whisking helps distribute the leavening agents and cocoa evenly throughout the flour
You might also enjoy: Coconut Macaroons
5. Combine Wet and Dry Ingredients
- With the mixer on low speed, gradually add the dry ingredients to the wet mixture
- Mix just until no streaks of flour remain
- Be careful not to overmix, as this can lead to tough cookies
- The dough should be thick and slightly sticky
6. Fold in the Oreos
- Roughly chop 15 of the Oreo cookies into various-sized pieces
- Reserve 5 cookies for topping the cookies later
- Using a rubber spatula, gently fold the chopped Oreos into the dough
- If using white chocolate chips, fold them in now as well
- Make sure the mix-ins are evenly distributed throughout the dough
7. Shape the Cookies
- Using a 2-tablespoon cookie scoop, portion out the dough onto the prepared baking sheets
- Space the cookies about 2 inches apart to allow for spreading
- Gently press 2-3 pieces of the reserved Oreo cookies onto the top of each dough ball
- This creates a beautiful presentation and ensures every bite has Oreo chunks
Another favorite: Sand Dollar Cookies
8. Bake the Cookies
- Bake for 11-13 minutes, until the edges are set but the centers still look slightly underdone
- The cookies will continue to bake on the hot pan after you remove them from the oven
- Don’t overbake, or you’ll end up with dry, crumbly cookies instead of soft, chewy ones
9. Cool and Serve
- Let the cookies cool on the baking sheet for 5 minutes
- This allows them to set up properly without breaking
- Transfer the cookies to a wire cooling rack to cool completely
- Resist the temptation to eat them right away (though I won’t judge if you do!)
Tips for The Best cookies and cream cookies
After making these cookies countless times, I’ve learned a few tricks that guarantee perfect results every single time.
These tips will help you avoid common pitfalls and create bakery-quality cookies.
- Use room temperature butter: Butter that’s too cold won’t cream properly, while melted butter will make your cookies spread too much. Leave it out for about an hour before baking.
- Don’t skip the parchment paper: It prevents sticking and promotes even browning on the bottom of your cookies.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs too much flour in.
- Rotate your baking sheets: Halfway through baking, rotate the pan 180 degrees for even browning.
- Slightly underbake: The cookies will look slightly underdone when you pull them out, but they’ll firm up as they cool.
For a lighter option, try: Lemon Blueberry Cookies
Serving Suggestions
These cookies and cream cookies are delicious on their own, but there are plenty of creative ways to serve them that take them to the next level.
Serve them warm with a cold glass of milk for the classic cookie experience. The milk helps mellow out the sweetness and creates the perfect flavor balance.
You can also sandwich a scoop of vanilla ice cream between two cookies to create an epic ice cream sandwich. The contrast between the cold ice cream and room-temperature cookies is absolutely divine.
Here are more serving ideas to try:
- Crumble them over Greek Yogurt with Granola for a decadent breakfast
- Use them as a base for individual cookie crusts in mason jar desserts
- Serve alongside Strawberry Sauce for dipping
- Pair with Hot Fudge Sauce for an indulgent dessert platter
- Arrange them on a platter with Peppermint Chocolate Chip Cookies for a cookie exchange
Variations of cookies and cream cookies
Once you’ve mastered the basic recipe, feel free to experiment with these fun variations that add new flavors and textures to your cookies.
- Mint chocolate chip: Add ½ teaspoon of peppermint extract to the dough and use mint Oreos instead of regular ones.
- Peanut butter swirl: Swirl 2 tablespoons of creamy peanut butter into the dough before adding the Oreos for a PB twist.
- Double chocolate: Add ½ cup of dark chocolate chips along with the Oreos for extra chocolate intensity.
- Birthday cake: Use Golden Oreos and add 2 tablespoons of rainbow sprinkles for a fun, festive version.
- Salted caramel: Drizzle cooled cookies with caramel sauce and sprinkle with flaky sea salt.
- Espresso kick: Add 1 tablespoon of instant espresso powder to the dry ingredients for a mocha flavor.
- S’mores style: Add mini marshmallows and graham cracker pieces along with the Oreos.
This pairs beautifully with my Orange Creamsicle Cookies for a complete dessert spread.
Storage and Reheating
Proper storage ensures your cookies stay fresh and delicious for days after baking. Here’s how to keep them at their best.
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to help maintain moisture and keep the cookies soft.
For longer storage, freeze the baked cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Additional storage tips:
- Layer cookies between sheets of parchment paper to prevent sticking
- Don’t store different types of cookies together, as flavors can transfer
- Freeze unbaked cookie dough balls for up to 3 months, then bake from frozen (add 2-3 extra minutes)
- Warm refrigerated cookies in a 300°F oven for 5 minutes to refresh them
- Avoid storing cookies in the refrigerator, as this can make them dry and hard
You might also enjoy: Watermelon Sugar Cookies
Nutritional Facts
Here’s the approximate nutritional information per cookie (based on 24 cookies):
- Calories: 185
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 125mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 2g
Please note that these values are estimates and can vary based on specific ingredient brands and portion sizes.
If you’re using white chocolate chips or making any variations, the nutritional content will differ accordingly.
Health Benefits of Key Ingredients
While these cookies are definitely a treat, some of the ingredients do offer nutritional benefits. It’s all about enjoying them in moderation as part of a balanced diet.
Cocoa powder is rich in antioxidants called flavonoids, which have been linked to heart health and improved blood flow. Dark cocoa also contains minerals like iron, magnesium, and zinc.
Eggs provide high-quality protein and essential nutrients like vitamin D, vitamin B12, and choline, which supports brain health.
Here are additional benefits from the recipe’s ingredients:
- Butter: Contains vitamins A, E, and K2, plus conjugated linoleic acid
- Vanilla extract: Has antioxidant properties and may help reduce inflammation
- Flour: Enriched varieties provide B vitamins and iron
- Brown sugar: Contains small amounts of calcium, potassium, and iron due to its molasses content.
FAQs About cookies and cream cookies
1. Can I use a different type of cookie instead of Oreos?
Absolutely! You can substitute Oreos with any sandwich cookie you like. Chocolate chip cookies, vanilla wafers, or even ginger snaps would work beautifully.
Just keep the quantity the same, and adjust the sweetness if needed based on your chosen cookie.
2. Why are my cookies spreading too much?
This usually happens if your butter was too soft or melted, or if you didn’t measure the flour correctly.
Make sure your butter is at room temperature but still holds its shape. Also, try chilling the dough for 30 minutes before baking if spreading continues to be an issue.
3. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Make sure to use gluten-free Oreos as well. The texture might be slightly different, but they’ll still be delicious.
4. How do I prevent my cookies from becoming too hard?
The key is not to overbake them. Remove them from the oven when the edges are set but the centers still look slightly soft.
They’ll firm up as they cool. Also, storing them properly in an airtight container helps maintain their soft texture.
5. Can I reduce the sugar in this recipe?
You can reduce the sugar by up to ¼ cup without drastically affecting the texture, though the cookies will be less sweet.
Keep in mind that sugar contributes to the cookies’ texture and moisture, so reducing it too much may result in drier, less tender cookies.
Cookies and Cream Cookies
Ingredients
- 1 cup unsalted butter 225g, softened to room temperature (2 sticks)
- 1 cup granulated sugar 200g
- 1/2 cup light brown sugar 100g, packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2¼ cups all-purpose flour 280g, spooned and leveled
- 1/3 cup unsweetened cocoa powder 35g
- 1 tsp baking soda
- 1/2 tsp salt
- 20 Oreo cookies roughly chopped and divided — 15 for dough, 5 reserved for topping
- 1/2 cup white chocolate chips 85g, optional
Equipment
- Large mixing bowl
- Electric hand mixer or stand mixer
- Medium mixing bowl For dry ingredients
- Whisk
- Rubber spatula
- Cookie scoop 2-tablespoon size for even portioning
- Baking sheets Two baking sheets needed
- Parchment paper or silicone baking mats
- Wire cooling rack
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 3–4 minutes until light, fluffy, and pale. Scrape down the sides as needed.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract and beat on medium for another minute until smooth and glossy.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined with no lumps.
- With the mixer on low, gradually add the dry ingredients to the wet mixture and mix just until no streaks of flour remain — do not overmix. The dough will be thick and slightly sticky.
- Roughly chop 15 Oreos and fold them into the dough using a rubber spatula, along with the white chocolate chips if using; reserve the remaining 5 Oreos for topping.
- Use a 2-tablespoon cookie scoop to portion dough onto the prepared baking sheets, spacing 2 inches apart, then press 2–3 pieces of reserved Oreo onto the top of each dough ball.
- Bake for 11–13 minutes until the edges are set but the centers still look slightly underdone; the cookies will continue to firm up on the hot pan.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely — or enjoy warm straight from the pan.
Nutrition
Notes
- Butter temperature matters: Use butter that’s softened but still holds its shape — too cold and it won’t cream properly; melted butter causes excessive spreading.
- Measure flour correctly: Spoon flour into the measuring cup and level off with a knife. Scooping directly from the bag packs in too much and results in dense cookies.
- Don’t overbake: Pull cookies when centers look slightly underdone — they’ll firm up as they cool and stay soft and chewy for days.
- Rotate your pans: Turn baking sheets 180° halfway through baking for even browning.
- No parchment, no problem: Silicone baking mats work just as well and are reusable.
- Spreading issues: If cookies spread too much, chill the dough for 30 minutes before baking.
- Storage: Keep in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to maintain moisture.
- Freezing: Freeze baked cookies for up to 3 months, or freeze unbaked dough balls and bake from frozen, adding 2–3 extra minutes.
- Fun variations: Try mint Oreos with ½ tsp peppermint extract, Golden Oreos with rainbow sprinkles for a birthday cake version, or add ½ cup dark chocolate chips for double chocolate intensity.
- Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking blend and use gluten-free Oreos.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These cookies and cream cookies have become one of my most-requested recipes for good reason.
They’re simple enough for a weeknight dessert but impressive enough for special occasions.
The combination of rich chocolate cookie dough and chunks of Oreos creates a flavor and texture experience that’s truly irresistible.
Whether you’re baking them for a party, packaging them as gifts, or simply treating yourself, these cookies never disappoint.
I’d love to hear how your cookies turn out! Drop a comment below with your experience, any variations you tried, or share a photo of your beautiful batch. Happy baking!
Recommended:
- Smores Cookies Recipe
- Pineapple Upside Down Cookies
- Key Lime Pie Cookies
- Lemon Raspberry Cookies
- Fudge Stripe Cookies Recipe
