If you have a serious sweet tooth and a love for nostalgic flavors, this Cookies and Cream Cookies Recipe is your new best friend. Imagine the perfect balance of buttery, soft cookie dough packed with crunchy bits of Oreo cookies and chunks of creamy Hershey’s Cookies & Cream bars, all coming together into giant, irresistible cookies that stay gooey in the center and crispy on the edges. This recipe brings that iconic dessert combo to life in cookie form, bursting with melty white and mini chocolate chips that take every bite to the next level. Whether you’re baking for a special occasion, a cozy snack, or just because you deserve it, these cookies will definitely become a staple in your baking repertoire.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, yet each plays an important role in baking your dream Cookies and Cream Cookies. From the richness of cold butter to the blend of sugars that gives a perfect chew, plus the magic of crushed Oreos and chopped candy bars that provide that signature flavor and texture, you’ll be amazed how these simple pantry staples come together to create cookie heaven.
- 1 cup unsalted butter, cold and cubed: Using cold butter gives the cookies a tender crumb and perfect spread.
- 1 cup brown sugar, packed: Adds moisture and a deep caramel flavor that keeps the cookies chewy.
- 1/4 cup granulated sugar: Boosts sweetness and helps with a slight crispness on the edges.
- 2 cold eggs: Bind ingredients while keeping the dough firm for big, fluffy cookies.
- 1 teaspoon pure vanilla extract: Enhances all the flavors with warm, comforting notes.
- 3 1/2 cups all-purpose flour: The foundation that ensures structure and chewy texture.
- 1 teaspoon cornstarch: Helps to soften the cookies and give them that delicate, tender bite.
- 1 teaspoon salt: Balances sweetness and intensifies the flavors.
- 1 teaspoon baking soda: Provides rise and a slight lift to keep cookies fluffy.
- 1/2 cup white chocolate chips: Adds creamy pockets of sweetness throughout.
- 1/2 cup mini chocolate chips: For bursts of rich chocolate in every bite.
- 1 cup chopped Hershey’s Cookies & Cream candy bars: Brings that classic cookies and cream crunch and creaminess.
- 1 cup crushed Oreos: Essential for the iconic cookies and cream texture and flavor.
How to Make Cookies and Cream Cookies Recipe
Step 1: Preheat Oven
Begin by preheating your oven to a toasty 410°F (210°C). Line two large baking sheets with parchment paper to ensure your cookies bake evenly and release easily without sticking or burning. This upfront prep makes the entire baking process so much smoother.
Step 2: Cream Butter and Sugars
Pop that cold, cubed butter into your stand mixer and give it about a minute to soften just the right amount. Then add in both the brown and granulated sugars. Beat everything together on high speed for 3 minutes until it turns into a fluffy, light cloud of sweetness that forms the perfect base for your cookie dough.
Step 3: Add Eggs and Vanilla
Next, crack in the eggs one at a time, making sure to mix well after each addition, so your dough comes together beautifully. Pour in the vanilla extract—it’s a small but mighty ingredient that enriches the flavor profile with warm, inviting notes you’ll love.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, salt, and baking soda. Gradually add this to your wet mixture while mixing on low speed, taking care not to overwork the dough. This step is key to achieving cookies that are tender with just enough structure.
Step 5: Fold in Mix-Ins
Now it’s time for the fun part! Gently fold in the white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream bars, and crushed Oreos. Save a small handful of those mix-ins to sprinkle on top of each cookie ball before baking—you’ll love the look and crunch they add.
Step 6: Shape and Top the Cookies
Divide your dough into 8 large balls about the size of a baseball. Place them evenly spaced on the baking sheets, then press the reserved mix-ins onto the tops, giving each cookie that extra appeal and texture.
Step 7: Bake and Cool
Bake your cookies for 9 to 10 minutes until the edges just start to turn golden while the centers still remain a bit gooey. Once out of the oven, let them cool on the pan for 5 minutes. Then transfer them to a wire rack to cool completely—this helps them set with the perfect balance of crispy edges and soft middles.
How to Serve Cookies and Cream Cookies Recipe
Garnishes
Feel free to jazz up each cookie with a light dusting of powdered sugar or a drizzle of melted white chocolate for a dreamy finish. Adding a few extra crushed Oreos on top right before serving enhances the visual appeal and gives guests an exciting textural contrast.
Side Dishes
These cookies pair spectacularly with a cold glass of milk, but for a grown-up twist, try serving them alongside a scoop of vanilla bean ice cream or a rich mocha latte. You’ll love how the creamy, cool sides balance the warm, chocolatey goodness of the cookies.
Creative Ways to Present
Why not turn your Cookies and Cream Cookies Recipe into a dessert platter? Stack them with layers of whipped cream and fresh berries for an indulgent parfait, or create a cookie sandwich filled with cookies and cream frosting for a party treat that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover cookies can be stored in an airtight container at room temperature for up to 4 days. Keep them away from heat or sunlight to maintain that wonderful chewy texture and prevent the white chocolate chips from melting.
Freezing
If you want to keep these cookies around longer, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 3 months, ready to satisfy your sweet cravings whenever they hit.
Reheating
To enjoy your cookies warm, simply pop them in the microwave for about 15 seconds or briefly heat them in a low oven at 300°F (150°C) for 5 minutes. This revives the gooey center and melts those chocolate pockets beautifully.
FAQs
Can I use softened butter instead of cold butter?
While softened butter is fine for many cookie recipes, this Cookies and Cream Cookies Recipe specifically benefits from cold butter, which helps create a thicker dough and gives the cookies that perfect soft yet hefty texture. If you only have softened butter, the cookies may spread more during baking.
What can I substitute if I don’t have Hershey’s Cookies & Cream bars?
You can swap Hershey’s Cookies & Cream bars for any similar cookies and cream flavored candy bar or even extra chopped Oreos to keep that signature flavor. Just make sure to chop them into small pieces so they mix evenly into the dough.
Why do we use cornstarch in the cookie dough?
Cornstarch helps tenderize the cookies and keeps them soft and cakey rather than crunchy. It’s a simple addition that really makes a noticeable difference in achieving that melt-in-your-mouth texture.
Can I make smaller cookies with this recipe?
Absolutely! Just reduce the baking time by a few minutes—start checking after 7 minutes to avoid overbaking. Smaller cookies bake faster and will have more crispiness overall but keep an eye on that gooey center if you want to maintain it.
Is it okay to substitute mini chocolate chips with regular ones?
You can use regular chocolate chips if that’s what you have, but mini chips distribute more evenly throughout the cookie, giving you a better flavor balance in every bite. Using larger chips might result in pockets of intense chocolate rather than consistent bursts.
Final Thoughts
This Cookies and Cream Cookies Recipe is like a warm hug in cookie form, blending creamy and crunchy elements with a supremely satisfying chewiness that simply can’t be beat. These cookies are guaranteed to delight family and friends, making any day feel extra special. Go ahead, gather those ingredients and bake up a batch—once you taste them, they’ll quickly become your new favorite go-to treat!
Print
Cookies and Cream Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cookies and Cream Cookies are rich, chewy, and packed with a decadent mix of chopped Hershey’s Cookies & Cream candy bars, crushed Oreos, and chocolate chips. Perfectly baked to achieve golden edges and soft, gooey centers, these treats are an irresistible twist on classic cookies that are sure to satisfy any sweet tooth.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, cold and cubed
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 cold eggs
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
Mix-Ins
- 1/2 cup white chocolate chips
- 1/2 cup mini chocolate chips
- 1 cup chopped Hershey’s Cookies & Cream candy bars
- 1 cup crushed Oreos
Instructions
- Preheat Oven: Preheat your oven to 410°F (210°C) and line two large baking sheets with parchment paper to prepare for baking the cookies.
- Cream Butter and Sugars: In a stand mixer, beat the cold, cubed butter for 1 minute until softened. Add the brown and granulated sugars, then cream together on high speed for 3 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to incorporate fully. Then add the vanilla extract to enhance the cookie flavor.
- Combine Dry Ingredients: Gradually add the flour, cornstarch, salt, and baking soda to the wet mixture, mixing on low speed until just combined to avoid overworking the dough and keep cookies tender.
- Fold in Mix-Ins: Gently fold the white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream candy bars, and crushed Oreos into the dough. Reserve some of the mix-ins for topping the cookies before baking.
- Shape and Top the Cookies: Divide the dough into 8 large balls roughly the size of a baseball. Place them on the prepared baking sheets and press the reserved toppings onto the tops of each cookie dough ball.
- Bake: Bake the cookies for 9-10 minutes until the edges are golden and the centers remain slightly gooey, creating the perfect texture contrast.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely before serving to enjoy their full flavor and texture.
Notes
- For best results, keep the butter cold before creaming to achieve a tender crumb.
- Do not overmix the dough once flour is added to avoid dense cookies.
- You can substitute Oreos with any chocolate sandwich cookies if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Feel free to halve the recipe if you want fewer servings.
