Why You’ll Love This Recipe

Cookies and Cream Cookies are soft, chewy treats loaded with crushed chocolate sandwich cookies and white chocolate chips. These cookies combine the nostalgic flavor of cookies and cream ice cream with the comforting texture of homemade cookies. Perfect for parties, bake sales, or anytime snacking, they offer a delicious twist on the classic chocolate chip cookie.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursaltbaking sodabutter (softened)granulated sugarsoft brown sugareggsvanilla extractcrushed chocolate sandwich cookies (like Oreos)white chocolate chips

directions

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

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

In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

Gradually stir the dry ingredients into the wet mixture until just combined.

Gently fold in the crushed chocolate sandwich cookies and white chocolate chips.

Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.

Bake for 10-12 minutes or until the edges are lightly golden and the centers are still soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Cooling time: 10 minutes
Total time: 35-40 minutes

Variations

Swap white chocolate chips for milk or dark chocolate for a richer flavor.
Add a few chopped Oreos on top of each cookie before baking for extra crunch.
Mix in a tablespoon of instant coffee powder for a mocha twist.
Use gluten-free sandwich cookies and flour to make it gluten-free.

storage/reheating

Store in an airtight container at room temperature for up to 5 days.
For longer storage, refrigerate for up to 10 days or freeze for up to 2 months.
To reheat, microwave for 8-10 seconds for a warm, fresh-baked feel.

FAQs

Can I use double-stuffed cookies?

Yes, but they will make the cookies slightly sweeter and softer.

Can I freeze the cookie dough?

Absolutely. Scoop into balls and freeze; bake from frozen by adding 2-3 minutes to the baking time.

Why are my cookies dry?

Overbaking or adding too much flour can cause dryness. Measure carefully and bake until just set.

Do I have to chill the dough?

Not required, but chilling for 30 minutes can help enhance flavor and control spreading.

Can I use margarine instead of butter?

Butter is preferred for flavor, but margarine can be used with slightly different results.

Can I make them smaller?

Yes, just adjust the baking time down by a couple of minutes.

Are these cookies too sweet?

They are sweet, but the crushed cookies and chocolate are balanced by the cookie dough base.

Can I make them without white chocolate?

Yes, simply leave out or replace with your preferred mix-in.

What type of chocolate cookies work best?

Standard chocolate sandwich cookies (like Oreos) are ideal.

Do kids like these?

Yes, they’re a kid-favorite thanks to the familiar cookies and cream flavor.

Conclusion

Cookies and Cream Cookies are a fun and indulgent treat perfect for cookie lovers of all ages. With a rich, creamy texture and a burst of crushed cookie pieces in every bite, these cookies are sure to become a family favorite. Whip up a batch and enjoy the best of both cookie worlds in one delicious dessert.