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Cookies and Cream Cookies are big, bakery-style chocolate cookies loaded with crushed Oreos and creamy white chocolate chips in every bite. I baked a batch for my daughters’ movie night and they vanished before the opening credits. If you love an Oreo-packed treat, they are a cousin to our zebra cake.
A rich, fudgy chocolate cookie base studded with white chocolate chips and chunks of Oreo gives you that classic cookies and cream flavor in a soft, chewy cookie.
Cookies and Cream Cookies Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 14 minutes
- ⏳ Total Time: 29 minutes
- 🍽️ Serving: 13 cookies
- ⚡ Calories: 644kcal
- 🌶️ Flavor Profile: Fudgy chocolate cookies loaded with Oreos and white chocolate chips
- ✋ Difficulty: Easy, a fun loaded cookie like our chocolate chip cookie bars
Quick Answer
To make cookies and cream cookies, whisk together flour, cocoa powder, baking powder, and salt. Cream butter with both sugars, then beat in the eggs and vanilla. Mix in the dry ingredients, then fold in white chocolate chips and crushed Oreos. Roll the dough into large balls, flatten slightly, and bake at 350 degrees for 13 to 14 minutes. Press extra Oreos and chips on top and let cool.
Jump to:
- Cookies and Cream Cookies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Cookies and Cream Cookies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Cookies and Cream Cookies FAQs
- Other Recommended Easy Cookie Recipes
- Cookies and Cream Cookies
Why This Recipe Works
Click to see the technique science
- Cocoa for a rich base. Unsweetened cocoa powder gives these cookies a deep, fudgy chocolate flavor that pairs perfectly with Oreos.
- White chocolate chips. Creamy white chocolate chips mimic the cream filling of an Oreo and add sweet pockets in every bite.
- Crushed Oreos two ways. Folding crushed Oreos into the dough and pressing more on top gives the cookies cookies-and-cream flavor inside and out.
- Both sugars for chew. Granulated sugar adds crisp edges while brown sugar keeps the centers soft and chewy.
- Big bakery-style cookies. Portioning the dough into large balls gives you thick, impressive cookies with soft centers.
- Pressing toppings on warm. Adding extra Oreo pieces and chips right out of the oven makes them look as good as they taste.
Why You’ll Love This Recipe
- They are thick, fudgy, bakery-style cookies packed with Oreos and white chocolate.
- They deliver that classic cookies and cream flavor everyone loves, like our zebra cake.
- The combination of rich chocolate cookie, crunchy Oreo, and creamy white chocolate is impossible to resist.
Key Ingredients
Here is what you need for cookies and cream cookies. See the recipe card below for exact amounts.
- Oreos: Crushed and folded into the dough plus pressed on top for that signature cookies and cream flavor.
- White chocolate chips: They stand in for the Oreo cream filling and add sweet, creamy pockets.
- Cocoa powder: Gives the cookies their rich, fudgy chocolate base.
- Brown and granulated sugar: The mix gives crisp edges and soft, chewy centers.
- Butter: Creamed with the sugars for a tender cookie, like the base of our cookie bars.
See recipe card for exact quantities.
Variations and Substitutions
These cookies are easy to make your own. Here are a few ideas.
- Use different Oreos: Try Golden, mint, or peanut butter Oreos for a fun twist.
- Add chocolate chips: Mix in semisweet chips along with the white chocolate.
- Make them smaller: Portion the dough into smaller balls and reduce the bake time.
- Drizzle with chocolate: Add a melted white or dark chocolate drizzle once cooled.
- Add a pinch of espresso: A little espresso powder deepens the chocolate flavor.
How to Make Cookies and Cream Cookies
- Whisk the flour, cocoa powder, baking powder, and salt in a bowl. In a stand mixer, cream the butter with the granulated and brown sugar for 3 minutes until fluffy.
- Add the eggs one at a time, mixing fully between each, then mix in the vanilla.
- Add the dry ingredients in three batches, mixing just until combined, then fold in the white chocolate chips and crushed Oreos.
- Portion the dough into 13 large balls, about 5 ounces each, and place them far apart on the lined sheet trays. Flatten each slightly.
- Bake at 350 degrees for 13 to 14 minutes, until the cookies look dry in the center.
- Immediately press extra Oreo pieces and white chocolate chips on top, then let the cookies cool completely on the tray.
Recipe Tips & Tricks
- Do not over mix the dough. Mix the dry ingredients in just until combined for a tender cookie.
- Space them far apart. These cookies spread a lot, so bake them about 6 inches apart and in batches.
- Keep some Oreo pieces big. Larger Oreo chunks pressed on top make the cookies look bakery-style.
- Do not overbake. Pull them when the centers look just dry. They firm up as they cool.
- Cool on the tray. Letting them finish setting on the warm tray keeps the centers soft and chewy.
- Crush Oreos by hand. A mix of fine crumbs and bigger chunks gives the best texture, like the cookie crumbs in our zebra cake.
Serving Ideas and Suggestions
Cookies and cream cookies are made for an ice-cold glass of milk. Serve them slightly warm so the white chocolate is melty, or at room temperature for a chewy treat.
They are perfect for bake sales, parties, and cookie trays alongside our chocolate chip cookie bars and fudgy brownies.
Store them in an airtight container to keep them soft. For another Oreo-loaded dessert, try our brookie Oreo bars next.
Cookies and Cream Cookies FAQs
Cookies and cream cookies are chocolate cookies flavored to taste like cookies and cream ice cream. They are made with a fudgy chocolate cookie base loaded with crushed Oreos and white chocolate chips, which stand in for the Oreo cream filling. The result is a rich cookie packed with that classic cookies and cream flavor.
Cookies spread too much when the butter is too warm or the dough is too soft. Make sure your butter is softened but not melted, and chill the dough for 20 to 30 minutes if your kitchen is warm. Spacing them far apart on the tray also gives them room to spread without merging.
Yes. Any chocolate sandwich cookie works, and you can have fun with flavored Oreos like Golden, mint, or peanut butter. Just crush them to a mix of fine crumbs and larger chunks. Store-brand chocolate sandwich cookies work great too.
Store cooled cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread to the container helps keep them soft. You can also freeze the baked cookies for up to 3 months and thaw them at room temperature.
Yes. Roll the dough into balls, freeze them on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake them straight from frozen, adding a couple of extra minutes to the bake time. This way you can bake fresh cookies anytime.
Absolutely. The recipe makes large bakery-style cookies, but you can portion the dough into smaller balls. Just reduce the bake time by a few minutes and watch for the centers to look dry. Smaller cookies will also yield a bigger batch.
Craving more Oreo treats? Try our brookie Oreo bars next.
Love an easy drop cookie? Our butterscotch cookies are soft, chewy, and loaded with butterscotch chips.
Love Oreo desserts? Our oreo brownies are fudgy brownies with a hidden layer of Oreos baked inside.
Cookies and Cream Cookies
Ingredients
- 3 & 1/3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 & 1/2 cups unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 11 ounces white chocolate chips plus more for garnish
- 20 Oreo cookies crushed, plus more for garnish
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
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