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Cookies and Cream Cookies are made with a chocolate base cookie dough and stuffed with Oreo pieces and white chocolate chips. Jumbo cookies with no chill time, this is a must-make recipe!

cookies and cream cookies on a pink backdrop with parchment paper glass of milk

If you love chewy and soft cookies as I do then you must try these jumbo, crumbl copycat Cookies and Cream Cookies. My new all-time favorite cookie.

Like most of the internet, I’m obsessed with crumbl cookies. BUT, they aren’t near us, we have to drive almost an hour to the closest location.

So you know what that means, I get to make them myself at home. And, I have to say these are spot on to the original, even better actually!

If you are a chocolate lover then these are perfect cookies, I really do think so. There is chocolate flavor in every aspect with rich chocolate cookie dough, white chocolate chips, and chocolate from the Oreo cookie chunks.

With all that being said, it is a general consensus in my family that these are flat-out the ultimate cookies. We can’t get enough!

They make large cookies, so I get a couple of servings out of each one. So I like to make a batch, stick them in the freezer, and pull one or two out to thaw whenever we want them.

Ready to see what all the hype is about?! You might already have all the ingredients on hand to make a batch of these Cookies and Cream Cookies.

Some of our other favorite chocolate cookies we have on our site include: Reese’s Sandwich Cookies, Easy Cosmic Brownie Cookies, and No Bake Almond Joy Cookies.

Upclose image of a cookies and cream cookie

WHY THIS RECIPE WORKS:

  1. It makes jumbo cookies, just like crumbl!
  2. Easy to make with simple pantry ingredients.
  3. No chill time with this dough makes these delicious cookies come together in no time.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking powder
  • Salt
  • Unsalted butter, softened
  • Granulated sugar
  • Light brown sugar, packed
  • Large eggs
  • Vanilla extract
  • White chocolate chips, plus more for garnish
  • Oreo cookies, crushed,  plus more for garnish
Overhead image of ingredients needed to make cookies and cream cookies on a grey marble table top

HOW TO MAKE COOKIES AND CREAM COOKIES:

  1. Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
  2. In a large mixing bowl, stir together the flour, cocoa powder, baking powder, and salt, set aside.
  3. In the body of a stand mixer with the paddle attachment (or in a large bowl with an electric hand mixer), combine butter with the sugar and brown sugar, and cream together for 3 minutes until light and fluff.
  4. Add the eggs one at a time, mixing the last one fully before adding the next. Add the vanilla extract, mix it in.
  5. In three batches, add the dry ingredients, making sure it mixes in all the way before adding the next batch. We do this so we don’t get flour all over the countertop! Scrape down the sides as needed.
  6. Add the chocolate chips and crushed Oreos, and stir until combined.
Overhead collage of images showing how to make the dough for cookies and cream cookies on a grey marble table top
  1. Portion the cookie dough into 13 even-sized portions, about 5 ounces each. Roll them into a smooth ball and place on the prepared baking sheet, 6 inches apart, they will spread quite a bit, so you will have to bake in batches.
  2. Gently press down on the cookie dough balls and flatten them out slightly into a large flat circle.
  3. Bake for 13-14 minutes until they appear dry in the center of the cookies.
  4. If using, immediately press in more chocolate chips and crushed Oreo pieces to the top of the cookie, I like to keep these pieces of Oreo a little larger so you can see them well. 
  5. Let baked cookies cool completely on the sheet tray placed on a cooling rack, where they will continue to cook. Once they are at room temperature, you can serve them.
Collage of images showing the final steps for making and baking cookies and cream cookies

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

CAN I ADD ANYTHING?

Adding things to these cookies would no longer make them a copycat, but feel free to add whatever you’d like and work off of the base of this cookie recipe.

Some yummy additions I recommend:

  • More chocolate chips, milk chocolate, semisweet, chocolate, or dark chocolate
  • Chopped nuts – walnuts, pecans, or almonds
  • Sprinkles
  • Cut up Hershey’s cookies and cream candy bar

Or, you can top them after they have cooled with a drizzle of melted chocolate.

Make them into chocolate sandwich cookies and add buttercream, cream cheese frosting, or even cookies and cream frosting between two cookies.

Ice cream cookie sandwiches! Add softened ice cream between two cookies, ice cream flavors I recommend:

  • Vanilla
  • Chocolate
  • Cookies and cream ice cream or even cookies and cream chocolate ice cream!

DO I NEED TO CHILL THE DOUGH?

Some of my favorite cookie recipes require no chill time. I love that because the cookies come together so much faster.

With this chocolate cookies recipe there is no chill time needed, so you will have fresh cookies ready in about 19 minutes and then just wait to cool.

Overhead image of cookies and cream cookies on a pink table top

CAN I USE SALTED BUTTER?

Yes, you can use salted butter in place of unsalted butter. Just make sure to omit the additional salt called for in the recipe.

Sometimes I like to use unsalted butter so I can add the exact amount of salt I like to my baked goods. But, if salted is all you have on hand, just use that!

HOW DO I KNOW WHEN THEY’RE DONE BAKING?

You want to make sure you slightly undercook these so they do not become dry.

Once they appear dry on top, over the entire surface of the cookie, they are ready.

And letting then stay on the sheet tray until cool will help them continue to cook and set up in the center.

HOW DO YOU CRUSH OREO COOKIES?

I will either place them into a food processor or pulse them a few times to break them up. This is the best way I have also found to make Oreo cookie crumbs.

Or, you can put them into a zippered plastic gallon-sized bag, seal it, and use something heavy like a rolling pin to either roll or hit the Oreos to make crumbs or chunks.

A hand holding a cookies and cream cookies broken in half to see the inside

HOW TO STORE:

Store leftovers at room temperature in an airtight container for up to 5 days. Best served and eaten slightly warm or at room temperature.

Freeze for up to 3 months.

Place leftovers in the freezer in a freezer-safe container stacked between sheets of wax paper. To thaw, place the dish in the fridge overnight or get out a cookie or two and allow to come to room temperature on the counter.

DANA’S TIPS AND TRICKS:

  • This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
  • Tons of custom options, see my tips above on that.
  • This freezes well, see my tips above on how to store.
  • Skip the white chocolate chips if not desired.
  • Remember to add more crushed Oreos and chocolate chips to the tops as soon as they come out of the oven if desired, for a pretty presentation.
A hand dunking half of a cookies and cream cookie into a glass of milk

Next time you are looking for a unique cookie recipe, you must try these Cookies and Cream Cookies!

If you’ve tried these COOKIES AND CREAM COOKIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 8 votes

Cookies and Cream Cookies

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 14 minutes
Cookies and Cream Cookies are made with a chocolate base cookie dough and stuffed with Oreo pieces and white chocolate chips. Jumbo cookies with no chill time, this is a must-make recipe!
Servings 13 cookies

Ingredients
  

Instructions

  • Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
  • In a large mixing bowl, stir together the flour, cocoa powder, baking powder, and salt, set aside.
  • In the body of a stand mixer with the paddle attachment (or in a large bowl with an electric hand mixer), combine butter with the sugar and brown sugar, and cream together for 3 minutes until light and fluff.
  • Add the eggs one at a time, mixing the last one fully before adding the next. Add the vanilla extract, mix it in.
  • In three batches, add the dry ingredients, making sure it mixes in all the way before adding the next batch. We do this so we don’t get flour all over the countertop! Scrape down the sides as needed.
  • Add the chocolate chips and crushed Oreos, and stir until combined.
  • Portion the cookie dough into 13 even-sized portions, about 5 ounces each. Roll them into a smooth ball and place on the prepared baking sheet, 6 inches apart, they will spread quite a bit, so you will have to bake in batches.
  • Gently press down on the cookie dough balls and flatten them out slightly into a large flat circle.
  • Bake for 13-14 minutes until they appear dry in the center of the cookies.
  • If using, immediately press in more chocolate chips and crushed Oreo pieces to the top of the cookie, I like to keep these pieces of Oreo a little larger so you can see them well.
  • Let baked cookies cool completely on the sheet tray placed on a cooling rack, where they will continue to cook. Once they are at room temperature, you can serve them.

Notes

  • This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
  • Tons of custom options, see my tips above on that.
  • This freezes well, see my tips above on how to store.
  • Skip the white chocolate chips if not desired.
  • Remember to add more crushed Oreos and chocolate chips to the tops as soon as they come out of the oven if desired, for a pretty presentation.

Nutrition

Calories: 644kcal | Carbohydrates: 80g | Protein: 8g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 296mg | Potassium: 378mg | Fiber: 4g | Sugar: 46g | Vitamin A: 717IU | Vitamin C: 0.1mg | Calcium: 128mg | Iron: 5mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 8 votes (8 ratings without comment)

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