Cookies and Cream Cookies
These ultimate cookies and cream cookies transform everything you love about the classic candy bar into a soft, chewy cookie loaded with crushed Oreos. The secret is using Oreos two ways — crushed into the rich chocolate dough for intense flavor throughout, plus extra chunks pressed on top for texture and visual appeal. Ready in under 30 minutes with no chilling required, these crowd-pleasing cookies disappear fast at any gathering.
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
- Wire cooling rack
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
Instructions
- 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.
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.
Nutrition
Serving: 1CookieCalories: 185kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 125mgPotassium: 60mgFiber: 1gSugar: 16gVitamin A: 4IUCalcium: 2mgIron: 6mg
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